Executive Culinary Director

6 days ago

San Francisco, California, United States Compass Group USA Full time
About the Role

We are seeking a highly skilled and experienced Executive Culinary Director to join our team at Compass Group USA. As a key member of our culinary leadership team, you will be responsible for driving the development and implementation of our culinary programs and services.

Key Responsibilities
  • Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes
  • Coordinate training activities for kitchen and back-of-house associates to meet service level standards
  • Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests
  • Determine purchasing specifications and budgetary allotments for all menu items
  • Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
  • Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations
  • Have a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
  • Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
  • Manages all culinary operations campus-wide, which includes direct supervision of culinary leadership teams for each outlet
  • Monitors all outlets and fills in where needed to ensure service standards are met and efficient operations
  • Maintains and supervises sanitation, safe food handling practices, and workplace safety in food service operations as required by OSHA, State, and Federal guidelines
  • Demonstrates mastery, knowledge, and proficiency in food production and the preparation of specialized diets
  • Responsible for menu and recipe development & consistency and maintains and monitors quality control programs of food production
  • Interviews, hires, orients, trains, and coaches all culinary staff
  • Fosters opportunities for the culinary team to learn, grow and develop their abilities
  • Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution
  • Creates a positive work environment through hiring/selection of employees, improving productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs
  • Assists in developing labor budgets to support the business
  • Supports both front-of-the-house and back-of-house in all business aspects
  • Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements
  • Ability to manage these programs independently to company standard
  • Plan and create menus as needed with regional support and feedback
  • Delivers on financial and food sanitation goals of the operation and overall business
Requirements
  • Creative problem-solver who brings passion, enthusiasm and fresh ideas
  • Consistent track record of being organized, dependable and self-motivated
  • Team builder and ability to successfully manage and develop a team
  • Able to work independently and have the capacity to manage up and down
  • Ability to work extended hours based on business needs
  • Willingness to work a flexible schedule, including days, evening, weekends and holidays
  • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
  • Strong financial and computer skills; has experience working with and an understanding of P&L's and budgeting
  • Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred
  • At least four (4) years holding a previous Executive Chef position
  • Ten years of total culinary management experience
  • Certificate or degree in Culinary Arts preferred
  • ServSafe and Food Safety Handler certifications
  • High volume, complex food service operations experience

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