REGIONAL CHEF - NORTHEAST/MID ALTANTIC

Compass Group•New York, NY

42d•$135,000 - $140,000

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job SummaryWorking as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the research, testing, development, documenting, training, implementing, monitoring, evaluating and making necessary adjustments to innovative new dishes, concepts and/or food programs. This position will play a key role in new facility design and roll out, menu creation, cost reduction, establishing and maintaining culinary standards and more.

Requirements

Five years of progressive food service production management experience
Must be computer literate able to utilize Microsoft Office Suite and Webtrition Software packages
This position will require 50% travel

Nice To Haves

Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) or equivalent experience
Previous multi-unit experience preferred
Serv-Safe Certification
Certified Executive Chef an added plus!

Responsibilities

Orientates new Chefs within their respective Core Culinary Standards, and established food programs.
Maintains all Culinary Programs and Standards in their home account to the level of Culinary Center for Excellence.
Provides support for new account openings and or renovations within the territory.
Provides Culinary Leadership to Chefs within the respective Territory.
Assists with training, coaching, and development of Culinary personnel within assigned territory.
Completes all required reports, logs, and Core Culinary Reviews in a timely manner.
Communicates effectively with Corporate Executive Chef, Regional Director of Operations, and unit level Chefs via email, conference calls, etc.
Reads and complies with all policies and procedures of the Company as appropriate.
Projects and practices consistent ownership attributes, which provide a high level of quality and service at all points of contact.
Is comfortable and familiar preparing food in a regulatory environment.