Executive Chef — Lead Kitchen, Menus & Guest Experience

Unidine; Chicago (IL); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine is seeking an inspirational and organized Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show quality food through hands-on involvement. You will drive safety, sanitation, and compliance while guiding the onsite team to maximize resident satisfaction and financial performance.

You will oversee menu planning with seasonal ingredients, monitor food quality, control labor and food costs, and implement processes that foster teamwork and continuous

Qualifications

• A.S. or equivalent experience.
• Minimum 5 years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Hands-on chefs experience a must.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• ServSafe certified - highly desirable.

Responsibilities

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determines how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
• Seeks out sources for fresh food; monitors all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develops a menu which incorporates local foods and flavors.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Follows and enforces food safety and sanitation guidelines.
• Maintains purchasing, receiving and food storage standards.
• Schedules staff based upon forecasted volumes.

Skills

Culinary leadership

Team management

Food safety

ServSafe certified

Microsoft Office

Kitchen management

Education

A.S. or equivalent experience

Tools

MS Office

Job description

Unidine is seeking an inspirational and organized Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show quality food through hands-on involvement. You will drive safety, sanitation, and compliance while guiding the onsite team to maximize resident satisfaction and financial performance.

You will oversee menu planning with seasonal ingredients, monitor food quality, control labor and food costs, and implement processes that foster teamwork and continuous