EXECUTIVE CHEF I

Compass Group•Lower Saucon Township, PA

4d•$75,000 - $80,000

About The Position

The Executive Chef oversees kitchen operations and daily culinary production, including food preparation, quality, presentation, safety, sanitation, staff productivity, and profitability. The role is a hands-on leadership position that prepares or directs the preparation of meals in accordance with company programs and guidelines while developing, training, and empowering kitchen staff. The Executive Chef works to improve resident, employee, and client satisfaction and meet monthly budget, food-cost, and labor-cost objectives. The position leads menu development and production, maintains product consistency, manages food purchasing, receiving, storage, inventory, and disbursement, and ensures compliance with company and regulatory health and safety standards. It also manages the department budget and expenses, schedules staff according to forecasted volume, and uses resident feedback and satisfaction data to improve service. The Executive Chef supports excellent customer service, team engagement, employee development, and a safe, sanitary work environment.

Requirements

At least five years of progressive culinary or kitchen management experience, depending on formal degree or training.
Hands-on chef experience.
Associate degree or equivalent 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.
Willingness to participate in client satisfaction programs and activities.

Nice To Haves

Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
ServSafe certification.

Responsibilities

Lead daily culinary production, including meal preparation, food quality and presentation, team productivity, safety and sanitation compliance, cost control, and profitability.
Determine food presentation and create decorative food displays.
Develop menus and distinctive specials based on product availability, seasonal ingredients, local foods, and resident preferences.
Prepare and cook foods for regular service, special guests, and functions.
Demonstrate cooking techniques and equipment to staff; supervise and coordinate cooks and other food-preparation workers.
Maintain food consistency by inspecting seasoning, portions, and appearance, and monitor raw and cooked food products against standards.
Enforce federal, state, local, and company health, safety, food-handling, and sanitation requirements.
Set performance expectations, monitor performance, and communicate safety procedures and codes to employees.
Maintain purchasing, receiving, inventory, food storage, and food-supply disbursement standards.
Develop and implement purchasing and receiving controls, and manage department expenses, budgets, labor costs, food costs, and operating costs.
Analyze financial and operational information, forecast costs and staffing needs, identify revenue and expense opportunities, and monitor actual results against budget.
Schedule staff based on forecasted volumes.
Provide staff with training and resources to deliver high-quality service and improve resident satisfaction and retention.
Communicate with residents and community staff professionally, address guest concerns and complaints, and use feedback and satisfaction results to improve service.
Lead team meetings; establish performance, budget, and team goals; solicit employee feedback; and support employee engagement and equitable treatment.
Provide ongoing coaching, counseling, feedback, training, and tools to help team members meet expectations and develop professionally.
Plan regular and modified menus according to established guidelines and follow standardized recipes, portioning, and presentation standards.
Complete and use daily production worksheets and waste logs, and taste completed meals to ensure quality.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff complete assigned schedules.
Make decisions regarding use of leftover food products in accordance with company guidelines.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Attend departmental meetings, staff development, and professional programs as appropriate.