EXECUTIVE CHEF

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of high‑quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food, and labor costs are met and by safeguarding food through following safety & sanitation protocols. Leading Culinary Operation Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability. Determine how food should be presented and create decorative displays. Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients. Seek out sources for fresh food; monitor all produce and meat for freshness. Maintain product consistency by inspecting seasonings, portions, and appearance of food. Research customer preferences and develop a menu that incorporates local foods and flavors. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervise and coordinate activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring safety processes and procedures. Monitor the quality of raw and cooked food products to ensure that standards are met. Follow and enforce food safety and sanitation guidelines. Maintain purchasing, receiving and food storage standards. Business & Financial Acumen Participate in the development and implementation of business strategies for the community aligned with the client’s overall mission, vision and values. Manage department controllable expenses including food cost, supplies, uniforms and equipment. Develop and implement guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet or exceed management objectives. Identify major revenue and expense opportunities and possible problems. Control food cost, labor, and other expenses; monitor actual versus budgeted expenses. Oversee food inventory, purchasing, control, and disbursement of all food supplies. Schedule staff based upon forecasted volumes. Ensuring Exceptional Customer Service Create 100% resident satisfaction by providing team members with the training and resources they need to maximize engagement and deliver best‑in‑class service. Maintain a professional attitude and appearance while engaging with residents and community staff. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provide and support service behaviors that are above and beyond for customer satisfaction and retention. Empower employees to provide excellent customer service; establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Ensure employees provide genuine hospitality and teamwork on an ongoing basis. Use teamwork to support guests and employees. Seek opportunities to improve the customer experience by soliciting resident feedback and developing strategies to improve the department. Review resident satisfaction results and other data to identify areas of improvement. Respond to and handle guest problems and complaints. Team Building and Management Regularly lead team member meetings. Establish goals including performance goals, budget goals, and team goals. Solicit employee feedback, utilize an open‑door policy, and review employee satisfaction results to identify and address employee problems or concerns. Develop and implement strategies and practices that support team member engagement. Ensure employees are treated fairly and equitably. Provide team members with the training needed to understand expectations and perform job responsibilities. Provide team members with the necessary tools to perform their duties and responsibilities. Communicate performance expectations and provide ongoing feedback. Provide coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications A.S. or equivalent experience. Minimum 5 years of progressive culinary/kitchen management experience, depending on degree or training. High volume, complex food service operations experience—highly desirable. Institutional and batch cooking experience. Hands‑on chefs 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, PowerPoint), Outlook, e‑mail, and the Internet. Must be willing to participate in client satisfaction programs and activities. ServSafe certified—highly desirable. Medical, Vision, Life Insurance/ AD, Disability Insurance, Retirement Plan, Flexible Time Off, Holiday Time Off (varies by site/state), Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Employee Assistance Program, Flexible Spending Accounts (FSAs). 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. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. #J-18808-Ljbffr