Executive Chef Atlassian

Compass Group•San Francisco, CA

2d•$100,000 - $110,000

About The Position

Bon Appetit Management Company is a contract food service restaurant company that encourages chefs and managers to be creative, follow culinary trends, and bring innovative food into its cafes. The Executive Chef oversees kitchen operations and maintains a safe, sanitary work environment. The role prepares or directs the preparation of meals in accordance with company programs and guidelines, and is described as an opportunity for an energetic, entrepreneurial culinary professional.

Requirements

A.S. 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.
Computer experience, including Microsoft Word, Excel, and PowerPoint, Outlook, email, and the Internet.

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 logs; taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe food handling, equipment operation, food safety, and sanitation according to company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure kitchen staff complete assigned schedules.
Maintain inventories of food and non-food supplies within established guidelines while ensuring products are available when needed.
Make decisions about use 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 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.