Sr Executive Chef

Compass Group•Sun City, AZ

12d

About The Position

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Sr Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.

Requirements

Minimum 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 chefs 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.
Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
Experience with planning and managing catering events from a culinary perspective
Strong leadership skills and desire to work with an industry leader
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficient computer skills (Microsoft Office, Email and the Internet)
Ability to communicate on various levels including management, departmental, customer and associate
ServSafe® Certification

Nice To Haves

A.S. or equivalent experience
Culinary degree preferred
Bachelor's Degree in Food Services Technology/Management/or related field preferred

Responsibilities

Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
Determines how food should be presented and create decorative food displays.
Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
Seeks out sources for fresh food; monitors all produce and meat for freshness.
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
Research customer preferences and develops a menu which incorporates local foods and flavors.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Demonstrate new cooking techniques and equipment to staff.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Ensure compliance with federal, state, local and company health, safety, sanitation standards.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Follows and enforces food safety and sanitation guidelines.
Maintains purchasing, receiving and food storage standards.
Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies.
Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Identify major revenue and expense opportunities and possible problems.
Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.
Oversees the food inventory, purchasing, control, and disbursement of all food supplies.
Schedules staff based upon forecasted volumes.
Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.
Professional attitude and appearance while engaging with residents and community staff.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.
Uses teamwork to support guests and employees.
Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.
Reviews resident satisfaction results and other data to identify areas of improvement.
Responds to and handles guest problems and complaints.
Regularly lead team member meetings
Establishes goals including performance goals, budget goals, team goals, etc.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Develops and implements strategies and practices which support team member engagement.
Ensures employees are treated fairly and equitably.
Provides team members with the training needed to understand expectations and perform job responsibilities.
Provides team members with the necessary tools to perform their duties and responsibilities.
Communicates performance expectations and provides team members with on-going feedback.
Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.
Develops high culinary standards for our retail, board meals, dining and catering operations
Trains, develops and provides inspirational leadership to local culinary team
Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
Analyzes ongoing performance and trends in the local operation and devises and leads improvements
Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately