General Manager & Executive Chef

Compass Group•Dublin, CA

5d•Onsite

About The Position

Working as the Chef Manager Senior, you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing. Epicurean emphasizes that its people are key to its success, fostering trust and loyalty through their decisions, actions, and attitudes. The company focuses on hiring individuals passionate about food and hospitality, encouraging, valuing, and recognizing their contributions. They provide hands-on training, educate on the latest trends, and give associates a stake in raising standards, aiming for a career where individuals can flourish.

Requirements

Five years progressive culinary management experience
Self-starter, innovative and ability to multitask
Maintains a positive attitude under pressure and motivate team
Must possess a passion for excellence
Must be knowledgeable on HACCP controls along with proper storage and use of food
Purchasing, food storage and sanitation experience
P&L and financial reporting experience
Knowledge of budgets, labor costs, inventory controls
Strong leadership, coaching and training skills
Computer skills: proficient in Microsoft Office and POS
Excellent verbal and written communication skills
Exceptional business etiquette and client relations
Ability to lift, bend and carry up to 40 lbs
Knowledge of safe and sanitary food handling principles
Conformity to the highest standards of personal integrity and ethical behavior

Nice To Haves

Degree in Culinary Arts is preferred or equivalent professional experience
ServSafe or Department of Health certification a plus

Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
Detailed communication
Participates in employee meetings and training programs
Conducts safety, sanitation and maintenance programs
Maintains food cost while ensuring quality standards
Maintains an active role in managing team developments
Manages purchasing and inventory controls
Performs related duties and special projects as assigned
Responsible for back and front of the house operations for the food service departments
Maintain a quality culinary program
Process all financial reporting
Menu development
Inventory management
Labor and food cost controls
Maintaining sanitation standards
Personnel management to include hiring, coaching, counseling, training and developing