Eurest
Position Title EXECUTIVE CHEF - MELBOURNE FL
Salary 70000 - 75000
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 nations largest and most-prestigious companies -- in every state and across all industries. As a member of Eurests leadership and professional support team you will help our 16000 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.
This position is eligible for an Employee Referral Bonus If you know someone that is qualified for this role please use the 'job search in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile accessible via Careers in PeopleHub by clicking on 'referral tracking. For Employee Referral guidelines FAQs and the Compass Employee Referral Policy emailMyReferralcompass-usa.com.
Job Summary Working as the Executive Chef you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic entrepreneurial Culinary professional.
Key Responsibilities Plans regular and modified menus according to established guidelines
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