Senior Executive Chef

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

JOB SUMMARY

The senior executive chef is part of the management team as the top culinary leader in an account above $10M in managed volume annually. This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. The executive chef 1 is the owner of the culinary cost controls and P&L accountability. This role is also responsible for staffing and developing the culinary hourly team and culinarians. This individual oversees the kitchen operations to ensure that customers, clients, and guests receive an exceptional culinary experience, and that all food is served in accordance with Parkhurst standards. The executive chef 1 oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control. This position ensures that the kitchen operation operates in a smooth and efficient manner. Performs related duties as assigned.

ESSENTIAL FUNCTIONS

Client, Customer and Guest Relations :

• Interacts with and develops relationships with client to provide personalized high quality culinary events. May provide culinary experiences for client on and off premise with high level client guests.
• Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions.
• Visits all dining areas to assess customer satisfaction levels; evaluate customer suggestions and implement changes in a timely manner and respond to requests.
• Develops cooperative and congenial relationships with key client personnel and other staff members.
• Responds to client, customer, and guest meal surveys; identifies areas for improvement, implements and monitors improvement plans.
• Models the Smile Plus hospitality imperatives.

Financial Results :

Qualifications :

Benefits :

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.