Executive Chef - Corporate Dining (Chicago, IL)

Compass Group•Chicago, IL

2d•$90,000 - $100,000•Onsite

About The Position

Working as the Executive Chef of a high-end corporate account in downtown Chicago, you will be responsible for the success of the culinary services. The Executive Chef will work both onsite, direct with the client and front of the house team, as well as at the commissary kitchen, providing breakfast, lunch and snack daily, Monday through Friday.

Requirements

ServSafe certified required

Nice To Haves

5 years of progressive culinary/kitchen management experience in a high-volume setting
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience is 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, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
Must be willing to participate in client satisfaction programs/activities

Responsibilities

Operational excellence
Builds outstanding relationships with the clients
Manages cost controls and controls expenditures for the account
Plans and creates all menus
Purchases and manages inventory
Rolls out new culinary programs in conjunction with marketing and culinary team
Plans 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 follow and complete schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed
Makes all decisions regarding utilization of leftover food products, staying within the 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, including occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate