As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.
We are seeking a top-notch market leading Executive Chef to lead this exclusive executive corporate dining account. NOTE - This is an exciting NEW OPENING opportunity and we can't wait to build a winning team. As chief culinarian, you're responsible for ideating and executing a truly exceptional dining experience for our corporate client. We're seeking passion, creativity, and culinary excellence - an Executive Chef who "wows". An Executive Chef who's unshakably committed to leading a diligent, committed team that delivers delightful, inspired culinary offerings.
Key Executive Chef responsibilities include:
- Menu oversight and ownership - planning and execution in collaboration with client and your culinary team
- Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
- Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
- Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
- Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
- Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
- Follows facility, department, and Company safety policies and procedures to include occurrence reporting
- Participates and attends departmental meetings, staff development, and professional programs, as appropriate
Preferred Qualifications:
- A.S. or equivalent experience
- Minimum of three to five years of progressive culinary/kitchen management experience, preferably to include experience leading a corporate dining account
- Fine dining, a la carte experience strongly preferred
- Institutional and batch cooking experiences
- Hands-on chef experience a must - demonstrated success with leading, motivating, and developing an engaged and high-functioning team
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Business systems acumen (MS Office, reporting, analysis)
- ServSafe certified - highly desirable
