Corporate Executive Chef

The Corporate Executive Chef is responsible for the multi-unit culinary operation management within a Flagship Culinary Operation. The responsibilities include but are not limited to compliance with all safety initiatives and employee engagement. This position will participate in hiring, training and employee development, performance evaluations and may participate in salary recommendations. As the Corporate Executive Chef, you are expected to lead by example by promoting harmony and positive, constructive communication within your team and different locations.

• Monday to Friday;
  Shift - Based on business needs
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

• Responsible for achieving company objectives, goals and Key Performance Indicators. Foster and promote the Flagship brand and values within the client’s culinary culture.
• Foster a safety-first culture by ensuring all staff adhere to Flagship's safety standards and procedures.
• Develop and maintain an employee engagement program that is based on Flagship core values.
• Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
• Follows standard operation procedures set by the company.
• Lead and cook by example, providing guidance to team members and establishing a smooth and efficient kitchen operation that can run in your absence.
• Work various shifts across multiple locations, adapting to the dynamic needs of the operations and demonstrating flexibility in a fast-paced environment.
• Manages and supervises assigned staff, ensuring effective scheduling of work hours through Kronos time clock system and evaluating individual performance to achieve team goals.
• Continuously seek opportunities to improve the customer experience.
• Encourage and build mutual trust, respect, and cooperation among team members, fostering a collaborative and inclusive work environment.
• Serve as a role model for hourly employees and management, demonstrating appropriate behaviors at all-times and promoting a positive work culture.
• Conduct one-on-one meetings with the management team.
• Identifies and brings forward areas of opportunity to increase efficiency and operational production in food.
• Demonstrates expertise in global culinary trends, classical cooking techniques, and modern cuisine methods, with the ability to creatively integrate traditional and contemporary flavors and presentation styles.
• Develop and maintain strong client relationships through exceptional people skills, fostering a collaborative environment that aligns with our culinary philosophy and drives business growth.
• Ensure compliance with state and company regulations, including food safety & sanitation standards, physical safety, purchasing programs, and client requirements.
• Understanding of waste minimization and cost effectiveness while overseeing the preparation of upwards of 20,000 meals per day.
• Interview new team members, considering our values and culture, and making informed hiring decisions.
• Evaluate station flow and drive efficiency in speed of service to streamline operations, reduce wait times, and enhance the overall dining experience.
• Ensure food presentation aligns with our brand standards, focusing on aesthetic appeal, innovative approach and attention to detail.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for dishes and ensure that all cooks are following these standards.
• Other duties as assigned.

NOTE:

Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position.

• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• Possess excellent verbal skills, with the ability to adapt communication style to suit various audiences.
• Demonstrate exceptional culinary skills, including high-volume production and large batch cooking.
• Effectively manage multiple tasks and projects, prioritizing and…