Executive Chef, Quality Control & Assurance at Compass Group USA

Role Summary:

The Executive Chef is a multi unit culinary leader reporting to the Campus Executive Chef for Culinary Support Services. This role in particular will index heavily on the expediting of all catering outbound orders and acting as a critical checkpoint cementing adherence to the entire quality control/assurance process with a focus on ingredient and allergen verification.

The EC works closely with cross functional support teams including: Regional Executive Chef, Food and Workplace Safety, Vendor Relations, Human Resources, Learning & Development, IT, Sustainability, Nutrition, Equipment Maintenance and Repair, Marketing Communication and Engagement.. This Chef serves as an ambassador for the Compass Group at Google Food Program.

Position Objectives:

This position, in partnership with the Executive chef for Culinary Support Services, leads the Culinary Support team teams to deliver 100% compliance with the quality control and ingredient verification process as well as on time execution and delivery of culinary products to the logistics team.

• Drive workplace and food safety management
• Delivery of delicious high quality meals
• Delivery of engaging hospitable guest experiences
• Foster talent development and training
• Financial management to deliver budgetary expectations in food, labor and other expenses Driving diverse and inclusive associate engagement
• Participation and support in all Compass Group initiatives and programs including menu planning, recipe development and usage

Major Duties and Responsibilities:

Culture of Excellence Leadership

• Act as a role model within the Compass Group community
• Personally commit to deliver high quality work in a timely manner to meet all deadlines
• Inspire and mentor culinary teams to deliver well run operations that consistently serve delicious food in a hospitable and outgoing environment and in a timely manner
• Be a catalyst, with the ability to effect positive change using strategies and processes improvement for necessary change management opportunities across the business
• Hold cafe teams accountable to deliver accurate and high quality work in a timely manner
• Recognize and reward individuals and/or teams based on merits

Development & Iteration of Catering Quality Control process though training and inclusion

• Assist in development the catering TASTE process with a target of mitigating 100% of risk
• Work in concert with L&D team in building training process
• Create a daily production schedule for catering and drive production to hit target food times.
• Facilitate handoff of product to logistics team to ensure order completion and timely delivery
• Communicate with logistics team and Customer Experience team in the case of any production inaccuracies and follow up necessary

Team Performance Management through Planning and Execution

• Direct teams to meet and exceed all Core Performance Expectations and deliver expected value of the food program
• Drive compliance to all Compass programs, procedures, systems and principles
• Ensure timely creation of balanced cycle menus that are in harmony across multiple cafes and those meet the cultural and dietary needs and expectations set forth by the client
• Take ownership of cafe(s) measured pre & post food production and processes
• Ensure cafes use and follow recipes to deliver high quality and delicious meals
• Monitor cafe teams daily TASTE procedures protocols
• All food served is appropriately described and calls out allergies and sensitivities

Collaboration and Support

• Work effectively and interdependently, understand the need to communicate
• Coordinate work efforts with other teams, employees and departments
• Works closely with the Campus Executive Chefs and District Executive Chefs to support the development and implementation of new concepts, programs, recipe development efforts and standard operating procedures
• Report and collaborate with equipment repair & maintenance

Financial Management

• Ensure teams work within budget while maintaining program standards
• Manages and monitors labor -, food - and operation costs within set budget/forecast targets
• Maximize use of all Compass tools and systems to reach optimal performance
• Lead cafe teams to place proper orders, sourcing the best local and seasonal foods

Workplace and Food Safety

• Ensure workplace safety standards are consistently met and all related procedures and steps are followed. Closely collaborate with workplace safety manager on program adherence, training and enhancements
• Ensure food safety standards are consistently met and all related procedures are followed including error free allergen management. Closely collaborate with food safety manager on program adherence, training and enhancements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Degree from an accredited culinary institution preferred; bachelor’s degree preferred or equivalent work experience.
• Minimum of 4 years culinary supervisory experience in a similar high volume, quality food service establishment
• Highly developed culinary skills with comfort in traditional, modern and multi ethnic cuisines
• Ability to create new, innovating and exciting dishes within guidelines of the food program
• Proven track record in leadership: coaching and teaching skills with individuals, and teams
• Ability to proactively solve problems and work independently and/or in teams, effectively and efficiently with limited supervision
• Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Proficient in computer and technical skills, working knowledge of Google Drive programs
• Ability to maintain confidentiality