Executive Chef (Corporate Dining & Catering) - St. Petersburg, FL

Compass Group•Saint Petersburg, FL

2d•$85,000 - $90,000•Onsite

About The Position

Join us as Executive Chef and take the lead in delivering exceptional corporate dining and catering experiences. You’ll manage kitchen operations, inspire your team, and execute innovative menus that impress clients and guests alike. With a focus on safety, quality, and efficiency, this is a great opportunity for an entrepreneurial chef who thrives in a fast-paced, service-driven environment.

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

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
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
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