Executive Chef

American Food & Vending; Spring Hill (TN); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, Vision

Ongoing training and development

Bonus programs

Job summary

American Food & Vending in Spring Hill, Tennessee is seeking an Executive Chef to lead all culinary programs at the account location, working closely with the General Manager to support programs and staff and ensure client and customer satisfaction.

The role requires culinary leadership experience, development of recipes and standards, and supervision of a kitchen team while maintaining compliance with safety regulations; occasional events and account openings may be assigned.

Qualifications

• Culinary Degree or certification from an accredited culinary association or bachelors degree in hospitality, Restaurant or Business.
• 7+ years; experience in a culinary leadership role that may include retail, hotels, business, or education dining, serving up to 500 plus customers daily and managing staff of 10 employees (or more).
• Possess exceptional time management skills along with strong leadership and communication skills to motivate and direct staff.
• Proficient with Microsoft Office, CATERTRAX and other online ordering systems.
• Knowledge of all state and local food handling regulations.
• Able to lift to 50lbs, stand, walk, bend for daily work schedule.

Responsibilities

• Assist, direct and support in daily dining service and catering events.
• Develop recipes, food preparation guidelines, create flavor pairings and execute culinary best practices.
• Stay current on developing trends in the industry.
• Monitor weekly inventory, purchasing and provide reports to General Manager and District Manager.
• Hire, develop and supervise all kitchen staff that may include Sous Chef, Line Cook, Prep Cook, and kitchen utility worker.
• Ensure adherence to company standards, state, and federal safety regulations.
• May assist with special corporate events, projects, and account openings.
• May be assigned other duties and responsibilities as needed.

Skills

Leadership

Time management

Communication

Staff supervision

Education

Culinary degree or equivalent

Certification by culinary association

Tools

Microsoft Office

CATERTRAX

Job description

Pay:

Pay varies by location

Location:

SPRING HILL, Tennessee

Summary:

As an Executive Chef you will cultivate all culinary programs at an account location. Working closely with the General Manager, you will support all programs and culinary staff to ensure client and customer satisfaction.

Responsibilities:

• Assist, direct and support in daily dining service and catering events.
• Develop recipes, food preparation guidelines, create flavor pairings and execute culinary best practices.
• Stay current on developing trends in the industry.
• Monitor weekly inventory, purchasing and provide reports to General Manager and District Manager.
• Hire, develop and supervise all kitchen staff that may include Sous Chef, Line Cook, Prep Cook, and kitchen utility worker.
• Ensure adherence to company standards, state, and federal safety regulations.
• May assist with special corporate events, projects, and account openings.
• May be assigned other duties and responsibilities as needed.

Qualifications:

• Culinary Degree, certification from an accredited culinary association or bachelor\'s degree in hospitality, Restaurant or Business.
• 7+ years; experience in a culinary leadership role that may include retail, hotels, business, or education dining, serving up to 500 plus customers daily and managing staff of 10 employees (or more).
• Possess exceptional time management skills along with strong leadership and communication skills to motivate and direct staff.
• Proficient with Microsoft Office, CATERTRAX and other online ordering systems.
• Knowledge of all state and local food handling regulations.
• Able to lift to 50lbs, stand, walk, bend for daily work schedule.

About Us

Together, American Food & Vending and American Dining Creations form one of the nation\'s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare and cultural environments.

Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Our Mission

To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Our Vision

To be the best in the industry at elevating hospitality experiences for places where people want to be.

Our Values: F.I.R.S.T.

• Family - Treat people as family.
• Integrity - Do the right thing.
• Responsiveness - Listen first. Then act with urgency.
• Service Excellence - Deliver exceptional experiences every day.
• Teamwork - Win together.

American Dining Creations Offers:

• Weekly pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions

American Food & Vending is an Equal Opportunity Employer.