Compass Group
Job Summary
EXECUTIVE CHEF - Rock Hill, SC Unidine is seeking an inspirational and organized leader who will oversee daily kitchen operations, including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food with direct personal involvement, while developing and empowering onsite staff. The role focuses on resident, employee, and client satisfaction and on maximizing financial performance by ensuring monthly budget, food and labor costs are met and that food is handled safely by following safety and sanitation protocols. Job Status
- Apply to Unidine today. Unidine is a member of Compass Group USA.
Leading Culinary Operation
Lead daily culinary production in meal preparation, quality, presentation, safety and sanitation compliance, team productivity and performance, cost controls and profitability.
Determine food presentation and create decorative displays.
Provide direction on menu development based on product availability; create distinctive specials using seasonal ingredients.
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 incorporating local foods and flavors.
Prepare and cook foods, including for special guests or functions.
Demonstrate new cooking techniques and equipment to staff.
Supervise and coordinate activities of cooks and other staff involved in food preparation.
Ensure compliance with federal, state, local, and company health, safety, and sanitation standards.
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
Communicate safety procedures and codes; monitor processes related to safety.
Monitor quality of raw and cooked food to meet standards.
Follow and enforce food safety and sanitation guidelines.
Maintain purchasing, receiving, and storage standards.
Business & Financial Acumen
Participate in developing and implementing business strategies aligned with client mission, vision and values.
Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
Develop and implement guidelines and control procedures for purchasing and receiving.
Analyze financial and operational information to adjust business plans, labor requirements, and operating costs.
Develop, implement, and manage the department budget; monitor and control labor and food costs to meet objectives.
Identify revenue and expense opportunities and potential problems.
Control food cost, labor, and other expenses; monitor actual versus budgeted.
Oversee food inventory, purchasing, control, and disbursement of all food supplies.
Schedule staff based on forecasted volumes.
Ensuring Exceptional Customer Service
Aim for 100% resident satisfaction by training and equipping team members to provide best-in-class service.
Present a professional attitude and appearance when engaging with residents and community staff.
Improve service by understanding guest needs and providing guidance, feedback, and coaching as needed.
Support service behaviors that exceed customer satisfaction and retention.
Empower employees to deliver excellent service; provide ongoing training on guest expectations.
Ensure genuine hospitality and teamwork on an ongoing basis.
Use teamwork to support guests and employees; seek resident feedback to improve the department.
Review resident satisfaction results to identify improvement areas.
Respond to and handle guest problems and complaints promptly.
Team Building and Management
Regularly lead team meetings and establish goals (performance, budget, team, etc.).
Solicit employee feedback and maintain an open-door policy; review satisfaction results to address concerns.
Develop and implement practices to support team member engagement; ensure fair and equitable treatment.
Provide training to team members to understand expectations and perform duties; supply necessary tools.
Communicate performance expectations and provide ongoing feedback; offer coaching as needed to reach objectives.
Preferred Qualifications
A.S. or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training
Extensive catering experience a plus
High-volume, complex foodservice operations experience is highly desirable
Institutional and batch cooking experience
Hands-on chef experience required
Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation
Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email and Internet
Willingness to participate in client satisfaction programs/activities
ServSafe certification is highly desirable
Apply to Unidine today!
Unidine maintains a drug-free workplace.
Compass Group is an equal opportunity employer. We are committed to treating all applicants and associates fairly without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other protected status.
Qualified candidates must be able to perform essential functions with or without reasonable accommodation. This post may be modified as needed by business. We encourage applicants with a criminal history to apply.
Applications are accepted on an ongoing basis.
Req ID: 1486624
associates at Unidine are offered many fantastic benefits, including Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Retirement Plan, Flexible Time Off, Paid Parental Leave, Holiday Time Off, Personal Leave, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Commuter Benefits, EAP, and FSAs.
For more information about pay transparency, visit the provided Compass resource. See also the wage transparency PDF linked in the original description.
[[req_classification]]
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EXECUTIVE CHEF - Rock Hill, SC Unidine is seeking an inspirational and organized leader who will oversee daily kitchen operations, including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food with direct personal involvement, while developing and empowering onsite staff. The role focuses on resident, employee, and client satisfaction and on maximizing financial performance by ensuring monthly budget, food and labor costs are met and that food is handled safely by following safety and sanitation protocols. Job Status
- Apply to Unidine today. Unidine is a member of Compass Group USA.
Leading Culinary Operation
Lead daily culinary production in meal preparation, quality, presentation, safety and sanitation compliance, team productivity and performance, cost controls and profitability.
Determine food presentation and create decorative displays.
Provide direction on menu development based on product availability; create distinctive specials using seasonal ingredients.
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 incorporating local foods and flavors.
Prepare and cook foods, including for special guests or functions.
Demonstrate new cooking techniques and equipment to staff.
Supervise and coordinate activities of cooks and other staff involved in food preparation.
Ensure compliance with federal, state, local, and company health, safety, and sanitation standards.
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
Communicate safety procedures and codes; monitor processes related to safety.
Monitor quality of raw and cooked food to meet standards.
Follow and enforce food safety and sanitation guidelines.
Maintain purchasing, receiving, and storage standards.
Business & Financial Acumen
Participate in developing and implementing business strategies aligned with client mission, vision and values.
Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
Develop and implement guidelines and control procedures for purchasing and receiving.
Analyze financial and operational information to adjust business plans, labor requirements, and operating costs.
Develop, implement, and manage the department budget; monitor and control labor and food costs to meet objectives.
Identify revenue and expense opportunities and potential problems.
Control food cost, labor, and other expenses; monitor actual versus budgeted.
Oversee food inventory, purchasing, control, and disbursement of all food supplies.
Schedule staff based on forecasted volumes.
Ensuring Exceptional Customer Service
Aim for 100% resident satisfaction by training and equipping team members to provide best-in-class service.
Present a professional attitude and appearance when engaging with residents and community staff.
Improve service by understanding guest needs and providing guidance, feedback, and coaching as needed.
Support service behaviors that exceed customer satisfaction and retention.
Empower employees to deliver excellent service; provide ongoing training on guest expectations.
Ensure genuine hospitality and teamwork on an ongoing basis.
Use teamwork to support guests and employees; seek resident feedback to improve the department.
Review resident satisfaction results to identify improvement areas.
Respond to and handle guest problems and complaints promptly.
Team Building and Management
Regularly lead team meetings and establish goals (performance, budget, team, etc.).
Solicit employee feedback and maintain an open-door policy; review satisfaction results to address concerns.
Develop and implement practices to support team member engagement; ensure fair and equitable treatment.
Provide training to team members to understand expectations and perform duties; supply necessary tools.
Communicate performance expectations and provide ongoing feedback; offer coaching as needed to reach objectives.
Preferred Qualifications
A.S. or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training
Extensive catering experience a plus
High-volume, complex foodservice operations experience is highly desirable
Institutional and batch cooking experience
Hands-on chef experience required
Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation
Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email and Internet
Willingness to participate in client satisfaction programs/activities
ServSafe certification is highly desirable
Apply to Unidine today!
Unidine maintains a drug-free workplace.
Compass Group is an equal opportunity employer. We are committed to treating all applicants and associates fairly without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other protected status.
Qualified candidates must be able to perform essential functions with or without reasonable accommodation. This post may be modified as needed by business. We encourage applicants with a criminal history to apply.
Applications are accepted on an ongoing basis.
Req ID: 1486624
associates at Unidine are offered many fantastic benefits, including Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Retirement Plan, Flexible Time Off, Paid Parental Leave, Holiday Time Off, Personal Leave, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Commuter Benefits, EAP, and FSAs.
For more information about pay transparency, visit the provided Compass resource. See also the wage transparency PDF linked in the original description.
[[req_classification]]
#J-18808-Ljbffr