Executive Chef Atlassian

Compass Group•San Francisco, CA

5d•$100,000 - $110,000•Onsite

About The Position

At Bon Appetit Management Company, we are committed to two things: great food and outstanding service! Unlike other companies, our managers are not bound by corporate recipe books, and our chefs do not resort to microwaving meals. We encourage creativity and innovation, allowing our chefs and managers to stay current with culinary trends and introduce cutting-edge food to our cafes. As a restaurant company operating within contract food service, we offer the freedom to be creative, take risks, and excel. We are dedicated to the growth, learning, and development of our staff, and our rapid expansion and diverse accounts provide exciting opportunities for career advancement.

Requirements

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.
ServSafe certified - highly desirable.

Nice To Haves

A.S. or equivalent experience

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.