Executive Chef

Compass Group•City of Albany, NY

11d•$75,000 - $85,000•Onsite

About The Position

Mazzone Hospitality, a prestigious hospitality company in upstate New York with over 30 years of history, is seeking an Executive Chef. Originating from a small restaurant, the company has grown to operate 18 locations and partner with Restaurant Associates, a division of Compass Group North America. Mazzone Hospitality is committed to exceptional service and attention to detail. The Executive Chef will oversee kitchen operations, maintain a safe and sanitary work environment, and prepare meals according to corporate guidelines. This role is ideal for an energetic, entrepreneurial Culinary professional capable of overseeing multiple events simultaneously in a convention center 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 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

Nice To Haves

ServSafe certified - highly desirable

Responsibilities

Oversee kitchen operations while maintaining a safe and sanitary work environment.
Prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Plan regular and modified menus according to established guidelines.
Follow standardized recipes, portioning, and presentation standards.
Complete and utilize daily production worksheets and waste log sheets.
Taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas.
Ensure kitchen staff follow and complete assigned schedules.
Maintain inventory of food and non-food supplies within established guidelines.
Make decisions regarding the utilization of leftover food products within company guidelines.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate and attend departmental meetings, staff development, and professional programs.