Executive Chef

Essential Duties And Responsibilities

• Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced.
• Demonstrates commitment to Quest vision, values and missions through actions on a daily basis.
• Manage staff to include selection, work allocation, training, coaching and mentoring, problem resolution, performance evaluation and feedback, and corrective action.
• Measure customer satisfaction levels and resolve any service issues immediately.
• Handle all BOH financials and provide input with budget development and forecasting.
• Manage BOH head count and labor dollars.
• Manage food cost controls and control expenditures for the account.
• Plan and create all menus.
• Cost out recipes for all locations.
• Purchase and manage all inventory including paper, supplies and chemicals.
• Roll out new culinary programs in conjunction with marketing and culinary strategies on a monthly basis.
• Anticipate trends and roll out new concepts and ideas.
• Stay abreast and current with product mix and rotate new items to keep grab and go operations fresh.
• Oversee all safety and food safety for the account.
• Act as a liaison with the client.
• Oversee equipment maintenance and work with client on preventive maintenance policies.
• Follow HACCP guidelines to ensure safe food practices.
• Follow all Quest policies and food safety guidelines.