Senior Executive Chef

Compass Group•New York, NY

10d•$130,000 - $140,000•Onsite

About The Position

The Sr. Executive Chef (EC) is a multi-unit culinary leader who, in partnership with the General Manager (GM) and/or Assistant GM, takes full ownership and responsibility for the overall success of multi-unit café operations to ensure the successful delivery of the continuously evolving, dynamic and innovative Food Program. The Sr. EC works closely with cross functional support teams including: Regional Executive Chef, Food and Workplace Safety, Finance, Vendor Relations, Human Resources, Learning & Development, IT, Sustainability, Nutrition, Equipment Maintenance and Repair, Marketing, Communication, and Engagement. This Chef is an ambassador of and collaborates to represent the Food Program.

Requirements

Degree from an accredited culinary institution preferred, or equivalent work experience
Minimum of 4 years’ culinary supervisory experience in a similar high-volume, quality food service establishment
Highly developed culinary skills with comfort in traditional, modern, and multi-ethnic cuisines
Ability to create new, innovating, and exciting dishes within guidelines of the food program
Proven track record in leadership, including coaching and teaching skills with individuals and teams
Ability to proactively solve problems and work independently and/or in teams effectively and efficiently with limited supervision
Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
Ability to effectively communicate, motivate, and interact with all levels within the organization
Proficient in computer and technical skills, working knowledge of Google Suite programs
Ability to maintain confidentiality

Responsibilities

Act as a role model within the R/A community
Personally commit to deliver high-quality work in a timely manner to meet all deadlines
Inspire and mentor culinary teams to deliver well run operations that consistently serve delicious food in a hospitable and outgoing environment and in a timely manner
Be a catalyst, with the ability to effect positive change using strategies and processes improvement for necessary change management opportunities across the business
Hold individual and café teams accountable to deliver accurate and high-quality work in a timely manner
Use preferred development and mentoring techniques to gain the necessary team commitment and support
Promptly communicate honestly and accurately with all stakeholders
Recognize and reward individuals and/or teams based on merits
Encourage, support, and take a leading role in culinary associate development processes including: setting personalized L&D targets, conduct performance reviews, provide coaching, and performance improvement plans
Drive and coordinate associate participation in job related L&D training
Cultivate an inclusive culture and grow a diverse team that inspires, empowers, and engages everyone
Guide the delivery of a strong onboarding process and support HR in the interview process
Direct teams to meet and exceed all Core Performance Expectations (CPEs) and deliver expected value of the food program
Drive compliance to all client and Compass Group programs, procedures, systems, principles, and philosophies
Ensure timely creation of balanced cycle menus that are in harmony across multiple cafés and those meet the cultural and dietary needs and expectations set forth by the client
Take ownership of café(s) measured pre- & post-food production and processes
Ensure cafés use and follow recipes to deliver high-quality and delicious meals
Monitor café teams to perform daily TASTE procedures protocols as outlined
Ensure all food served is appropriately described and calls out allergies and sensitivities
Lead teams to demonstrate efficiency and accuracy in Mobius and Webrition
Insures ‘Daily Tens’ meeting is presented effectively and engaging
Work effectively and interdependently, understanding the need to communicate and collaborate
Coordinate work efforts with other teams, employees, and departments
Work closely with the NEC and RECs to support the development and implementation of new concepts, programs, recipe development efforts, and standard operating procedures
Provide catering, café, and new builds/renovation support as needed
Report and collaborate with equipment repair and maintenance
Ensure teams work within budget while maintaining program standards
Manages and monitors labor, food, and operation costs within set budget/forecast targets
Maximize use of all Compass Group and client tools and systems to reach optimal performance
Lead café teams to place proper orders and source the best local and seasonal foods by following established purchasing guidelines
Create work efficiencies including leveraging GPAK integration to maximize cost saving
Contribute to quarterly equipment replacement needs (CAPEX)
Ensure workplace safety standards are consistently met and all related procedures and steps are followed.
Closely collaborate with Workplace Safety Manager on program adherence, training, and enhancements
Ensure food safety standards are consistently met and all related procedures are followed, including error free allergen management
Closely collaborate with Food Safety Manager on program adherence, training, and enhancements
Report injury, accident, and/or foodborne illness incident accurately and in a timely manner, following established crisis escalation process