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Executive Chef
2 months ago
This role is responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines.
Key Responsibilities:- Develop and implement regular and modified menus that meet established guidelines
- Train kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards
- Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas
- Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring necessary product is available when needed
- Comply with federal, state, and local health and sanitation regulations and department sanitation procedures
- Perform other duties as assigned
- Bachelor's Degree in Culinary Arts, Food Services Technology/Management, or related field; or Associate's Degree in Culinary Arts with additional specialized training
- Three to five years of progressive culinary/kitchen management experience
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Experience with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
- Extensive catering experience a plus
- High-volume, complex foodservice operations experience highly desirable
- ServSafe certified highly desirable
- Medical
- Dental
- Vision
- Life Insurance/AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Holiday Time Off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
