Executive Chef

Compass Group•NEWNAN, GA

7d•$65,000 - $70,000

About The Position

Morrison Living is seeking an Executive Chef in Newnan, Georgia, with a salary of $65,000–$70,000. 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 offers an opportunity for an energetic, entrepreneurial culinary professional. Morrison Living describes its work as building community through dining experiences and delivering hospitality and culinary excellence. Team members are supported through training, development, and recognition. The position requires planning menus, ensuring recipe and presentation standards, training kitchen staff, maintaining equipment and work-area schedules, managing inventory and food costs, complying with health and safety standards, and participating in department meetings and development programs.

Requirements

At least 5 years of progressive culinary or kitchen management experience, depending on formal degree or training.
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.
Willingness to participate in client satisfaction programs and activities.

Nice To Haves

A.S. degree or equivalent experience.
Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch-cooking experience.
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 staff complete assigned schedules.
Maintain inventory of food and non-food supplies within established guidelines while ensuring necessary products are available.
Make decisions about the 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 evaluated 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.
Oversee kitchen operations and maintain a safe, sanitary work environment.
Prepare or direct the preparation of meals in accordance with corporate programs and guidelines.