Campus Executive Chef

About the role

The Campus Executive Chef (CEC) is a multi-unit culinary leader reporting to leadership/SR EC/District Manager (DM). The CEC, in partnership with a General Manager (GM), takes full ownership and responsibility for the overall success of multi-unit cafe operations to ensure the successful delivery of the continuously evolving, dynamic and innovative Food @ RA Program.

Responsibilities

• Comprehensive leadership and food program management
• Foster a hospitality minded community that makes users feel welcome and included
• Participation and support in all Compass/RA initiatives and programs including menu planning, recipe usage and - development
• Driving diverse and inclusive associate engagement
• Talent development and training
• Workplace and food safety including allergen management
• Food quality and guest experience
• Financial management to deliver budgetary expectations in food, labor and other expenses
• Act as a role model within the RA/Compass community
• Personally commit to deliver high-quality work in a timely manner to meet all deadlines
• Inspire and mentor culinary teams to deliver well run operations that consistently serve delicious food in hospitable environment and in timely manner
• Be a catalyst, with the ability to effect positive change using strategies and processes improvement for necessary change management opportunities
• Hold individuals and cafe teams accountable to deliver accurate and high-quality work in a timely manner
• Work closely and collaborate with the Food Program Managers (FPM) on special requests
• Uses the right influencing techniques to gain the necessary team commitment and support, both internally and externally
• Promptly communicate with all stakeholders honestly and accurately
• Encourage, support and lead culinary associate development processes within neighborhood(s) including setting personalized L&D targets, conduct performance reviews, provide coaching and performance improvement plans
• Drive and coordinate associate participations in job related L&D training including SEED, Internal Stage, Culinary MIT and Apprenticeship
• Cultivate an inclusive culture and grow a diverse team that inspires, empowers and engages everyone
• Recognize and reward individuals and/or teams based on merits
• Guide the delivery of a strong onboarding process, synchronized with the BA and Food at Google brand immersion
• Support human resources in the interview process
• Direct teams to meet and exceed all RA Core Performance Expectations (CPEs) and deliver expected value of the food program
• Drive compliance to all RA and Compass programs, procedures, systems, principles and philosophies
• Ensure timely creation of balanced cycle menus that are in harmony across multiple cafes and those meet the cultural and dietary needs and expectations set forth by the client
• Take ownership of cafe(s) measured pre & post food production and processes
• Ensure cafes use and follow recipes to deliver high quality and delicious meals
• Monitor cafe teams perform daily TASTE procedures protocols as outlined
• All food served is appropriately described and calls out allergies and sensitivities
• Lead teams to demonstrate efficiency and accuracy in Mobius and Webrition
• Insures ‘Daily Tens’ meeting is presented effectively and engaging
• Work effectively and interdependently, understand the need to communicate and collaborate
• Coordinate work efforts with other teams, employees and departments
• Works closely with the REC team to support the development and implementation of new concepts, programs, recipe development efforts, and standard operating procedures.
• Contribute to the strategic direction of the food program by providing culinary expertise including new food trends and bringing creative ideas that benefit the program
• Provide catering, cafe new builds/renovation teams support as needed
• Collaborate with equipment repair & maintenance
• Ensure teams work within budget while maintaining program standards
• Manages and monitors labor -, food - and operation costs within set budget/forecast targets
• Maximize use of all Compass and RA tools and systems to reach optimal performance
• Lead cafe teams to placing proper orders, sourcing the best local and seasonal foods by following established purchasing guidelines
• Create work efficiencies including leveraging GPAK integration to maximize cost saving
• Lead neighborhood(s) quarterly equipment replacements needs (CAPEX)
• Ensure workplace safety standards are consistently met, and all related procedures and steps are followed. Closely collaborate with workplace safety manager on program enhancements
• Ensure food safety standards are consistently met and all related procedures and steps are followed including error free allergen management. Closely collaborate with food safety manager on program enhancements
• Partner with food and workplace safety managers to train inspect and maintain a safe program
• Report injury, accident and/or food borne illness Incidents accurately and in a timely manner reported following established crisis escalation process

Requirements

• Degree from an accredited culinary institution preferred; bachelor’s degree preferred or equivalent work experience.
• Minimum of 6 years culinary supervisory experience in a similar high volume, quality food service establishment
• Highly developed culinary skills with comfort in traditional, modern and multiethnic cuisines
• Ability to create new, innovating and exciting dishes within guidelines of the food program
• Proven track record in leadership: coaching and teaching skills with individuals, and teams
• Ability to proactively solve problems and work independently and/or in teams, effectively and efficiently with limited supervision
• Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
• Ability to effectively communicate, motivate, and interact with all levels within the organization.
• Proficient in computer and technical skills, working knowledge of Google Drive programs
• Ability to maintain confidentiality
• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl
• Specific vision abilities required
• Ability to read, regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds
• Push and pull carts weighing up to 100 pounds
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus

Qualifications

• Culinary degree preferred
• Three to five years of culinary management experience
• High volume production and catering experience is essential
• Previous experience managing cost controls
• Desire to learn and grow with a top notch foodservice company

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retail 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)
• Paid Parental Leave
• Personal Leave

Pay

Pay Range: $100 -110K

Schedule

Schedule: Monday - Friday

Benefits

Benefits: Commensurate with experience

Skills

• Leadership
• Food Safety
• Cost Management
• Team Building
• Menu Planning
• Inventory Management
• Training and Development
• Communication
• Computer Skills

Benefits

Benefits: Commensurate with experience

Pay

Pay Range: $100 -110K

Schedule

Schedule: Monday - Friday

Application Instructions

Applications are accepted on an ongoing basis.

Restaurant Associates

Mehdi Mohammed