Executive Chef

Compass Group•Mountain View, CA

1d•$100,000 - $108,000•Onsite

About The Position

At Bon Appetit Management Company, we are committed to great food and outstanding service. Our chefs and managers are encouraged to stay abreast of current culinary trends and bring cutting edge food into their cafes, rather than relying on standardized recipes or central commissaries. We are a restaurant company that operates in contract food service, offering freedom for creativity and risk-taking. We are committed to staff growth, new experiences, and continuous learning, with rapid growth translating into exciting opportunities. As the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
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
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
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