Executive Chef - Corporate Dining (Chicago, IL)

Executive Chef - Corporate Dining (Chicago, IL)

Salary: $90K/Yr.-$100K/Yr. Other Forms of Compensation: Benefits. Bonus Eligible

Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards - Best Places to Work, This is R/A!

Job Summary

Working as the Executive Chef of a high-end corporate account in downtown Chicago, you will be responsible for the success of the culinary services. The Executive Chef will work both onsite, direct with the client and front of the house team, as well as at the commissary kitchen, providing breakfast, lunch and snack daily, Monday through Friday.

Key Responsibilities:

• Operational excellence
• Builds outstanding relationships with the clients
• 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
• Plans menus according to established guidelines
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.
• Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and complete schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed
• Makes all decisions regarding utilization of leftover food products, staying within the Company guidelines for such products
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures, including occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

• 5 years of progressive culinary/kitchen management experience in a high-volume setting
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience is 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, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified required

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.