Executive Chef

Requirements

• Cascades the vision of Quest Food Management Services
• Demonstrates commitment to Quest vision, values and missions
• Manage staff to include selection, work allocation, training, coaching and mentoring, problem resolution, performance evaluation and feedback, and corrective action
• Measure customer satisfaction levels and resolve any service issues immediately
• Handle all BOH financials and provide input with budget development and forecasting
• Manage BOH head count and labor dollars
• Manage food cost controls and control expenditures for the account
• Plan and create all menus
• Cost out recipes for all locations
• Purchase and manage all inventory including paper, supplies and chemicals
• Roll out new culinary programs in conjunction with marketing and culinary strategies on a monthly basis
• Anticipate trends and roll out new concepts and ideas
• Stay abreast and current with product mix and rotate new items to keep grab and go operations fresh
• Oversee all safety and food safety for the account
• Act as a liaison with the client
• Oversee equipment maintenance and work with client on preventive maintenance policies
• Follow HACCP guidelines to ensure safe food practices
• Follow all Quest policies and food safety guidelines

Benefits

• Competitive compensation
• Benefits
• Recognition and celebration of collective values
• Support for professional growth through training and development