EXECUTIVE CHEF

Our Client has an exciting opportunity for an Executive Chef! San Diego / Orange County Summary Monday - Friday role Will travel throughout the region to serve as a relief chef Execute food production with various cuisines Minimum Requirements Graduate of an accredited Culinary institution or otherwise Accredited / Certified Executive Chef Certified Execuitve Chef Experience in operating a successful corporate dining facility or restaurant ServSafe certified Reasonable tenure expected Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the Company operated facility to ensure client and guest satisfaction.

The Executive Chef will ensure Company best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by the Company.

The general responsibilities of the position are listed below, but the Company may identify additional responsibilities of the position.

These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure : Kitchen organization and cleanliness provide a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are compliant with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Oversees food safety processes in accordance with State, Local, client, and Company standards and ensures 100% compliance at all locations.

Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times.

Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special / catered events.

Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by the Company Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with Company standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies / availability, food / equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All Company procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are compliant with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence / L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in food, labor, and operating costs Support GM in keeping accurate financial records in food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs.

Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods EOE - Equal Opportunity Employer Employment Type : Full Time Salary : $83,000 - $90,000 Annual Bonus / Commission : No