Executive Chef at GENUINE FOODS

La Grande, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Apr, 26

Salary

65000.0

Posted On

09 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Team Management, Food Safety, Inventory Management, Catering Operations, Cost Management, Client Relations, Recipe Adherence, Culinary Excellence, Sanitation, Logistics, Coaching, Continuous Improvement, Attention To Detail, Seasonal Ingredients, Local Sourcing

Industry

Food and Beverage Services

Description

Job Details Job Location: OR- Eastern Oregon University - La Grande, OR 97850 Position Type: Full-Time Salary Salary Range: $60,000.00 - $65,000.00 Salary/year Travel Percentage: Negligible Job Category: Operations - Food Service ABOUT GENUINE FOODS At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate. ABOUT THIS POSITION As a Executive Chef for Genuine Foods, you will ensure that students and families enjoy the scratch made and delicious meals they deserve! This role is based in a Higher Education facility. The Chef collaborates with the existing culinary and operations management team and manages the onsite staff. Main responsibilities include planning exciting and engaging meals and menus, leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all menu items that are produced are of high quality and delight the guests relying on our services for their meals. ESSENTIAL RESPONSIBILITIES Generate seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition. Collaborate with the Regional Director to ensure menus meet labor, food cost and efficiency standards. Involvement in all catering event operations including logistics, quality improvement and control, sanitation and food safety, and all facility related activities. Collaborate with the Regional Director to ensure menus meet transportation requirements, if applicable. Team member management, staffing, scheduling, coaching, etc with assistance of HR as needed. Menu development and costing, ordering and inventory management. Ensure supplies, ingredients and raw materials availability to produce meals, while minimizing waste, is required. Maintain inventory records and invoicing. Complies for food safety and sanitation requirements. Manage and coach the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization. Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback. Oversee weekly P&L and communicate performance to internal and external teams. Key Performance Indicators (KPIs): Meal participation rates, client meal feedback and scores and kitchen team retention and turnover. Any other duties as assigned or needed Qualifications 3+ years of previous high-volume production, contract food service, healthcare, catering, hotel, restaurant, or relevant experience is highly desired in an Executive Chef or Chef Manager role. Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn’t make. Passion for seasonal ingredients and local sourcing. Experience in leading teams with varying culinary skill levels and interest. Commitment to continuous learning and on-going training. Demonstrated organizational and superior attention to detail skills. Superior ability to manage labor and food costs. Enjoys working with people and growing and developing a culinary team. Very comfortable working with numbers and technology GENUINE VALUES TRUSTWORTHINESS: We operate by our commitment to integrity, reliability, and consistency. Our clients deserve our very best—every single time. PERSONAL ACCOUNTABILITY: We are creative problem-solvers who own our results and can immediately identify solutions. We learn from our mistakes. No excuses. PEOPLE FIRST: We are first-and-foremost a people-centered organization. It's the backbone of hospitality. Every person matters and every person is seen. TRANSPARENCY: We are proud to offer openness and candor in every aspect of our business—from service standards,to purchasing,to financials. That’s what successful partnerships are based on. Benefits and Perks: Health and retirement benefits Paid time off 401K Performance-based bonuses Genuine Foods provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Responsibilities

The Executive Chef will plan and generate seasonal menus, lead a team of cooks, and ensure high-quality meal preparation and service. Responsibilities also include managing client events and overseeing food safety and sanitation standards.