We're a local bay area brand. We strongly believe that fresh food made in-house using only the finest ingredients just tastes better. We prepare our dishes using only EVOO, fresh herbs and spices and slow roast our naturally-raised meats rotisserie style.
We are looking for an experienced Executive Chef for our Palo Alto Location
Responsibilities:
• Serve as the Hummus Mediterranean subject matter food expert.
• Provides leadership and direction to unit culinary and service staff as needed.
• Develop recipes, testing and evaluation guidelines and ensures that current trends and best practices are considered.
• Provide menu review and analysis to ensure overall food cost targets are met.
• Manage staff to ensure timely, accurate, data and maintenance for centralized menu management system; vendor relationships, contract compliance, negotiations, appointments and cuttings; online nutrition information, student contact regarding allergies and special dietary needs, etc.
• Manage budgetary responsibility within the cost per meal and cost guidelines.
• Make key decisions regarding food purchases in support of Real Food and Sustainable practices without compromising food cost.
• Oversee and ensure compliance of food prep to QA standards and safety/security related to handling and preparation of food, third party certification, and recipe and product adherence.
• Ensure compliance for sanitation standards to meet all health codes.
• Facilitate quality control programs for optimal product quality.
• Develop and implement exceptional customer service standards.
• Establish culinary goals and vision for all operations.
• Create and provide continuous training to all food production staff and managers in food preparation, presentation, customer service, sanitation and safety.
• Maintain a high quality food production system.
• Provide training and advocacy for individual and team culinary challenges, catering operations and special events.
• Provide excellent communication and interpersonal skills when interacting with culinary staff, management and external stakeholders.
• Host vendors in product testing and sampling.
• Oversee implementation of new product roll out, education and training for unit operations.
• Facilitates training and development of all food production staff and managers in food preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety.
• Leads and directs culinary staff.
• Mentors and coaches culinary staff for improved performance and menu executions and cost management.
• Lead and participate in the planning and execution of high profile special events on and off campus, using innovative techniques and methods.
• Lead new recipe development
• Provide excellent communication and interpersonal skills when interacting with culinary staff and management.
Required Qualifications
• Must be able to create middle eastern recipes from scratch, improving current product lines and new item roll outs.
• Expert knowledge in food preparation, nutrition, special needs and sanitation regulations
• Advanced verbal and written communication, and active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management.
• Advanced decision-making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
• Advanced skill in effective interpersonal and work leadership skills to provide guidance to all levels of personnel.
• Ability to lead in food purchasing contracts, experience in building and maintaining quality vendor relationships.
• Ability to work effectively as a member of an Executive Team as well as inter-departmentally
• Demonstrated skill in leading work groups, managing and supervising complex projects, leading and supervising students.
• Advanced nutritional and allergen knowledge
• Intermediate computer applications skills.
• Prior experience in culinary food service operations as an Executive Chef in Mediterranean Cuisine with a minimum of 5 years industry experience, Culinary Degree or equivalent required.
• Allergen training and experience required.
• Has valid Servsafe Manager Certificate.
• Lift/carry/push/pull objects that weigh up to 50 lbs +.
Supplemental pay
- Bonus pay
Benefits
- Health insurance