EXECUTIVE CHEF, SR

Salary $105000

We are offering $10,000 in a new hire funds package

 

A family of companies and experiences

As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today!

great people. great services. great results.

Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar.

 

POSITION IS BASED IN FRESNO, CA - Relocation is offered -

Centrally located in California and nestled between awe-inspiring national parks, we are at the heart of the state’s farm-to-table food scene. Inspired by the cultural diversity of our residents and the abundance of local agriculture, we are dedicated to providing exceptional seasonal dining experiences. Our goal is to showcase the region’s finest offerings through healthy, scratch-made dishes prepared with fresh, locally sourced ingredients. Our diverse dining venues including a bistro, coffee shop, market, five traditional dining rooms and a fine dining venue feature a balanced mix of gourmet cuisine and classic comfort foods allowing for creativity and exciting ways to nourish the residents.

 

Job Summary:

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 show 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, the safe handling of food by 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 regulation, team member productivity and performance, cost controls and overall profitability.
• Develops and directs menu creation based on product availability, seasonal ingredients, and customer preferences; designs decorative food displays and ensures consistent product presentation.
• Sources fresh produce and meat, monitors quality, and inspects food for consistency in seasonings, portion size, and appearance.
• Prepares and cooks a variety of foods for regular service or special events and demonstrates new cooking techniques and equipment to staff.
• Supervises and coordinates food preparation activities, provides guidance and performance feedback, and trains staff on cooking techniques and safety procedures.
• Ensures adherence to health, safety, and sanitation standards at federal, state, local, and company levels; communicates and enforces safety procedures; maintains standards for purchasing, receiving, and food storage.

 

Business & Financial Acumen:

• Develop and implement business strategies aligned with the client’s mission and values.
• Manage department expenses, including food costs, supplies, uniforms, and equipment.
• Establish guidelines for purchasing and receiving, and oversee financial controls.
• Analyze financial and operational data to adjust business plans, labor, and operating costs.
• Develo