EXECUTIVE CHEF - Forth Worth, TX

Executive Chef

Think Fresh! Lead with Excellence!

An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.

Job Summary

Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following :

Key Responsibilities :

• Manages cost controls and controls expenditures for the account
• Plans and creates all menus
• Purchases and manages inventory
• Rolls out new culinary programs in conjunction with marketing and culinary team

Preferred Qualifications :

Culinary degree preferred

Three to five years of culinary management experience

High volume production and catering experience is essential

Previous experience managing cost controls

Desire to learn and grow with a top notch foodservice company

Leading Culinary Operation :

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.

Business & Financial Acumen :

Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies.

Manages department controllable expenses including food cost, supplies, uniforms, and equipment.

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.

Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet / exceed management / budget objectives.

Identify major revenue and expense opportunities and possible problems.

Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.

Oversees the food inventory, purchasing, control, and disbursement of all food supplies.

Schedules staff based upon forecasted volumes.

Ensuring Exceptional Customer Service :

Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.

Professional attitude and appearance while engaging with residents and community staff.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.

Uses teamwork to support guests and employees.

Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.

Reviews resident satisfaction results and other data to identify areas of improvement.

Responds to and handles guest problems and complaints.

Team Building and Management :

Regularly lead team member meetings

Establishes goals including performance goals, budget goals, team goals, etc.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Develops and implements strategies and practices which support team member engagement.

Ensures employees are treated fairly and equitably.

Provides team members with the training needed to understand expectations and perform job responsibilities.

Provides team members with the necessary tools to perform their duties and responsibilities.

Communicates performance expectations and provides team members with on-going feedback.

Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.

Preferred Qualifications :

A.S. or equivalent experience

Minimum 5 years of progressive culinary / kitchen management experience, depending upon formal degree or training.

Extensive catering experience a plus

High volume, complex foodservice operations experience - highly desirable

Institutional and batch cooking experiences

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

Must be willing to participate in client satisfaction programs / activities.

ServSafe certified - highly desirable.

Associate Benefits :

Medical

Dental

Vision

Life Insurance / AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site / state)

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Compass Group is an equal opportunity employer. At Compass, we