EXECUTIVE CHEF
About The Position
Eurest is seeking an Executive Chef to lead culinary operations for a corporate dining account in Rockford, Illinois. The Executive Chef oversees kitchen operations, develops and leads the culinary team, and delivers high-quality dining experiences while maintaining food safety and sanitation standards. The position includes menu execution, food and labor cost management, meal preparation under corporate programs and guidelines, and fostering a positive kitchen culture. The role is described as offering a predictable schedule and time outside of work, along with opportunities for career growth. The Executive Chef plans menus, maintains food quality and presentation, trains kitchen staff, oversees equipment and work-area cleaning and maintenance, and manages food and non-food inventory. The role also requires compliance with company policies and applicable health, sanitation, and safety regulations, as well as participation in relevant meetings and professional development programs.
Requirements
- A.S. degree or equivalent experience.
- Three to five 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.
Nice To Haves
- 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 daily production worksheets and waste logs; and taste meals to ensure quality.
- Train kitchen staff in food preparation, safe 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 completes 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, including requirements evidenced through local health department and third-party audits.
- Follow facility, department, and company safety policies and procedures, including occurrence reporting.
- Participate in departmental meetings, staff development, and professional programs as appropriate.
- Lead kitchen operations and the culinary team, manage food and labor costs, direct meal preparation in accordance with corporate programs and guidelines, and foster a positive kitchen culture.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life and accidental death insurance
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off, varying by site and state
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid parental leave
- Personal leave
- May be eligible for additional paid and/or unpaid time off in accordance with applicable laws
- 15% annual bonus
- Employee referral bonus
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
