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Executive Chef (Req

Company: Elior North America
Location: Chattanooga
Posted on: December 4, 2019

Job Description:

Elior North America Position Executive Chef (Req #: *******) Department Food Service Management Shift Salaried Minimum_Education High School/Secondary School Diploma or GED Openings 1 EEO_Code 1.2. First/Mid Level Officials & Managers Date_Posted October 25, 2019 Location: 1 Fountain Square, Corporate Chefs Chattanooga, TN, 37402, US End_Date March 31, 2020 Compensation Not disclosed Job_Code EXCHEF Job_Link **Position Summary:** This position has responsibility for supervising production, culinary standards, sanitation and training for the contracted client's retail/catering food service team. Key_Accountabilities * Plan, organize and supervise daily culinary operation of retail and catering services. * Plan menus based on such factors as market trends, customer preferences and nutritional considerations * design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. * Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints * participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Direct and coordinate the work of production and dish room staff. * Maintain proper production, safety and sanitation standards. * Direct and participate in the daily preparation of standard and gourmet food items. * Evaluate the quality of raw food and ensure the quality of the finished products. * Plan, develop and supervise a culinary team using a comprehensive menu management program. * Ensure overall consistency and high quality across the various operations. * Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. * Inspection of assigned units to observe quality of food preparation and service * food appearance * and cleanliness and sanitation of production and service areas, equipment and employee appearance. * Plan, develop and implement culinary production for special events, monotony breakers, and catered functions. * Supervise and participate in the preparation and display of menu items for special functions. * Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. * Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. * Handle corrective action process with human resources and make salary recommendations. * Control revenue and expenses to ensure financial goals. * Ensure the highest level of customer service. * Respond to inquiries and concerns from faculty, staff, and students. * Maintain university policies and procedures. * Other duties as assigned. * Minimum_Requirements o Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. o Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. o Must have 3- 5 years of culinary management experience. o Strong leadership, oral and written communication skills are required. o A proven track record of successfully controlling costs and managing annual budgets. o Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary. o Ability to effectively supervise and train a diverse work staff. * Working_Conditions o Must be able to remain standing for most of working hours. o Must be able to lift at least 35 pounds. o Must be able to perform respective tasks. o Must be able to work flexible hours and days. o May be exposed to hot, humid work areas. o May be exposed to sharp instruments and power driven equipment. o May be exposed to caustic chemicals. * **Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer**

Keywords: Elior North America, Chattanooga , Executive Chef (Req, Hospitality & Tourism , Chattanooga, Tennessee

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