Executive Chef

Job Summary

The Executive Chef (EC) is a multi-unit culinary leader who, in partnership with the General Manager (GM) and/or Assistant GM, takes full ownership and responsibility for the overall success of multi-unit café operations to ensure the successful delivery of the continuously evolving, dynamic and innovative Food Program.

The EC works closely with cross functional support teams including: Regional Executive Chef, Food and Workplace Safety, Finance, Vendor Relations, Human Resources, Learning & Development, IT, Sustainability, Nutrition, Equipment Maintenance and Repair, Marketing, Communication, and Engagement. This Chef is an ambassador of and collaborates to represent the Food Program.

Job Objectives

This position, in partnership with the General Manager, leads the café teams to deliver operational and administrative excellence, including but not limited to:

• Delivery of delicious high-quality meals
• Delivery of engaging hospitable guest experiences
• Foster talent development and training
• Drive workplace and food safety management
• Financial management to deliver budgetary expectations in food, labor and other expenses
• Drive diverse and inclusive associate engagement
• Display comprehensive leadership
• Participation and support in all Compass Group, Restaurant Associates, and client initiatives and programs including menu planning, recipe development, and usage

Job Description

Culture of Excellence and Leadership

• Act as a role model within the R/A community
• Personally commit to deliver high-quality work in a timely manner to meet all deadlines
• Inspire and mentor culinary teams to deliver well run operations that consistently serve delicious food in a hospitable and outgoing environment and in a timely manner
• Be a catalyst, with the ability to effect positive change using strategies and processes improvement for necessary change management opportunities across the business
• Hold individual and café teams accountable to deliver accurate and high-quality work in a timely manner
• Use preferred development and mentoring techniques to gain the necessary team commitment and support
• Promptly communicate honestly and accurately with all stakeholders
• Recognize and reward individuals and/or teams based on merits

Development of Culinary Talent though Training, Diversity, and Inclusion

• Encourage, support, and take a leading role in culinary associate development processes including: setting personalized L&D targets, conduct performance reviews, provide coaching, and performance improvement plans
• Drive and coordinate associate participation in job related L&D training
• Cultivate an inclusive culture and grow a diverse team that inspires, empowers, and engages everyone
• Guide the delivery of a strong onboarding process and support HR in the interview process

Team Performance Management through Planning and Execution

• Direct teams to meet and exceed all Core Performance Expectations (CPEs) and deliver expected value of the food program
• Drive compliance to all client and Compass Group programs, procedures, systems, principles, and philosophies
• Ensure timely creation of balanced cycle menus that are in harmony across multiple cafés and those meet the cultural and dietary needs and expectations set forth by the client
• Take ownership of café(s) measured pre- & post-food production and processes
• Ensure cafés use and follow recipes to deliver high-quality and delicious meals
• Monitor café teams to perform daily TASTE procedures protocols as outlined
• Ensure all food served is appropriately described and calls out allergies and sensitivities
• Lead teams to demonstrate efficiency and accuracy in Mobius and Webrition
• Insures ‘Daily Tens’ meeting is presented effectively and engaging

Collaboration and Support

• Work effectively and interdependently, understanding the need to communicate and collaborate
• Coordinate work efforts with other teams, employees, and departments
• Work closely with the NEC and RECs to support the development and implementation of new concepts, programs, recipe development efforts, and standard operating procedures
• Provide catering, café, and new builds/renovation support as needed
• Report and collaborate with equipment repair and maintenance

Financial Management

• Ensure teams work within budget while maintaining program standards
• Manages and monitors labor, food, and operation costs within set budget/forecast targets
• Maximize use of all Compass Group and client tools and systems to reach optimal performance
• Lead café teams to place proper orders and source the best local and seasonal foods by following established purchasing guidelines
• Create work efficiencies including leveraging GPAK integration to maximize cost saving
• Contribute to quarterly equipment replacement needs (CAPEX)

Workplace and Food Safety

• Ensure workplace safety standards are consistently met and all related procedures and steps are followed.
• Closely collaborate with Workplace Safety Manager on program adherence, training, and enhancements
• Ensure food safety standards are consistently met and all related procedures are followed, including error free allergen management
• Closely collaborate with Food Safety Manager on program adherence, training, and enhancements
• Report injury, accident, and/or foodborne illness incident accurately and in a timely manner, following established crisis escalation process

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Degree from an accredited culinary institution preferred, or equivalent work experience
• Minimum of 4 years’ culinary supervisory experience in a similar high-volume, quality food service establishment
• Highly developed culinary skills with comfort in traditional, modern, and multi-ethnic cuisines
• Ability to create new, innovating, and exciting dishes within guidelines of the food program
• Proven track record in leadership, including coaching and teaching skills with individuals and teams
• Ability to proactively solve problems and work independently and/or in teams effectively and efficiently with limited supervision
• Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
• Ability to effectively communicate, motivate, and interact with all levels within the organization
• Proficient in computer and technical skills, working knowledge of Google Suite programs
• Ability to maintain confidentiality

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl
• Specific vision abilities required
• Ability to read, regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds
• Push and pull carts weighing up to 100 pounds
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus