Executive Chef Leader

6 days ago

Charlotte, North Carolina, United States Compass Group, North America Full time
About the Role

We are seeking an experienced and skilled Executive Sous Chef to join our team at Compass Group, North America. As a key member of our culinary team, you will be responsible for executing menus that exceed guest expectations and providing strong leadership while delivering cost goals and living our Company vision and values.

Key Responsibilities
  • Execute menus in accordance to brand standards and maintain recipes to meet core standards.
  • Ensure that team members consistently deliver heartfelt hospitality to every guest, every time.
  • Ensure show quality standards are maintained at all times and regularly obtain feedback from clients and guests to improve operations.
  • Support and communicate Levy initiatives and respond to any departmental guest service issues.
  • Hold team accountable to steps of service to deliver great guest service and execute preventive maintenance schedule as set forth by Director of Operations.
  • Conduct daily walkthroughs in culinary areas for each event and continually gain culinary expertise.
  • Practice proper product control and handling of all inventory and equipment and achieve daily sales and assigned cost goals.
  • Ensure that all security, safety, and sanitation standards are achieved and employ good safety and sanitation practices.
  • Forecast and adequately schedule team members to meet operational needs and desired targets and provide operational planning to ensure adequate products and equipment are ordered for anticipated business levels.
  • Ensure team members adhere to Levy guidelines as stated in the team member training manual and employee handbook and display a positive attitude towards team members.
  • Interview, hire, train, and develop team members according to Levy guidelines and conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
  • Promote a cooperative work climate, maximizing productivity and morale and use all performance management tools to provide guidance and feedback to team members.
  • Assist fellow team members when necessary and mentor Sous Chefs to improve their skills and leadership abilities.
Requirements
  • A culinary degree is preferred and ability to taste and evaluate food and beverage products.
  • Able to communicate effectively with the management team, guests, and team members and team builder and ability to successfully manage and develop a team.
  • Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet.

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