Executive Chef I- Chapel Hill, NC

Compass Group•Chapel Hill, NC

3d•$80,000 - $90,000•Onsite

About The Position

Working as an Executive Chef, you will have the opportunity to lead and elevate the culinary experience for a premier education account in Chapel Hill, NC. In this dynamic role, you’ll inspire and develop a talented culinary team, drive creativity and innovation in menu development, and ensure the delivery of exceptional, high-quality food. You’ll play a key role in building strong client relationships while bringing fresh ideas and excellence to every dining experience. If you’re passionate about culinary leadership and making a lasting impact, this is an exciting opportunity to showcase your expertise.

Requirements

A.S. or equivalent experience
At least 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Hands-on chef experience is 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, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Nice To Haves

Extensive catering experience preferred
High volume, complex food service operations experience - highly desirable
Institutional and batch cooking experiences
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 follow and complete schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed
Makes all decisions regarding utilization of leftover food products, staying within the 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, including occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate