FLIK - EXECUTIVE CHEF

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

Executive Chef

Supervises activities of and directs training of chefs, cooks, and
other kitchen workers engaged in preparing and cooking foods to
ensure an efficient and profitable food service by performing the
following duties personally or through subordinate supervisors.


Recipe to Succeed:


Observes workers engaged in preparing, portioning, and
garnishing foods to ensure that methods of cooking and
garnishing and sizes of portions are as prescribed
Plans or participates in planning menus and utilization of
food surpluses and leftovers, taking into account probable
number of guests, marketing conditions, popularity of various
dishes, and recency of menu
Estimates food consumption and purchases or requisitions
foodstuffs and kitchen supplies
Reviews menus, analyzes recipes, determines food, labor, and
overhead costs, and assigns prices to menu items
Directs food apportionment policy to control costs
Supervises cooking and other kitchen personnel and coordinates
their assignments to ensure economical and timely food
production
Observes methods of food preparation and cooking, sizes of
portions, and garnishing of foods to ensure food is prepared
in prescribed manner
Tests cooked foods by tasting and smelling them
Devises special dishes and develops recipes
Familiarizes newly hired Chefs and Cooks with practices of
kitchen and oversees training
Establishes and enforces nutrition, sanitation, safety and
merchandising standards
Assures compliance with all sanitation, ServSafe and safety
requirements
Resolves customer concerns
Responsible for ensuring proper presentation, portion control,
and maintenance of proper serving temperatures – follows HACCP
standards
Maintains sanitation and orderliness of all equipment,
supplies and utensils within work area
Handles foods items appropriately during preparation
Ensures proper food preparation by utilizing approved recipes
and in following prescribed production standards
Keeps display equipment clean and free of debris during meal
service as assigned
Cleans equipment, as assigned and in a timely fashion
Cleans workstation thoroughly before leaving the area for
other assignments
Represents company in a courteous, efficient, and friendly
manner is all customer and employee interactions
Interacts with customers in a manner to ensure customer
satisfaction
Ensures corporate and OSHA safety standards are followed
Completes shift work, as assigned, in a timely and thorough
manner in accordance with department standards
Follows and observes all company policies and procedures
Maintains professional appearance at all times, clean and well
groomed in accordance with company standards

Necessary Ingredients:


Bachelor's degree (B. A.) from four-year college or
university; or one to two years related experience and/or
training; or equivalent combination of education and experience

Three (3) to five (5) years of culinary management experience
in contract foodservice, fine dining setting, or restaurant
with inventory and purchasing knowledge and control
Ability to write routine reports and correspondence. Ability
to speak effectively before groups of customers or employees
of organization
Ability to calculate figures and amounts such as discounts,
interest, commissions, proportions, percentages, area,
circumference, and volume
Ability to solve practical problems and deal with a variety of
concrete variables in situations where only limited
standardization exists
Must possess food handler's permit
Good knowledge of food and catering trends with a focus on
quality, production, sanitation, food cost controls, and
presentation
Knowledge of P&L accountability and contract-managed service
experience is desirable
ServSafe® certified is a plus
Must be able to pass criminal background and drug test

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, The Americas Division 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
Executive Chef