Executive Chef

Burnham Nationwide, Inc.; St. Charles (IL); On-site; USD 90,000; Full time

Job summary

Q Center is seeking an Executive Chef to lead culinary operations and ensure high-quality service in a dynamic environment. This role requires strong leadership, menu development, and a commitment to maintaining food safety standards. Ideal candidates have extensive experience in hospitality and possess a culinary degree.

Benefits

Paid time off

401(K) with employer match

Holiday Pay

Medical, Dental and Vision Insurance

Employee Assistance Program

Basic Life, AD&D

Disability Benefits

Employee Meals

Qualifications

• At least 5 years of progressive experience in a hotel or related field.
• Food Handler certification or equivalent required.
• Prior experience as an Executive Chef preferred.

Responsibilities

• Coordinate and supervise all culinary operations.
• Develop menus and maintain food sanitation standards.
• Manage budgets and ensure quality service.

Skills

Food safety

Menu development

Budgeting

Forecasting

Quality control

Education

Culinary degree

4-year college degree

Job description

Q Center is looking for an Executive Chef to join our team!

Job Summary

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the Culinary operations while maintaining a profitable operation offering high quality products and service levels. They are expected develop menus and service standards, share ideas to promote business, reduce associate turnover, maintain revenue, forecasting, labor and payroll budgets and meet budgeted productivity while consistently keeping quality high. All these must be achieved while meeting the highest food sanitation standards and working within the food handling requirements mandated by the local county health department.

This position has a schedule that may include evenings and weekends, generally a 45 hour workweek.

Starting rate for this position is $90,000/year.

Benefits

• Paid time off
• 401(K) with employer match
• Holiday Pay
• Medical, Dental and Vision Insurance with Wellness Credits
• Employee Assistance Program
• Basic Life, AD&D
• Disability Benefits
• Employee Meals

Education & Experience

• At least 5 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 3 years or more of related experience required.
• Culinary degree preferred.
• Prior experience as an Executive Chef preferred.
• Food Handler certification or equivalent required.
• Strong knowledge of food safety, menu development, budgeting and forecasting, quality control, food inventory and purchasing controls.
• Must have knowledge of food and beverage preparation techniques, health department rules and regulations, local liquor laws and regulations.

Physical Requirements

• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Fundamental Requirements

• Associates must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates.
• Ensure overall guest satisfaction and safety is achieved.
• Oversee all aspects of the daily culinary operations in food service retail outlets, dining rooms, Banquets & Catering, Energy Hubs and all Kitchens/Production areas.
• Work with Food and Beverage Managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Prepare and submit required reports, including (but not limited to) Wage Progress, payroll, revenue, associate schedules, pre- and post- costing and quarterly actions plans.
• Respond to any and all guest complaints in a timely manner.
• Communicate with guests/clients to ascertain expectations and address concerns during meal periods, pre-planning meetings and/or at events.
• Ensure compliance with Standard Operating Procedures.
• Ensure compliance with requisition procedures.
• Conduct performance reviews for direct reports in accordance with Q Center standards and address performance issues immediately working with associate to improve performance or document ongoing concerns. Know and enforce all local health department sanitation laws; accompany the local Health Inspector during bi-annual inspections.
• Work with the Director of Food and Beverage to create and implement creative menus that meet the needs of guests.
• Achieve and maintain budgeted/forecasted food and labor costs.
• Ensure proper training and direction of departmental assistance in compliance with company standards of quality, specifications, portion control, recipes, associate relations, sanitation, etc.
• Organize and conduct department meetings on a monthly basis.
• Ensure chefs are fully trained and skilled to execute menus in all operational areas and retail venues
• Train associates on Standard Operating Procedures, technical tasks, Food Handler certifications, etc. are achieved.
• Review and approve weekly payroll for production staff.
• Prepare food purchase orders for proper quantities, specifications, quality and price to stay within cost parameters.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets; receiving daily inventories, labor control/productivity and food cost report.
• Develop labor schedules for direct reports to align with operational needs; make adjustments for-the-week, in-the-week as business changes occur and effectively communicate all changes timely and appropriately.
• Communicate to Engineering any maintenance problems.
• Assist Conference Planning and Catering Sales on all special menus and pricing parameters.
• Interview candidates for open food and beverage positions and follow standards for hiring approvals.

The Q Center:

Q Center is more than a conference center – it’s an experience! With 40 years of experience in meeting planning and special event production, Q Center has become an industry leader with boundless versatility and exceptional levels of service. As the largest full-service conference facilities in the Midwest, our vast 150,000+ square-feet of IACC-certified meeting and event spaces regularly host a variety of occasions, from large-scale Fortune 500 company meetings to small business training and special events, like fundraisers and galas. One thing is for sure – food and fun are abundant at Q Center for all to enjoy. From our 95 acres of recreational fun to exploring local sites and indulging in gourmet cuisine, we aim to make every guest experience beyond expectations. Q Center isn’t just for business meetings and conferences – our multi-talented team and event space makes us one of the Midwest’s premier special event venues!

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law.

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