Executive Chef

Jackson, MS

About US

We enhance people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. 

Our family of companies is united in our passion for food, service and excellence. We share an appetite for growth which drives all of us to continually re-imagine our customers’ experience.

Take your talents to the next level and join an organization that can take you there.

 

This position is located in beautiful Raymond, MS (25 minutes from Jackson)

Pay: $55,000-$65,000 annually

 

Position Summary: 

This Executive Chef has responsibility for supervising production, culinary standards, sanitation and training for the retail/catering food service team. 

 

Key Accountabilities: 

  • Plan, organize and supervise daily culinary operation of retail and catering services.
  • Plan menus based on such factors as market trends, customer preferences and nutritional considerations
  • Direct and coordinate the work of production and dish room staff.
  • Maintain proper production, safety and sanitation standards.
  • Evaluate the quality of raw food and ensure the quality of the finished products.
  • Ensure overall consistency and high quality across the various operations. 
  • Develop culinary training programs for food production employees.
  • Plan, develop and implement culinary production for special events, monotony breakers, and catered functions.
  • Prepare operational reports and analyses
  • Maintain proper inventory controls
  • Handle corrective action process with human resources and make salary recommendations.
  • Control revenue and expenses to ensure financial goals.
  • Ensure the highest level of customer service.
  • Respond to inquiries and concerns from faculty, staff, and students.
  • Maintain university policies and procedures.
  • Other duties as assigned.

 

Minimum Requirements: 

  • Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
  • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
  • Must have 3- 5 years of culinary management experience.
  • Strong leadership, oral and written communication skills are required.
  • A proven track record of successfully controlling costs and managing annual budgets. 
  • Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary.
  • Ability to effectively supervise and train a diverse work staff.

 

Great Benefits including: 

  • Health Care Benefits 
  • Paid time off and holiday pay, 
  • Tuition reimbursement, 
  • 401k retirement plan. 

 

All full-time employees are provided medical, dental, and vision benefits. 

 

 

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