Executive Chef

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

Take your career to the next level with Eurest! We are hiring a diligent, motivated, and passionate Executive Chef to lead our culinary team at this high volume, prominent corporate dining account (oil and gas industry). Leading a team of 40 back of house associates, you'll be a critical leadership member driving excellence in the cafe and catering operations. You will oversee all kitchen operations while maintaining a safe and sanitary work environment for the staff. You prepare and direct the preparation of meals in accordance with Eurest corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. We want a passionate professional who stays ahead of the curve on culinary trends and who has a track record of exceptional culinary leadership.

Key Executive Chef responsibilities include:

• Plans regular and modified menus according to established guidelines. Ideates, creates, and executes a culinary program that wows our client and their employees.
• Mentors and leads an engaged, focused, and dedicated team of culinary professionals. Fosters an environment of growth and ongoing learning opportunities in the kitchen.
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

Preferred Qualifications:

• Minimum of five years of progressive culinary/kitchen management experience, to include experience leading a high volume corporate dining account
• Extensive catering experience a must
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experience
• Hands-on chef experience a must; you've lead a sizeable team and are a skilled mentor in the kitchen
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be business systems savvy - effectively proprietary and industry specific software & tools to make business decisions
• ServSafe certified - highly desirable

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