Executive Chef I- Breck School (Minneapolis, MN)

Compass Group•Golden Valley, MN

9d•$64,000 - $85,000•Onsite

About The Position

As the Executive Chef at Breck School in Minneapolis, MN, you will lead the dining program. Breck School is an independent school serving students from Pre-K through 12th grade with an all-inclusive lunch program. This is an incredible opportunity for a culinary leader with a passion for scratch cooking, quality service, and community-building. You’ll lead a respected dining program within a tight-knit school community. Great opportunity to make a difference in students' day-to-day lives through food.

Nice To Haves

A.S. or equivalent experience
Minimum of 3 years of experience as an Executive Chef
Catering experience required in small to large-scale events
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experience preferred
Hands-on chef experience a must
Flexibility to provide support for evening events and weekend events as needed
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, email and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

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