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Elior North America Executive Chef (Req #: 4243827) in Sterling, Colorado

Company:

Elior North America

Position:

Executive Chef (Req #: 4243827)

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:

June 29, 2020

Location:

100 College Avenue, ENA - Higher Education - Aladdin

Sterling, CO, 80751, US

End date:

August 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:

  • Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

  • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

  • Must have 3- 5 years of culinary management experience.

  • Strong leadership, oral and written communication skills are required.

  • A proven track record of successfully controlling costs and managing annual budgets.

  • Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary.

  • Ability to effectively supervise and train a diverse work staff.

Working Conditions:

  • Must be able to remain standing for most of working hours.

  • Must be able to lift at least 35 pounds.

  • Must be able to perform respective tasks.

  • Must be able to work flexible hours and days.

  • May be exposed to hot, humid work areas.

  • May be exposed to sharp instruments and power driven equipment.

  • May be exposed to caustic chemicals.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

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