Executive Chef, Halal

gategroup•Atlanta, GA

37d•Onsite

About The Position

We’re looking for motivated, engaged people to help make everyone’s journeys better. The Halal Executive Chef is responsible for delivering culinary excellence for halal customers across all units in the US and Canada. This position will focus on customer performance improvements, training and development and overseeing menu presentations. The Halal Executive Chef will be a member of the Group Culinary Excellence Team and will be responsible for mobilizing support for menu presentations.

Requirements

Associate degree required.
At least 7 years of experience as a Chef is required.
At least 3 years of experience as an Executive Chef.
Minimum of 3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment is required.
In-flight catering experience or experience in a high-volume food service environment is required.
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.
Advanced computer skills are required.
Must have excellent written and oral communication skills.
Strong organizational, analytical, communication and leadership skills are required.

Nice To Haves

Bachelor’s degree preferred in the Culinary Arts or a related field and/or apprenticeship or hotel management school completion with focus on culinary is required.
Working knowledge of Microsoft Office products is preferred.
Maintains professional and technical knowledge by attending educational workshops, reviewing professional publications and participating in professional societies.
ServSafe Certified is preferred.

Responsibilities

Conducts innovative menu presentations and ensures compliance on recipes and portion specifications as required by the customer.
Ensures kitchen operations adhere to halal guidelines.
Ensures the kitchen staff are trained on cooking and food preparation requirements of all the airline accounts serviced in the unit.
Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource supporting operations management to improve performance of the unit.
Identifies and resolves problems by completing timely audits.
Maintains a safe, secure, and healthy work environment by establishing, following and enforcing standards and procedures while complying with sanitation and federal, state, and local legal regulations.
Oversees food preparation, safety, and security and implements accident and disaster plans.
Ensures meal cycles are communicated in a timely and accurate basis.
Monitors yields of products to ensure maximum usage.
Participate in Company Global Sustaining Progress in Culinary Excellence (SPICE) Program.
Engages with Supply Chain Management and Total Cost Management (TCM) to arrange workshops and evaluations of food products.
Maintains culinary equipment by following operating instructions and advises on preventive maintenance and repairs.
Evaluates cooking equipment against the current needs and future expectations.
Initiates new production and timesaving production techniques.
In constant communication with unit chefs to ensure there is no production issue.
Proactively address consistency issues through actual or virtual meal evaluations.