EXECUTIVE CHEF

Compass Group•Fairfield, CT

34d•$95,000 - $105,000•Onsite

About The Position

As the Executive Chef, you will lead all culinary operations for a busy healthcare dining program, ensuring exceptional food quality, patient satisfaction, and compliance with safety and sanitation standards. This role oversees food production for a facility with an average daily census of 202 patients, a thriving retail operation generating approximately $1.2 million in annual sales, and a culinary team that includes 8 FTE cooks. In addition to patient meal services, you will support retail dining and special events while driving culinary excellence and operational efficiency. This is an outstanding opportunity for a hands-on, innovative culinary leader who is passionate about enhancing the healthcare dining experience through quality, service, and teamwork.

Requirements

A.S. or equivalent experience
5+ 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
Must be willing to participate in client satisfaction programs/activities
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