Traveling Executive Chef - Northeast Region; NYC, NJ

Overview

CANDIDATE MUST LIVE IN THE TRI-STATE AREA (NY,NJ, CT with access to NYC)

Thompson Hospitality is a prominent food service and facilities management company in the United States. It has a history of establishing joint ventures to expand its reach and expertise across various industries. Working as the Traveling Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

• Plans regular and modified cultural menus according to established guidelines
• Ensures the Thompson Hospitality diversity program is being performed within all operations
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Provide support to new contract openings, and conduct associate orientation training
• Create monthly menus for cultural celebrations example, Black History Month, Asian Heritage Month and Hispanic Heritage Month
• Conduct guest Chef Tables at client accounts
• Responsible for conducting monthly cooking classes
• Responsible for visiting an account and monitoring safety and sanitation standards
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third‑party audits
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

• B.S. Degree in Culinary Arts, Food Services Technology/Management or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex food service operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands‑on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; includes Microsoft Office (Word, Excel, Power Point), Outlook, E‑mail and the Internet
• Serv Safe certified - highly desirable

• Health / Dental / Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts:
  Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school

We are an equal opportunity employer and value diversity. All employment decisions are based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.