Executive Chef

Compass Group•Chicago, IL

3d•$90,000 - $115,000

About The Position

Executive Chef Position Title: Executive Chef Salary: 90,000-115,000 Other Forms of Compensation: Bonus Eligible 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 SummaryThe Executive Chef for Bon Appetit Management Company is responsible for the overall success of the food service operation adhering to the Client’s culture and guidelines, the Health Department’s regulations, and Bon Appétit’s standards and expectations of food quality, freshness and presentation. In this position the Executive Chef is responsible for overseeing the sanitation and safety of all kitchens, while ensuring that all kitchen employees produce delicious, eye-appealing and nutritious food, while meeting client financial budgetary goals. This position Solves problems professionally, rapidly and fairly as well as maintains and teaches a good work ethic, while supporting the District Manager, and developing a sense of teamwork and cooperation within the team. POSITION OBJECTIVES: In the performance of their respective tasks and duties all employees are expected to conform to the following: ● Perform quality work within deadlines with or without direct supervision. ● Interact professionally with other employees, customers and suppliers. ● Work effectively as a team contributor on all assignments. ● Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Requirements

A four-year degree in Culinary Arts is preferred but not required. In lieu of a 4-year degree, a 2-year degree in Culinary with an additional 5 years of professional experience as an Executive Chef.
5-7 minimum work experience as a professional chef in a high volume and quality service establishment.
General Hospitality knowledge and interest in sustainability and sustainable food practices
Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles.
Proficient with word processing and spread sheet applications.
Posses the ability to meet Bon Appétit unit specific uniform standards for this position.
Utilize all Personal Protective Equipment’s per Bon Appétit guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

Responsibilities

Meets all timelines for menus and ordering.
Teaches and adheres to Bon Appétit’s philosophy, culture and commitment to quality food and service.
Takes over the ownership of the kitchen.
Has a Passion for food.
Ensures all products and purchases meet Bon Appetit sustainability guidelines
Has knowledge of and enforces the Client/Bon Appétit contractual agreement.
Hires, trains, and supervises the daily conduct of the Sous Chef, Chef de Cuisine and Cafe Chefs
Ensures that proper uniform standard is followed by culinary Chef team, and all culinary personnel, as stated in the employee handbook and established account guidelines.
Develops and revises proper job descriptions for Chefs and Sous chefs.
Conducts Chef reviews, coaching sessions, and disciplinary actions in a professional and timely manner. Provides feedback and support to employees to further their development.
Ensures that all Hiring and Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training.
Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner in the Cafés and catering.
Ensures that all products and ingredients that are used are purchased following bon appétit purchasing standards and sustainability commitments.
Ensures that all foods, beverages, and garnishes are consistent with Bon Appetit Great Expectations Culinary standards
Works with management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests.
Meets and exceeds the expectations of the customer’s perceived value.
Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client
Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions
Responds to all comments and complaints within 24 hours and follows up with a written response to the District Manager, Chef de Cuisine and applicable Chefs
Interact with customers and resolves customer complaints in a friendly and service oriented manner
Communicates with the Client honestly, accurately and in a timely manner.
Prices all menu and catering items, specifying portion and prep quantities while adhering to food, and sustainability guidelines.
Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget.
Ensures that food cost meets budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures.
Ensures that invoices are coded and prices are updated weekly
Reviews catering portions and pricing quarterly, suggesting changes and monitoring waste from events
Creates weekly menus and special event catering menus, meeting special dietary requests, including low-fat, low-sodium, vegetarian and low calorie meals.
Supervises the proper garnishing and presentation of food.
Adheres to Bon Appétit’s standards of fresh and creative décor, as specified in Great Expectations
Oversees the overall appearance of the kitchen.
Continues to test and update menu ideas and concepts, staying abreast of new culinary trends.
Edits all weekly menus for proper spelling and descriptions.
Utilizes all web based informational systems, including web menu and catering menu.
Oversees all creation of menus, production, and ordering for special events
Assists Catering Management team and Develops specialty menus and events per clients needs, budget and unit guidelines
Plans and executes the culinary elements of all specialty events
Is on site for all special events and ensures that they meet all client expectations
Make sure all events meet Bon Appetit Great Expectations standards.
Participates and is involved in Catering Open House and Seasonal tastings of new menu items
Manages chefs to develop seasonal specials and offerings, reviews, tastes and approves all seasonal menu and Pastry items.
Works with Catering Management team to develop and implement sales programs on campus to solicit new business
Adheres to all Health Department, OSHA and ADA regulations.
Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.