EXECUTIVE CHEF III

Compass Group•Orlando, FL

12d

About The Position

The Executive Chef III oversees kitchen operations and directs meal preparation in accordance with corporate programs and guidelines. The role plans regular and modified menus, trains kitchen staff, manages kitchen sanitation and equipment upkeep, and maintains food and non-food supply inventory within established guidelines. The position ensures compliance with applicable health and sanitation regulations and departmental procedures.

Requirements

Associate of Science degree or equivalent experience.
Three to five years of progressive culinary or kitchen management experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer experience, including Microsoft Word, Excel, and PowerPoint, Outlook, email, and the Internet.

Nice To Haves

Extensive catering experience is a plus.
Experience in high-volume, complex foodservice operations is highly desirable.
ServSafe certification is highly desirable.

Responsibilities

Plan regular and modified menus according to established guidelines.
Train kitchen staff in food preparation, safe food handling, equipment operation, food safety, and sanitation in accordance with company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas.
Maintain inventory of food and non-food supplies within established guidelines while ensuring needed products are available.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
Perform other duties as assigned.