Executive Chef

Compass Group•Winterthur, DE

38d•$90,000 - $100,000•Onsite

About The Position

Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards - Best Places to Work, This is R/A ! Job Summary Ignite your culinary creativity at one of America's most breathtaking and historic destinations. Winterthur Museum, Garden & Library, nestled amidst nearly 1,000 acres of spectacular gardens and rolling meadows, is seeking a dynamic, hands-on Executive Chef to lead our culinary operations, combining event-driven catering with daily café service in an environment rich with history and elegance. As Executive Chef , you'll be the driving force behind all kitchen operations, orchestrating fabulous menus for a diverse range of events, from lavish galas and weddings to intimate gatherings, while overseeing café offerings that delight daily visitors. This is an outstanding opportunity for an energetic, entrepreneurial culinary professional eager to leave their mark in a truly unique setting.

Requirements

A.S. or equivalent experience
Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience required
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
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
ServSafe certified - highly desirable

Responsibilities

Plan and implement creative, seasonal menus for café service, private events, and large-scale functions, striking a balance between artistry and operational efficiency.
Follows standardized recipes, portioning and presentation standards.
Completes and uses daily production worksheets and waste log sheets daily.
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 vital 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