Executive Chef

Compass Group USA; San Francisco (CA); On-site; USD 90,000 - 150,000; Full time

Job summary

Bon Appetit Management Company is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary work environment for staff. You will prepare or direct meals per corporate programs and guidelines, driving culinary excellence in a fast-paced, contract food service setting.

This role requires energetic, entrepreneurial culinary leadership with a track record in high-volume operations and staff development.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; completes daily production worksheets and waste logs; tastes meals for quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment and work areas; ensures adherence by staff.
• Maintains inventory of food and non-food supplies within guidelines; ensures product availability.
• Decides utilization of leftovers within company guidelines.
• Complies with health and sanitation regulations evidenced by audits.
• Follows safety policies and participates in departmental meetings and staff development.

Education

A.S. or equivalent experience

Job description

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Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary

Job Summary:

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities:

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

• A.S. or equivalent experience
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences