Executive Chef

Burlingame

  • Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
  • Apprenticeship or Certification course from culinary school preferred
  • Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
  • Knowledge of food and hygiene regulations (example: HACCP)
  • Financial understanding
  • Cost consciousness
  • Good communication and organizational skills
  • Social competence/Team player
  • Service orientation
  • Leadership skills
  • Good knowledge of Microsoft Office and Windows-based computer applications

Role Purpose Statement: The job incumbent is responsible for the food production in a Customer Service Center (CSC) in accordance with company standards, menu specifications, and customer requirements.

Main Accountabilities
Food Production

  • Oversees all food production activities in responsible CSC
  • Responsible for deviations in inventories, initiates countermeasures if necessary
  • Controls and adjusts production plans, estimates consumption of food and equipment
  • Ensures compliance of recipe specifications and conducts sense-checks
  • Participates in the development of food products and menus
  • Must be aware of content in catering manuals; updates and distributes them within responsible CSC
  • Responsible for cost controlling of the budget, personnel and material costs
  • Participates in menu presentations
  • Coordinates and controls countermeasures in the production in case of customer complaints
  • Checks service schedules, assesses economic profitability and conducts sense-checks
  • Establishes training strategy and training plans for kitchen staff in responsible CSC
  • Represents kitchen and kitchen staff in front of external stakeholders
  • Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs
  • Ensures that the appropriate production technology is in place
  • Participates in marketing activities
    Quality
  • Ensures quality of goods received
  • Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
  • Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC
    Leadership
  • Ensure that the area of responsibility is properly organized, staffed and directed
  • Guide, motivate and develop the subordinate employees within the Human Resources Policy
  • Make the company''s values and management principles live in the department(s)
  • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
  • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

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