EXECUTIVE CHEF II

Compass Group•Washington, DC

1d•$65,000 - $75,000

About The Position

The Executive Chef oversees kitchen operations and maintains a safe, sanitary work environment for staff. The role prepares or directs the preparation of meals in accordance with corporate programs and guidelines. This is an opportunity for an energetic, entrepreneurial culinary professional.

Requirements

An associate degree or equivalent experience.
Three to five years of progressive culinary or kitchen management experience, depending on formal degree or training.
Institutional and batch cooking experience.
Hands-on chef experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Experience using computers, including Microsoft Word, Excel, PowerPoint, Outlook, email, and the Internet.
Ability to perform the essential functions of the position satisfactorily, with or without reasonable accommodation.

Nice To Haves

Extensive catering experience.
Experience in high-volume, complex foodservice operations.
ServSafe certification.

Responsibilities

Plan regular and modified menus according to established guidelines.
Follow standardized recipes, portioning, and presentation standards; complete and use daily production worksheets and waste log sheets; taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on Company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas; ensure kitchen staff follow and complete assigned schedules.
Maintain inventory of food and non-food supplies within established guidelines while ensuring necessary products are available when needed.
Make decisions regarding the utilization of leftover food products in accordance with Company guidelines.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third-party audits.
Follow facility, department, and Company safety policies and procedures, including occurrence reporting.
Participate in and attend departmental meetings, staff development, and professional programs as appropriate.