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Executive Chef

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Charleston, West Virginia, United States Compass Group USA Full time
Job Summary

As a key member of our culinary team, the Bench Executive Chef will oversee kitchen operations, ensuring a safe and sanitary work environment for staff. This role involves preparing or directing the preparation of meals in accordance with corporate guidelines and standards.

Key Responsibilities:
  • Menu Planning: Develop and implement regular and modified menus that meet established guidelines and standards.
  • Culinary Operations: Follow standardized recipes, portioning, and presentation standards to ensure high-quality meals.
  • Staff Training: Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards.
  • Cleaning and Maintenance: Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas.
  • Inventory Management: Maintain inventory of food and non-food supplies within established guidelines, ensuring necessary products are available when needed.
  • Food Utilization: Make decisions regarding leftover food products, staying within company guidelines.
  • Regulatory Compliance: Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
  • Safety and Security: Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Preferred Qualifications:
  • Culinary Education: Associate's degree or equivalent experience.
  • Culinary Experience: 5+ years of progressive culinary/kitchen management experience, depending on formal degree or training.
  • Catering Experience: Extensive catering experience a plus.
  • High-Volume Operations: High-volume, complex foodservice operations experience highly desirable.
  • Food Safety Certification: ServSafe certified highly desirable.