EXECUTIVE CHEF - Emirates Lounge, BOS

Compass Group•Boston, MA

12d•$83,500 - $85,000•Onsite

About The Position

The Airline Lounge Chef is responsible for executing high-quality food production in accordance with standardized menus and recipes provided by the Corporate Culinary Team. Working under the supervision of the Lounge Manager and in collaboration with the Regional Executive Chef, this position ensures that all food items meet premium presentation, taste, and safety standards. The Chef leads the kitchen team, manages day-to-day kitchen operations, and ensures a clean, efficient, and well-organized culinary environment.

Requirements

5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
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

Nice To Haves

A.S. or equivalent experience
Extensive catering experience a plus
Basic knowledge of Halal / Haram
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
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