Executive Chef

1w1 week ago

Compass Group

Chicago, US · Full-time · $70,000 – $75,000

About this role

An inspirational and organized leader who rolls up sleeves to ensure overall success of daily kitchen operations, including recruiting, training, and food preparation. The Executive Chef showcases culinary talents through delivery of show quality food via personal involvement. Develops and empowers onsite staff while improving resident, employee, and client satisfaction.

Leads daily culinary production for meal preparation, food quality, presentation, and compliance with safety and sanitation standards. Determines food presentation and creates decorative displays. Provides direction on menu development using product availability and seasonal ingredients.

Seeks sources for fresh food, monitors produce and meat freshness, and maintains product consistency through inspections of seasonings, portions, and appearance. Researches customer preferences to develop menus incorporating local foods and flavors. Supervises cooks and workers engaged in food preparation.

Everything served with care nurtures exceptional culinary artistry through training and development of team members. Maximizes financial performance by meeting monthly budgets, food, and labor costs. Join Morrison Living, a member of Compass Group, to build community one meal at a time.

Requirements

Inspirational leadership to ensure kitchen operations success
Hands-on involvement in food preparation and task performance
Ability to develop and empower onsite staff through training
Expertise in maximizing financial performance including budget, food, and labor costs
Knowledge of federal, state, local, and company health, safety, sanitation standards
Proficiency in menu development, specials, and decorative food displays
Skills in sourcing fresh ingredients and maintaining product consistency
Experience supervising culinary teams and demonstrating cooking techniques

Responsibilities

Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards
Determine how food should be presented and create decorative food displays
Provide direction on menu development based on product availability and create distinctive specials with seasonal ingredients
Seek out sources for fresh food and monitor all produce and meat for freshness
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Research customer preferences and develop menus which incorporate local foods and flavors
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Supervise and coordinate activities of cooks and workers engaged in food preparation