Traveling Executive Chef - Northeast Region (NYC, NJ)

Traveling Executive Chef

Candidate must live in the tri-state area (NY, NJ, CT with access to NYC).

Thompson Hospitality is a prominent food service and facilities management company in the United States. It has a history of establishing joint ventures to expand its reach and expertise across various industries. Working as the Traveling Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial culinary professional.

Responsibilities

Plans regular and modified cultural menus according to established guidelines
Ensures the Thompson Hospitality diversity program is being performed within all operations
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets. 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
Provide support to new contract openings, and conduct associate orientation training
Create monthly menus for cultural celebrations example, Black History Month, Asian Heritage Month and Hispanic Heritage Month Conduct guest Chef Tables at client accounts Responsible for conducting monthly cooking classes Responsible for visiting an account and monitoring safety and sanitation standards Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Qualifications

• B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience 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; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• ServSafe certified - highly desirable

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement

• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school