EXECUTIVE CHEF- MEMPHIS, TN

Compass Group•Memphis, TN

1d•Onsite

About The Position

As the leader in business and industry dining, Eurest is a company that offers rewarding careers with limitless opportunities. They feed employees of the nation's largest and most-prestigious companies across all states and industries. As a member of Eurest's leadership and professional support team, the Executive Chef will help 16,000 chefs and in-unit associates excel in delivering world-class meals in corporate cafes and executive dining rooms, with on-site catering through vending innovations and more. The company is innovative, high performing, and fast growing, with teammates committed to quality and delivering unparalleled results. The Executive Chef will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. They will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This role is described as an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
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
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
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