POSITION TITLE: EXECUTIVE CHEF I

Salary: $80,000-90,000
Other Forms of Compensation: Benefits offered
Think Fresh! Lead with Excellence!
An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

JOB SUMMARY:

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols.

ENSURING EXCEPTIONAL CUSTOMER SERVICE:

• Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.
• Professional attitude and appearance while engaging with residents and community staff.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.
• Uses teamwork to support guests and employees.
• Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.
• Reviews resident satisfaction results and other data to identify areas of improvement.
• Responds to and handles guest problems and complaints.

PREFERRED QUALIFICATIONS:

• A.S. or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chefs 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; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.