EXECUTIVE CHEF II, CALIFORNIA POLYTECHNIC STATE UNIV, VALLEJO, CA

Compass Group•Vallejo, CA

1d•$85,000 - $100,000•Onsite

About The Position

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

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
Must be willing and able to meet all requirements for participation in the Summer at Sea Term aboard the Training Ship, including required maritime training and credentials such as STCW and TWIC, as well as applicable background checks, physical/medical examinations, and drug screening. Position requires the ability to travel and remain aboard the Training Ship for extended periods during the Summer at Sea Term.

Nice To Haves

A.S. or equivalent experience
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
Oversees culinary and food service operations for the Summer at Sea Term aboard the Training Ship, including menu planning, provisioning, inventory management, production, staffing, food safety, sanitation, and execution of meal service.
Manages food and labor costs as a percentage of sales in accordance with the client-approved budget and established financial targets.
Plans and coordinates food, supplies, and equipment required for extended Summer at Sea operations, ensuring adequate provisioning and inventory throughout the voyage.