Executive Chef - Wingate, United States - WT Harris

Description

Job Description

Job DescriptionJob Title:
Executive Chef

Working Title:
Campus Executive Chef


Department:
Culinary/Chartwells Dining Services


Direct Report:
Dining Director


Summary:
This position is responsible for ensuring the success of culinary operation in all food service
facilities and catering operations. This position will directly report to the Resident District
Manager. Adheres to all HACCP guidelines by ensuring safe and sanitary food. Ensures that all
culinary operations provide nutritious, safe eye-appealing and properly seasoned food. Use
standardized menus, production methods, portions control and service levels which meet
company expectations. Maintains a safe work environment for all employees.


Supervisory Responsibilities:

Specific responsibilities and duties include:
menu development, inventory, ordering/purchasing,
food cost controls, training, sanitation, and personnel management to include hiring, counseling,
coaching and developing.


Education and Experience:
 Culinary Degree preferred or equivalent years of experience as well as seven (7) years of
culinary experience.
 Have a minimum of three (3) to five (5) years of progressive culinary/kitchen
management experience, depending upon formal degree or training.
 Must be ACF Chef certified and in good standing.
 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

Essential Duties and Responsibilities:
Include the following. Other duties may be assigned.
 Monitors the performance of campus food service through verification and analysis of
client/customer satisfaction systems and client/customer feedback. This may include
recommends or initiates corrective actions.
 Maintains food and service quality standards by conduction ongoing evaluations and
investigating customer comments and concerns.
 Creates a proactive human resource function to ensure associate motivation, training and
development, wage/benefit administration and compliance with established labor
regulations.
 Oversees in the preparation and service of food items in adherence with company
standards for preparation, presentation, service, safety, and sanitation (meeting HACCP
and OSHA guidelines).

 Trains associates in methods of performing duties and assigns and coordinates work of
associates to promote efficiency of food service operations and excellence
client/customer service.
 Determines work procedures, preparing work schedules, and expediting work flow.
 Utilizes systems in the completion of required daily/weekly/monthly reports such as
inventory, production records, time keeping, etc.
 Ordering food and other necessary items from the approved sources.
 Supervises the overall sanitation and safety of culinary staff in accordance with both
company standards and government regulations.
 Develop sanitation schedules and ensures that culinary staff adhere to the schedule for
cleaning of service area and equipment.
 Expedite pre-service meetings.
 Expedite regularly scheduled CULINARY training sessions or production meetings.
 Issues written and oral instructions.
 Perform hiring, training and evaluation of employees. When necessary provides
discipline, documentation and discharge (with approvals) of associates.
 Recommends and maintains applicable preventative maintenance programs to protect
the physical assets of the unit.
 Manages the maintenance of a security function which protects both the assets of the
unit and the personal safety of associates and client/customers.
 Implements and maintains effective two way communication systems which reach all
associates.
 Develops new programs which result in an increased level of client/customer satisfaction
and operational excellence.
 Manages in compliance with established company policies and procedures.
 Manages in compliance with local, state and federal laws and regulations.
 Ability to perform job safely, and promote a culture of safety.

Food Safety/Sanitation
 Responsible for ensuring proper presentation, portion control, and maintenance of proper
serving temperatures – follows HACCP standards
 Maintains sanitation and orderliness of all equipment, supplies and utensils within work
area
 Maintains proper documentation and file appropriately.
 Maintains clean equipment, as assigned and in a timely fashion.
 Maintains clean work area thoroughly before leaving the area for other assignments.

Client/Customer Service
 Interacts with clients/customers to ensure they receive great customer service by
responding to special requests
 Manages food and beverages service quickly and efficiently in a courteous friendly
demeanor.
 Demonstrates a complete understanding of foods served and explains same to
clients/customers accurately
 Consistently exhibits the ability to keep up with service levels and does so calmly,
accurately and efficiently.
 Checks to ensure all foods are displayed attractively per CHE standards
Physical Safety
 Ensures corporate and OSHA safety standards are followed
 Follows principles of safety in handling food and equipment and proper use PPE
 Maintains safety communications by use of central safety board.
 Proper training of JSA's.

 Maintains company culture by the "Golden Rule".
Corporate Standards
 Completes shift work, as assigned, in a timely and thorough manner in accordance with
catering standards
 Places accurate orders, in a timely manner when supplies are low.
 Follows and observes all company policies and procedures
 Follows company standards for attendance and punctuality
 Maintains professional appearance at all times, clean and well groomed in accordance
with company standards
 Develops a positive working relationship with fellow supervisors and customers and
avoids conflict
 Conducts / Attends C.H.A.T. and all other training sessions
 Assist other functions as needed

Qualifications:
To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative of the knowledge,
skill, and/or ability required. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.


Language Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance
instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability
to speak effectively before groups of client/customers or associates.


Mathematical Skills:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions,
percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and
geometry.


Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where
only limited standardization exists. Ability to interpret a variety of instructions furnished in written,
oral, diagram, or schedule form.

Physical Demands:
The physical demands described here are representative of those that must
be met by an associate to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential
functions.
While performing the duties of this job, the associate is regularly required to stand; walk; use
hands to finger, handle, or feel; reach with hands arms; talk or hear; and taste or smell. The
employee frequently is required to sit. The employee must regularly lift and/move up to 25
pounds.

Work Environment
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to wet and/or humid
conditions and moving mechanical parts. The associate is occasionally exposed to fumes or
airborne particles, outside weather conditions, extreme cold, or extreme heat.
All employees are responsible for maintaining a hazard free environment for themselves and our
customers. All employees are required to wear personal protective equipment (goggles or
eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when
assisting in first aid.
Associate may be required to use certain mechanical, electric, sharp, heat producing, and other
potentially dangerous equipment while performing job responsibilities. Associate will be instructed
in the proper use, function and maintenance of all kitchen or catering related equipment.
The Compass Group promotes an environment free of discrimination and open to communication
between all Compass Associates. Compass has an Open-Door Policy. If you have any questions
direct them to your immediate supervisor. If you have a grievance, which cannot be satisfied by
your immediate supervisor, you may contact your District Manager, Regional Director, or the
Human Resources Department at HRHR