Executive Chef Jobs

With a career at HMSHost, you really benefit! We offer:

• Referral program – refer a friend and earn a bonus
• Employee assistance program
• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• 401(k) retirement plan with company match
• Holiday pay
• Meal and Transportation Benefits
• Training and exciting career growth opportunities
• Company paid life insurance
• Tuition reimbursement

Summary

The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.

Essential Functions

• Prices and orders food and kitchen supplies
• Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations
• Supervises the day to day activities of culinary supervisory staff
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
• Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
• Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
• Identifies hiring, firing, advancement, development, promotion of culinary management staff
• Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
• Maintains effective cost control, by managing the food management inventory system
• Oversees the Commissary and serves as a primary contact with food vendors

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Demonstrates organization and multi-project time/issue management
• Requires post-secondary, culinary arts school or four-year university; brand certification a plus
• Requires a minimum of 5 years managerial or supervision experience in the culinary / food service
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)