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About the Role
The Executive Chef will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment. This role prepares or directs the preparation of meals in accordance with corporate programs and guidelines, offering an exciting opportunity for an energetic, entrepreneurial Culinary professional.
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.
- 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, 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; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
- ServSafe certified - highly desirable.
Skills
- Culinary trends
- Food preparation
- Safe handling
- Operation of equipment
- Food safety
- Sanitation
- Inventory management
- Food cost controls
- Presentation
- Microsoft Office (Word, Excel and Power Point)
- Outlook
- Internet
Experience Level
- Minimum of three to five years of progressive culinary/kitchen management experience
Education Level
- A.S. or equivalent experience
Salary/Compensations
- 100,000-110,000
Benefits
- 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)
- Paid Parental Leave
- Personal Leave
About the Company
- At Bon Appetit Management Company we are committed to two things, great food and outstanding service!
- We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes.
- We are a restaurant company that operates in contract food service.
- Bon Appetit is a member of Compass Group USA.
Equal Opportunity
- Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.