Executive Chef at QUEST FOOD MANAGEMENT SERVICES LLC

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Feb, 26

Salary

0.0

Posted On

25 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Client Relations, Financial Management, Menu Planning, Food Safety, Team Leadership, Customer Satisfaction, Inventory Management, Recipe Costing, Training and Development, Allergen Awareness, Culinary Program Development, Time Management, Communication Skills, Scratch Cooking, Cultural Cuisine Preparation

Industry

Hospitality

Description

Quest Food Management Services, Inc. is a privately owned, full service, foodservice management company located in Lombard, Illinois. Founded in 1985, Quest has served schools (elementary, middle, high schools, college/universities) throughout Chicagoland guided by its mission to provide the communities we serve with fresh, high-quality food, exceptional responsiveness and intensely personal service. It has been Quest’s team members who have been the cornerstone of our growth. Quality people, quality food, and quality clients are our recipe for success. Led by our vision to create the most enduring relationships in the industry by what we do and how we do it; with integrity, responsiveness, accountability, respect and excellence. Our Promise Balance - Quest fosters a fun, supportive environment that puts people first and strives for both culinary excellence and enduring relationships. Our flexible work opportunities encourage a healthy life balance for all of our valued team members. Meaning - Quest believes that every aspect of what we do has significance, and therefore, our food is fresh and made from scratch, using high quality and responsibly sourced ingredients. We nourish our communities with wholesome meals and through our genuine and personal connections. Recognition - Quest provides competitive compensation and benefits and celebrates the fulfillment of our collective values at all levels of the organization. We support professional growth through training, development, and access to highly visible leadership. Position Summary Responsible for managing all culinary functions for a school dining account, which include the overall operation and maintenance of kitchen and storage facilities. Accountable for the cleanliness and sanitation of the Back of the House (BOH). Additionally, this position leads a team of associates and manages the preparation, portioning, service and sanitation of the BOH. Essential Duties and Responsibilities · Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced. · Demonstrates commitment to Quest vision, values and missions through actions on a daily basis. · Manage staff to include training, coaching and mentoring, problem resolution, performance evaluation and feedback, and corrective action. · Measure customer satisfaction levels and resolve any service issues immediately. · Handle all BOH financials and provide input with budget development and forecasting. · Manage BOH head count and labor dollars. · Lead from the front by actively driving service standards, ensuring quality, consistency, and professionalism at every guest touchpoint. · Maintain expert knowledge of allergens and dietary restrictions, ensuring customer safety through correct preparation, labeling, and staff training · Demonstrates a highly collaborative leadership style and actively cultivates a positive, respectful workplace culture · Manage food cost controls and control expenditures for the account. · Plan and create all menus. · Cost out recipes for all locations. · Purchase and manage all inventory including paper, supplies and chemicals. · Roll out new culinary programs in conjunction with marketing and culinary strategies on a monthly basis. · Anticipate trends and roll out new concepts and ideas. · Stay abreast and current with product mix and rotate new items to keep grab and go operations fresh. · Oversee all safety and food safety for the account. · Oversee equipment maintenance and work with client on preventive maintenance policies. · Follow HACCP guidelines to ensure safe food practices. · Follow all Quest policies and food safety guidelines. Job Requirements/Specifications Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. Required: · Bachelor’s degree or equivalent work experience · Minimum three years of culinary and management experience · Strong management and client relations skills · Solid knowledge of financials · Proficient in MS Office · Responsible for meeting and maintaining state and local certification requirements (Food Service Manager) Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. · Proven skill in executing scratch cooking at scale and comfortable producing high-quality meals for 500+ students daily while continuously developing and improving dishes · Demonstrates skill and confidence in preparing a wide range of international and culturally diverse cuisines · Ability to empower and strengthen the team, delegate authority · Demonstrated ability to consistently communicate a clear understanding of internal and external customer expectations and adapt as appropriate to exceed their needs · Proven skill to anticipates the needs of coworkers and proactively assist them to meet a common goal · Demonstrated ability to understand and determine priorities, effectively manage time and develop work plans in order to accomplish tasks and/or projects Language Skills · Ability to read, write and speak English Physical Demands: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. · Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus · While performing the duties of this job, the team member is regularly required to talk and hear · Possess the ability to fulfill any office activities normally expected in an office setting, to include, but not limited to: remaining seated for periods of time to perform computer-based work, participating in filing activity, lifting and carrying office supplies (paper reams, mail, etc.) · Frequently required to stand, walk, sit, use hands to feel, and reach with hand and arms · Occasionally lift and/or move up to 20-25 pounds · Exposure to odors, noise, heat, steam, in/out walk-in freezer, cleaning chemicals and detergent · Fine hand manipulation (keyboarding and knife skills) Work Environment: The work environment characteristics described here are representative of those team members encounter while performing the essential functions of this job. · Kitchen environment · Noise level is low to moderate Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position. The team member must provide medical evidence for reasonable accommodation I have read and understand this explanation and job description. Quest business is continuously evolving to meet the needs of our customers – you can expect, anticipate, and assume that your

Responsibilities

The Executive Chef is responsible for managing all culinary functions for a school dining account, including kitchen operations and sanitation. This role leads a team, oversees food preparation, and ensures quality service and compliance with safety standards.