EXECUTIVE CHEF

This position is responsible for the successful culinary operation in a Higher Education account under the direction of the Director of Dining Services.  Serves as the department head for culinary operations with duties that include the food production of students/faculty meals, guest/employee retail operations and catering functions.  Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.  Specific responsibilities and duties also include: menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, counseling, coaching and developing.  Ensures that all kitchens provide nutritious, safe eye-appealing and properly flavored foods; that menus, production methods portions and service meet federal state and districts standards. Maintains a safe and sanitary work environment for all employees.Recipe to Succeed: Strong supervisory, leadership, hands-on management and coaching skills Good communication skills both written and verbal Ability to communicate on various levels to include management, departmental, customer and associate levels Strong financial, budgetary, and food control practices Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis Ability to multi-task as well as stay on task and concentrate with constant interruptions Knowledge of diet principles and safe and sanitary food handling principles Exhibit courtesy, tact and reasonable speed in performance of duties Necessary Ingredients:  Culinary Degree preferred or equivalent years of experience and seven (7) years of culinary experience Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events, from a culinary perspective Batch cooking or high volume cooking experience preferred Experience with food production for large catering or banquet functions Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation ServSafe® Certified  Great People. Great Service. Great Results. At Compass Group, The Americas Division, our superior balance of efficiency and quality attract the highest caliber level of service our clients deserve. We retain the finest workers with a highly competitive compensation and comprehensive benefits plan. If you’re looking for a career where you set the standard for personal advancement, then Compass Group, The Americas Division is for you! Working together, we will continue to experience success as the industry’s best.  Achieving leadership in the foodservice industry Compass Group, The Americas Division is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V We provide catering for special events such as the US Open, Ryder Cup and the Academy Awards.