EXECUTIVE CHEF - SAN LUIS OBISPO, CA

A Fresh Approach To Great Results.

Compass Group, The Americas Division is the nation's largest contract
foodservice and hospitality provider, with over 152,000 associates
throughout the United States, Latin America, and Canada and revenues
of $6 billion. Our vision for success is a powerful one – to continue
to rise above the competition in every aspect of our business – from
leading-edge technology, to purchasing, to foodservice, to catering
and vending. That kind of commitment commands only the best, and it's
our great people providing great service that generates our great
results. In turn, it's important to us that our talented employees be
given the proper resources to achieve their fullest potential. Play a
key role in our future success:



Job Description

Responsible for the successful culinary operation in an acute care
hospital under the direction of the Director. Serves as the
department head for culinary operations with duties that include the
food production of patient/resident meals, guest/employee retail
operations, doctor's dining (where applicable) and catering functions.
Adheres to HACCP guidelines to ensure efficient, safe and sanitary
food production, preparation and presentation. Duties also include
menu development, inventory, ordering/purchasing, food cost controls,
training, sanitation, and personnel management to include hiring,
firing, counseling, coaching and developing.



Recipe to Succeed:



Strong supervisory, leadership, hands-on management and
coaching skills
Good communication skills both written and verbal
Ability to communicate on various levels to include
management, departmental, customer and associate levels
Strong financial, budgetary, and food control practices
Proficient computer skills to include; various computer
programs, Microsoft Office programs, e-mail and the Internet
Ability to perform various motor skills such as; lifting,
reaching, bending, twisting, pushing, pulling, squatting,
grasping and arm-hand coordination on a continuous basis
Ability to multi-task as well as stay on task and concentrate
with constant interruptions
Knowledge of diet principles and safe and sanitary food
handling principles

Necessary Ingredients:



B.S. Degree in Food Services Technology/Management/or related
field; or A.O.S. Degree in Culinary Arts or culinary
certificate and seven (7) years of culinary experience
preferred
Minimum of three (3) to five (5) years of progressive
culinary/kitchen management experience, depending upon formal
degree or training
Extensive catering experience
High volume, complex foodservice operations experience highly
desirable
Comprehensive knowledge of food and catering trends with a
focus on quality, production, sanitation, food cost controls,
and presentation
ServSafe® Certified

Great People. Great Service. Great Results.
At Compass Group, The Americas Division, our superior balance of
efficiency and quality attract the highest caliber level of service
our clients deserve. We retain the finest workers with a highly
competitive compensation and comprehensive benefits plan. If you're
looking for a career where you set the standard for personal
advancement, then Compass Group, The Americas Division is for you!
Working together, we will continue to experience success as the
industry's best.



Achieving leadership in the foodservice industry

Compass Group NAD is a diversity growth-oriented organization. Our
goal is to improve the quality of work life by using fair and
consistent treatment and providing equal growth opportunities for ALL
associates. EOE & AA Employer M/F/D/V
REQUIREMENTS
Culinary School Graduate