Executive Chef III - Stryker (San Jose, CA)

Compass Group

2d•$80,000 - $100,000•Onsite

About The Position

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Join Our Culinary Team As an Executive Chef in San Jose, CAAs the Executive Chef, you will lead all kitchen operations while fostering a safe, sanitary, and high-performing culinary environment at Stryker in San Jose, CA. You will be responsible for preparing—and directing the preparation of—exceptional meals in alignment with corporate programs, standards, and guidelines. This role oversees a dynamic, high-volume, multi-station café operation with an active catering program, offering the opportunity to showcase culinary leadership, creativity, and operational excellence. Ideal candidate should be local or within a reasonable daily commute to San Jose, CA.

Requirements

A.S. or equivalent experience
Ideal candidates local or within a reasonable daily commute to San Jose, CA
Minimum of three to five years of progressive culinary/kitchen management experience
Catering experience is required
High volume, complex foodservice operations experience is required for this role
Experience managing and leading a culinary team
Institutional and batch cooking experiences
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; to include Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet

Nice To Haves

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 product is 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