Executive Chef II - B&I- Durham, NC

Compass Group

1d•$90,000 - $100,000•Onsite

About The Position

In this role as Executive Chef, you will lead all kitchen operations for a high-volume, premier corporate dining account in Durham, NC, ensuring a safe, clean, and sanitary environment for the culinary team. You will oversee and execute food preparation in alignment with established corporate standards, programs, and guidelines.

Requirements

Minimum five years of progressive culinary/kitchen management experiencein corporate dining, fine dining, country club settings.
Extensive catering experience required
High volume, complex foodservice operations experience required
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

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