Executive Chef CAMPUS DINING- Principia College- Elsah, IL

Compass Group•ELSAH, IL

8d•$80,000 - $85,000•Onsite

About The Position

FRESH IDEAS is hiring an energetic and growth-minded Executive Chef on the campus of PRINCIPIA COLLEGE! In this culinary leadership role, you will be responsible for overseeing campus dining operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Pincipia College is located on the bluffs of the Mississippi River and is one of only 14 institutions in Illinois to achieve IFSC (Illinois Food Scrap Coalition) “Gold Partner” status for 100% pre- and post-consumer composting. The residential campus welcomes students from around the country and the world from all faith backgrounds. Elsah is just 45 minutes from downtown St. Louis, Missouri. Living in the area offers a mix of rural and suburban environments with a strong sense of community. Elsah itself is a small, historic town known for its family-friendly atmosphere and walkability. Many residents own their homes and enjoy a peaceful, scenic setting with access to nature and outdoor activities. Visit nearby Grafton, Godfrey, and Alton where you can find a variety of dining experiences, from casual pub fare with river views to elegant tearooms and upscale American cuisine.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
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
Must be willing to participate in client satisfaction programs/activities
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