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Executive Chef

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our "Quest Ready" culture, built on integrity, responsiveness, accountability, respect, and excellence. Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

The Executive Chef will lead the culinary operations within a retail trade environment, ensuring the highest standards of food quality, safety, and presentation. This role is pivotal in designing innovative menus that align with customer preferences and market trends while maintaining cost efficiency. The Executive Chef will oversee kitchen staff, manage inventory, and coordinate with suppliers to guarantee the availability of fresh and high-quality ingredients. Additionally, this position requires collaboration with retail management to enhance the overall customer experience through exceptional culinary offerings. Ultimately, the Executive Chef will drive culinary excellence that supports the brand's reputation and business growth across multiple retail locations.

Minimum Qualifications:

• Proven experience as an Executive Chef or Head Chef in a high-volume retail or food service environment.
• Culinary degree or equivalent professional certification from an accredited institution.
• Strong knowledge of food safety standards and kitchen management practices.
• Demonstrated ability to lead and develop a diverse culinary team.
• Excellent organizational and communication skills.

Preferred Qualifications:

• Experience working within retail trade or multi-unit food service operations.
• Certification in food safety management (e.g., ServSafe Manager Certification).
• Proficiency in inventory management and cost control software.
• Background in menu engineering and nutritional analysis.
• Experience with vendor negotiations and supply chain management.

Responsibilities:

• Develop and implement creative and seasonal menus that meet customer expectations and business goals.
• Supervise, train, and mentor kitchen staff to maintain high performance and adherence to food safety standards.
• Manage kitchen operations including inventory control, ordering supplies, and maintaining cost controls to maximize profitability.
• Ensure compliance with all health, safety, and sanitation regulations within the kitchen and food preparation areas.
• Collaborate with retail management and marketing teams to align culinary offerings with promotional activities and customer feedback.

Skills:

The Executive Chef will utilize culinary expertise daily to create menus that balance creativity with operational feasibility. Leadership skills are essential for managing and motivating kitchen staff, ensuring a productive and positive work environment. Strong organizational skills support efficient inventory management and cost control, directly impacting profitability. Communication skills facilitate collaboration with retail management and suppliers to align culinary operations with business objectives. Additionally, knowledge of food safety and sanitation is applied rigorously to maintain compliance and protect customer health.