EXECUTIVE CHEF

Compass Group•Naples, FL

20d•$110,000 - $130,000

About The Position

The Executive Chef leads daily kitchen operations, including recruiting, training, food preparation, culinary production, food quality and presentation, safety and sanitation, team performance, cost controls, and profitability. The role requires hands-on participation in kitchen tasks while developing and empowering onsite staff. The Executive Chef works to improve resident, employee, and client satisfaction and to meet monthly budget, food-cost, and labor-cost objectives while ensuring safe food handling and compliance with applicable protocols. The position oversees menu development and food preparation, maintains product consistency, sources fresh ingredients, and coordinates kitchen staff. It also manages department budgets and expenses, inventory, purchasing, receiving, staffing, and operating plans. In partnership with the community and client, the Executive Chef supports business strategies and provides exceptional service by developing employees, responding to resident feedback, and addressing guest concerns.

Requirements

At least five years of progressive culinary or kitchen management experience, depending on formal degree or training.
Hands-on chef experience.
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

Associate degree or equivalent experience.
Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch-cooking experience.
ServSafe certification.

Responsibilities

Lead daily culinary production, including meal preparation, food quality and presentation, safety and sanitation compliance, team productivity, cost controls, and profitability.
Determine food presentation and create decorative food displays.
Guide menu development based on product availability and create distinctive specials using seasonal or special ingredients.
Source fresh food and monitor produce and meat for freshness.
Inspect seasoning, portions, and food appearance to maintain product consistency.
Research customer preferences and develop menus incorporating local foods and flavors.
Prepare and cook food for regular service and special guests or functions.
Demonstrate new cooking techniques and equipment to staff.
Supervise and coordinate cooks and other food-preparation workers.
Ensure compliance with federal, state, local, and company health, safety, and sanitation standards.
Set performance standards, monitor performance, and provide guidance to subordinates.
Communicate safety procedures and codes, ensure employee understanding, and monitor safety processes.
Monitor raw and cooked food quality and enforce food-safety and sanitation guidelines.
Maintain purchasing, receiving, and food-storage standards.
Participate in developing and implementing community business strategies aligned with the client’s mission, vision, values, and strategies.
Manage controllable department expenses, including food, supplies, uniforms, and equipment costs.
Develop and implement purchasing and receiving guidelines and controls.
Analyze financial and operational information to adjust business plans, labor requirements, and operating costs.
Develop and manage the department budget; forecast, monitor, and control labor and food costs to meet or exceed objectives.
Identify revenue and expense opportunities and potential problems; monitor actual expenses against budget.
Oversee food inventory, purchasing, control, and disbursement of food supplies.
Schedule staff based on forecasted volumes.
Support resident satisfaction by providing training and resources that enable team members to deliver excellent service.
Maintain a professional attitude and appearance when interacting with residents and community staff.
Improve service through communication, guidance, feedback, and individual coaching.
Support service behaviors that promote customer satisfaction and retention; establish service expectations and provide ongoing training.
Encourage genuine hospitality and teamwork, and empower employees to provide excellent customer service.
Seek resident feedback, review satisfaction results, and develop strategies to improve the customer experience.
Respond to and handle guest problems and complaints.
Lead regular team-member meetings and establish performance, budget, and team goals.
Solicit employee feedback, maintain an open-door policy, and use satisfaction results to address employee concerns.
Develop and implement strategies that support team-member engagement and ensure fair and equitable treatment.
Provide team members with training and tools to fulfill their responsibilities.
Communicate performance expectations and provide ongoing feedback, coaching, and counseling.