Culinary Operations Assistant

Job Description

Job Description

About Company:

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.

Position Summary

Quest Food Management Services is seeking a passionate, exceptionally talented, and motivated Corporate Executive Chef to lead our culinary team. This position is responsible for safeguarding our culinary standards, driving culinary innovation, and supporting best-in-class field operations. The Corporate Executive Chef will directly oversee regional chefs and culinary directors, and lead Quest's newly created Culinary CIRCLE, a dynamic collection of culinarians from across our portfolio. This role is key to positioning Quest as the premier foodservice provider in the Midwest. We are looking for someone who is unafraid of grandiose ideas and unbounded by industry norms, with a relentless drive to push the boundaries of culinary excellence.

Responsibilities

• Leadership and Management:

1. Lead, mentor, and develop the culinary team, including regional chefs and culinary directors.
2. Oversee and partner closely with the Culinary CIRCLE, ensuring effective collaboration and innovation in culinary practices.
3. Foster a culture of excellence, accountability, and continuous improvement within the culinary team.
4. Inspire the team with your passion for culinary arts and innovation, encouraging creative thinking and innovative ideas.

• Culinary Standards and Innovation:

1. Establish and safeguard Quest’s culinary standards across all locations.
2. Drive culinary innovation, stay abreast of industry trends, and incorporate new techniques and ingredients.
3. Develop and implement new recipes, menus, and food concepts that align with Quest’s mission and vision in collaboration with the Procurement and Ops Support Teams.
4. Challenge the status quo by exploring unconventional ideas and pushing the limits of what is possible in the culinary world.

• Field Operations Support:

1. Provide culinary support to field operations, ensuring high-quality food service delivery.
2. Conduct regular site visits to ensure compliance with culinary standards and operational excellence.
3. Collaborate with operations teams to address and resolve culinary challenges.

• Strategic Planning and Execution:
  
  1. Contribute to the development and execution of Quest’s strategic culinary initiatives.
  2. Assist in positioning Quest as the premier foodservice provider in the Midwest through innovative and high-quality culinary offerings.
  3. Support business development efforts by participating in presentations and leading tastings for potential clients.
     
• Budget and Resource Management:

1. Manage the culinary department budget.
2. Establish culinary best-practices for field operators ensuring cost-effective operations without compromising quality.

Corporate Executive Chef - Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Bachelor's degree in culinary arts, Hospitality Management, or a related field preferred.
• Minimum of 10 years of experience in a senior culinary leadership role, preferably within a large food service or hospitality organization.

Skills & Ability: 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.

• A visionary mindset with the courage to take risks and the resilience to see ideas through to fruition.
• Strong leadership and team management skills, with a servant-leader mentality
• Exceptional culinary skills with a passion for innovation and quality.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively with diverse teams and stakeholders.
• Strong organizational and time management abilities.
• Proficiency in Microsoft Office Suite and culinary management software.

Certification

• Certified Executive Chef (CEC) or equivalent certification preferred.
• ServSafe certification or equivalent food safety certification required.

Physical Demands: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

• Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus
• While performing the duties of this job, the team member is regularly required to talk and hear
• Possess the ability to fulfill any office activities normally expected in an office setting, to include, but not limited to: remaining seated for periods of time to perform computer-based work, participating in filing activity, lifting and carrying office supplies (paper reams, mail, etc.)
• Frequently required to stand, walk, sit, use hands to feel, and reach with hand and arms
• Occasionally lift and/or move up to 20-25 pounds
• Exposure to odors, noise, heat, steam, in/out walk-in freezer, cleaning chemicals and detergent
• Fine hand manipulation (keyboarding and knife skills)

Work Environment: The work environment characteristics described here are representative of those team member encounters while performing the essential functions of this job.

• Ability to travel frequently up to 50% to various locations as required.
• Flexible work schedule to accommodate business needs, including some evenings and weekends.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The team member must provide medical evidence for reasonable accommodation