Regional Chef (Midwest)

ASM Global

1d•$180,000 - $190,000•Remote

About The Position

The Regional Chef will ensure food quality, presentation, processes and sanitation, in addition to assisting with implementing standards and consistently striving to improve culinary offerings within the assigned region.

Requirements

Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Must have experience in managing multi-unit locations.
Excellent supervisory, leadership, hands-on management and coaching skills.
Good written and verbal managerial communication and customer service skills.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Must be flexible to travel to and from units located in several states and work extended hours due to business requirements including nights, weekends and holidays.
ServSafe Certification, International Food Safety Council.
Must be compassionate, consistent, and fair to the needs of the employee and of the Company.
Must possess strong written and verbal communication and interpersonal skills.
Must be detail oriented, organized, able to work independently, prioritize and multi-task.
Must be willing to contribute and support fellow team members and Venues with hands on approach to our culinary operations when needed or asked in order to maintain our business.

Responsibilities

Insure full compliance and effectiveness of the HACCP (Food Safety) program.
Contribute to the ongoing development and implementation of Legends Culinary Programs, Build Sheets and Specifications.
Effectively coordinate and work with the Regional Manager to achieve culinary operational excellence with common goals.
Effectively coordinate Support for events as needed.
Ability to assess food production and quality standards accurately.
Ability to work at a high level of culinary standards and to train others to achieve high culinary standards.
Must be able to gain respect and credibility to influence operations personnel and enforce standards.
Excellent verbal and written communication skills.
Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations.
Excellent menu planning and execution skills for all levels of events and VIP operations.
Self-motivated to maintain knowledge of current food trends and changes in the industry.
Comprehensive knowledge of all the components contributing to food cost control.
Desire to develop and support others in their efforts to improve their culinary skills and work performance.
Must be capable of managing multiple properties and multiple projects.