Executive Chef II

About the role

Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. They lead the industry in socially and environmentally responsible sourcing, cooking everything from scratch using fresh, local ingredients. Located in Indianapolis, IN, the Executive Chef II will oversee kitchen operations while maintaining a safe and sanitary work environment, prepare or direct meal preparation according to corporate programs and guidelines, and ensure quality and compliance.

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
• Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• 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 to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Requirements

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience
• Hands‑on chef experience a must

Qualifications

• Extensive catering experience a plus
• High volume, complex foodservice operations experience – highly desirable
• Institutional and batch cooking experiences
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation,