Executive Chef-SIGN ON BONUS $1000 at QUEST FOOD MANAGEMENT SERVICES LLC

Highland Park, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Sep, 26

Salary

65000.0

Posted On

01 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Safety, Kitchen Management, Inventory Management, Cost Control, Staff Training, Supplier Negotiation, Operational Efficiency, Communication Skills, Organizational Skills, Analytical Skills

Industry

Hospitality

Description

About Company: For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence. Being Quest Ready [https://www.youtube.com/watch?v=x6Dbzac4uJI] means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve. About the Role: The Executive Chef will lead the culinary operations within a retail trade environment, ensuring the highest standards of food quality, safety, and presentation. This role is pivotal in designing innovative menus that align with customer preferences and business goals, while managing kitchen staff to deliver exceptional dining experiences. The Executive Chef will oversee inventory management, cost control, and supplier relationships to maintain profitability and operational efficiency. Collaboration with other departments is essential to integrate culinary offerings seamlessly into the overall retail experience. Ultimately, the Executive Chef will drive culinary excellence that enhances brand reputation and customer satisfaction across all food service outlets. Minimum Qualifications: * Proven experience as an Executive Chef or in a senior culinary leadership role within a retail or food service environment. * Formal culinary education or equivalent professional training. * Strong knowledge of food safety standards and kitchen sanitation regulations. * Demonstrated ability to manage kitchen staff and operations effectively. * Excellent organizational and communication skills. Preferred Qualifications: * Experience working in a retail trade setting or multi-unit food service operations. * Certification in food safety management (e.g., ServSafe Manager). * Proficiency in inventory and cost control software. * Background in menu development with a focus on nutrition and dietary accommodations. * Leadership training or management certification. Responsibilities: * Develop and implement creative and seasonal menus that meet customer expectations and business objectives. * Manage daily kitchen operations, including supervising and training culinary staff to maintain high performance and compliance with health regulations. * Monitor food quality, portion control, and presentation to ensure consistency and excellence in every dish served. * Oversee inventory management, ordering, and supplier negotiations to optimize cost efficiency and reduce waste. * Collaborate with retail management and marketing teams to align culinary offerings with promotional activities and customer trends. Skills: The Executive Chef will utilize culinary expertise daily to create menus that balance creativity with operational feasibility, ensuring dishes meet quality and safety standards. Leadership and communication skills are essential for managing and motivating kitchen staff, fostering a collaborative and efficient work environment. Analytical skills are applied in monitoring inventory levels, controlling food costs, and negotiating with suppliers to maintain profitability. The ability to adapt to customer feedback and market trends allows the Executive Chef to innovate and refine offerings continuously. Additionally, proficiency with kitchen management software supports streamlined operations and accurate reporting. #QUESTFOOD

Responsibilities

The Executive Chef leads culinary operations in a retail environment, focusing on innovative menu design and high food quality standards. They are responsible for managing kitchen staff, controlling costs, and overseeing inventory to ensure operational efficiency.