JOB DESCRIPTION

EXECUTIVE CHEF

Job Title: Executive Chef

Sector(s): Eurest

Job Code(s):

Reports To: General Manager

FLSA Status: NE

Prepared Date:

Summary:

This position is responsible for ensuring the success of culinary operations in campus catering operations. This position will directly report to the General Manager.

Adheres to all HACCP guidelines by ensuring safe and sanitary food. Ensures that catered events provide safe eye-appealing and properly flavored foods that meet client needs and budgets, providing net profitability back to unit per event. Adheres to Eurest catering standards for menu design and presentation. Monitors all catered events for efficiency, making recommendations as appropriate to enhance. Maintains a safe work environment for all employees.

Supervisory Responsibilities:

Specific responsibilities and duties include: menu development where applicable, inventory management, ordering/purchasing, food cost controls, training, sanitation, and personnel management to counseling, coaching and developing from a culinary perspective.

Education and Experience:

 Culinary Arts Certificate or Culinary Associates Degree with at least three (5) years culinary leadership experience. Culinary Bachelor’s Degree preferred.

 Experience with large and small scale catered events and development of customized menus.

 Comprehensive knowledge of food trends for a wide range of demographics and service styles with a focus on quality, production, sanitation, food cost controls, and presentation.

 ServSafe® Certified

Essential Duties and Responsibilities: Include the following. Other duties may be assigned.

 Monitors the performance of catering services through verification and analysis of client/customer satisfaction systems and client/customer feedback. This may include recommendations for enhancements or initiation of corrective actions.

 Maintains food and service quality standards by conducting ongoing evaluations and investigating customer comments and concerns.

 Actively motivates, trains and develops catering culinary talent within the unit.

 Oversees in the preparation and service of food items in adherence with company standards for preparation, presentation, service, safety, and sanitation (meeting

HACCP and OSHA guidelines).

Utilizes systems in the completion of required daily/weekly/monthly reports such as inventory, production records, time keeping, etc.

Trains associates in methods of performing duties and assigns and coordinates work of associates to promote efficiency of food service operations and excellence client/customer service.

Ordering food and other necessary items from the approved sources.

Supervises the overall sanitation and safety of culinary staff in accordance with both company standards and government regulations.

 Effectively communicates to a variety of audiences in both written and oral styles.

Clearly communicates and articulates job responsibilities and requirements of culinary staff.

 Recommends and maintains applicable preventative maintenance programs to protect the physical assets of the unit.

 Assists in the development of new culinary programs which result in an increased level of client/customer satisfaction and operational excellence that are developed in collaboration with regional/divisional culinary leadership and adhere to all corporate policies and practices.

 Manages in compliance with established company policies and procedures regarding food purchasing, food presentation and quality measures, wellness and sustainability initiatives during recipe and menu planning as well as production.

 Manages in compliance with local, state and federal laws and regulations.

 Ability to perform job safely.

Controls

 Thoroughly and accurately uses applicable Eurest systems (Webtrition, MiFinace,

People Hub, and more.

 Practices proper product control and handling of all inventory and equipment

 Achieves daily sales and assigned cost goals

 Ensures that all security, safety and sanitation standards are achieved

 Employs good safety and sanitation practices

 Forecasts and adequately schedules team members to meet operational needs and desired targets

 Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels

 Ensures team members adhere to Eurest Dining Services guidelines as stated in team member training manual and employee handbook

Team

 Displays a positive attitude towards team members

 Interviews, hires, trains and develops team members according to Levy Restaurants guidelines

 Conducts regular scheduled meetings to ensure lines of communication are open between management and team members

 Promotes a cooperative work climate, maximizing productivity and morale

 Uses all performance management tools to provide guidance and feedback to team

 Assists fellow team members when necessary

 Mentors Sous Chefs to improve their skills and leadership abilities

Job Requirements

 Able to communicate effectively with management team, guests and team members by speaking and comprehending English

 English reading, writing, math and computer skills required

 Ability to taste and evaluate food and beverage products

 Stamina to work 60 hours or more per week

 Must be able to work extended shifts of 10 hours or more as business dictates

 Must be flexible with schedule and able to work different shifts

 Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains

 Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift

Food Safety/Sanitation

 Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards

 Maintains sanitation and orderliness of all equipment, supplies and utensils within work area

 Maintains proper documentation and file appropriately.

 Maintains clean equipment, as assigned and in a timely fashion.

 Maintains clean work area thoroughly before leaving the area for other assignments.

Client/Customer Service

 Interacts with clients/customers to ensure they receive great customer service by responding to special requests

 Manages food and beverages service quickly and efficiently in a courteous friendly demeanor.

 Demonstrates a complete understanding of foods served and explains same to clients/customers accurately

 Consistently exhibits the ability to keep up with service levels and does so calmly, accurately and efficiently.

 Checks to ensure all foods are displayed attractively per standards

Physical Safety

 Ensures corporate and OSHA safety standards are followed

 Follows principles of safety in handling food and equipment and proper use PPE

 Maintains safety communications by use of central safety board.

Corporate Standards

 Completes work as assigned in a thorough and professional manner

 Places accurate orders, in a timely manner when supplies are low.

 Follows and observes all company policies and procedures

 Follows company standards for attendance and punctuality

 Maintains professional appearance at all times, clean and well groomed in accordance with company standards

 Develops a positive working relationship with fellow supervisors and customers and avoids conflict

 Conducts / Attends C.H.A.T. and all other training sessions

 Maintains company culture by understanding and focusing on the five brand pillars in day to day operations.

 Assist other functions as needed

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

Ability to speak effectively before groups of client/customers or associates.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands arms; talk or hear; and taste or smell. The employee frequently is required to sit. The employee must regularly lift and/move up to 25 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to wet and/or humid conditions and moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles, outside weather conditions, extreme cold, or extreme heat.

All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment

(goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.

Associate may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities.

Associate will be instructed in the proper use, function and maintenance of all kitchen or catering related equipment.

The Compass Group promotes an environment free of discrimination and open to communication between all Compass Associates. Compass has an Open-Door Policy.

Job Type: Full-time

Pay: $85,000.00 - $95,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 7 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift

Supplemental pay types:

• Signing bonus

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Café
• Casual dining restaurant

COVID-19 considerations:
NO

Experience:

• Catering: 5 years (Required)
• Culinary Experience: 7 years (Required)

Work Location: One location

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