Interim Executive Chef

Position Summary

Responsible for managing all culinary functions for a school dining account, which include the overall operation and maintenance of kitchen and storage facilities. Accountable for the cleanliness and sanitation of the Back of the House (BOH). Additionally, this position leads a team of associates and manages the preparation, portioning, service and sanitation of the BOH.

Essential Duties and Responsibilities

• Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced.
• Demonstrates commitment to Quest vision, values and missions through actions on a daily basis.
• 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.

Job Requirements/Specifications

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

Required:

• Bachelor’s degree or equivalent work experience
• Minimum three years of culinary and management experience · Strong management and client relations skills
• Solid knowledge of financials
• Proficient in MS Office
• Responsible for meeting and maintaining state and local certification requirements (Food Service Manager)

Essential Qualifications: 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.

• Proven skill to execute hands-on culinary preparation and presentation
• Demonstrated ability to empower and strengthen the team, delegate authority
• Demonstrated ability to consistently communicate a clear understanding of internal and external customer expectations and adapt as appropriate to exceed their needs
• Proven skill to anticipates the needs of coworkers and proactively assist them to meet a common goal
• Demonstrated ability to understand and determine priorities, effectively manage time and develop work plans in order to accomplish tasks and/or projects

Language Skills

• Ability to read, write and speak English

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 members encounter while performing the essential functions of this job.

• Kitchen environment
• Noise level is low to moderate