Executive Chef

Overview

XECUTIVE CHEF - West Hartford, CT

Salary: $70,000 - $72,000

Other Forms of Compensation: Merit Increases

Think Fresh! Lead with Excellence!

Unidine is a hospitality food service group focused on scratch cooking, innovative programs, and modern dining concepts. Our restaurants, bars, cafeterias and bistros offer memorable guest experiences. We believe in using the freshest ingredients, staying ahead of trends, and giving team members the tools and resources to perform at their best. Join our award-winning team!

Job Summary:

An inspirational and organized leader who will ensure the success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of high-quality food and personal involvement, while developing and empowering onsite staff. The role aims to continually improve resident, employee, and client satisfaction while maximizing financial performance. Responsibilities include meeting monthly budget targets for food and labor costs and ensuring safe handling of food by following safety and sanitation protocols.

Leading Culinary Operation:

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with safety and sanitation standards and regulations, team member productivity and performance, cost controls and profitability.
• Determine presentation and decorative displays; provide direction on menu development and seasonal specials.
• Source fresh food, monitor produce and meat freshness.
• Maintain product consistency by inspecting seasonings, portions, and appearance of food.
• Research customer preferences and develop menus with local flavors.
• Prepare and cook foods of all types for regular service or special events.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and other kitchen staff.
• Ensure compliance with health, safety, sanitation standards; provide guidance and direction to subordinates; monitor performance.
• Communicate safety procedures and ensure understanding of safety codes.
• Monitor the quality of raw and cooked food products; enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and food storage standards.

Business & Financial Acumen:

• Participate in development and implementation of business strategies aligned with client mission and values.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop guidelines for purchasing and receiving; analyze financial and operational data to adjust plans, labor, and costs.
• Develop and manage the department budget; analyze, forecast, and monitor labor and food costs to meet objectives.
• Identify revenue and expense opportunities and potential problems; oversee inventory, purchasing, and disbursement of food supplies.
• Schedule staff based on forecasted volumes.

Ensuring Exceptional Customer Service:

• Aim for high resident satisfaction by training and empowering team members to deliver best-in-class service.
• Maintain professional appearance and engage with residents and staff.
• Anticipate guest needs, provide guidance, feedback, and coaching when needed.
• Foster service behaviors that exceed expectations for satisfaction and retention.
• Empower employees to deliver excellent customer service; provide ongoing training on guest expectations.
• Ensure genuine hospitality and teamwork; use teamwork to support guests and employees.
• Seek feedback and develop strategies to improve the department and customer experience.
• Review satisfaction data to identify improvement areas and respond to guest problems and complaints.

Team Building and Management:

• Lead regular team meetings and establish performance, budget, and team goals.
• Solicit feedback and address employee concerns; promote engagement and fair treatment.
• Provide training and tools for employees to perform responsibilities; ongoing performance feedback and coaching.

Preferred Qualifications:

• A.S. or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience
• Extensive catering experience a plus; high-volume, complex food service operations desired
• Institutional and batch cooking experience; hands-on chef experience required
• Knowledge of food and catering trends, including cost controls and presentation
• Computer proficiency (Word, Excel, PowerPoint, Outlook)
• Willingness to participate in client satisfaction programs
• Serv Safe certified

Apply to Unidine today!

Unidine is a member of Compass Group USA

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Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Associates may also be eligible for time-off benefits in accordance with…