Executive Chef

5w1 month ago

Compass Group

Tyrone, US · Full-time · $80,000 – $90,000

About this role

CulinArt Group, a member of Compass Group USA, is seeking an energetic, entrepreneurial Executive Chef to oversee kitchen operations at one of our onsite dining facilities in Tyrone. This role offers a salary of $80,000 to $90,000 per year and the chance to work with a company that operates over 250 corporate, higher education, private school, healthcare, and recreation dining locations across 18 states.

As Executive Chef, you will prepare or direct the preparation of meals in accordance with corporate programs and guidelines, while maintaining a safe and sanitary work environment. Your day-to-day involves planning regular and modified menus, following standardized recipes and portioning standards, and completing daily production worksheets and waste logs to ensure quality and cost control.

You will train kitchen staff in food preparation, safe handling, equipment operation, and food safety and sanitation based on company and regulatory standards. You will also establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and make decisions regarding utilization of leftover food products within company guidelines.

This position offers great opportunities for career advancement within CulinArt and Compass Group across multiple industry segments and geographic regions. You will participate in departmental meetings, staff development, and professional programs as appropriate, and be part of a diverse client portfolio that values quality, production, and presentation.

Requirements

A.S. degree or equivalent experience
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 chef 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

Responsibilities

Plan regular and modified menus according to established guidelines
Follow standardized recipes, portioning and presentation standards; complete and utilize daily production worksheets and waste log sheets
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas; ensure kitchen staff follows and completes schedules as assigned
Maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available when needed
Make all decisions regarding utilization of leftover food products staying within company guidelines
Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through health department and third-party audits
Participate and attend departmental meetings, staff development, and professional programs as appropriate