EXECUTIVE CHEF

About the Role

We are seeking a passionate, engaged Executive Chef to lead the culinary operations for this prestigious corporate dining account. As the Executive Chef, you'll lead all kitchen operations, inspire and develop a talented culinary team, and deliver outstanding dining experiences while maintaining the highest standards of food quality, safety, and sanitation. You'll have the opportunity to bring creativity, leadership, and innovation to a thriving corporate dining operation where your impact is visible every day, all while enjoying a schedule that allows you to have a life outside of work. This is an ideal role for an energetic, entrepreneurial culinary leader who wants a predictable schedule and more time with family and friends.

Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning, and presentation standards
• Completes and utilizes daily production worksheets and waste log sheets
• Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas, ensuring kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring necessary products are available when needed
• Makes all decisions regarding utilization of leftover food products, staying within Company guidelines
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures, including occurrence reporting
• Participates in and attends departmental meetings, staff development, and professional programs as appropriate

Qualifications

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
• ServSafe certified - highly desirable

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Pay

Salary: $80,000 - $85,000 / yr
Other Forms of Compensation: 15% annual bonus

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/