Develope and plan regular and modified menus following established guidelines. Adhere to standardized recipes, portioning, and presentation standards. Utilize daily production worksheets and waste log sheets. Taste completed meals to ensure quality. Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards. Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensu... more details
Overview Thompson Hospitality's Campus Dining division specializes in providing comprehensive dining solutions to colleges and universities across the United States. With a focus on enhancing the overall campus experience, they offer a wide range of services tailored to meet the unique needs of each educational institution. As the Regional Executive Chef, you will oversee kitchen operations, ensuring a safe and sanitary work environment for the staff. You will be responsible for preparing or directing the preparation of meals in accordance with corporate programs and guidelines. Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school Responsibilities Key Responsibilities: Develope and plan regular and modified menus following established guidelines. Adhere to standardized recipes, portioning, and presentation standards. Utilize daily production worksheets and waste log sheets. Taste completed meals to ensure quality. Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards. Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensuring compliance by kitchen staff. Maintain inventory of food and non-food supplies within established guidelines to ensure availability when needed. Manage leftover food products in accordance with company guidelines. Comply with federal, state, and local health and sanitation regulations, as evidenced by audits. Follow facility, department, and company safety policies and procedures, including occurrence reporting. Participate in departmental meetings, staff development, and professional programs as appropriate. Qualifications A.S. degree or equivalent experience 5+ years of progressive culinary/kitchen management experience Extensive catering experience preferred Required experience in high volume, complex foodservice operations Institutional and batch cooking experience Hands-on chef experience Comprehensive knowledge of food and catering trends, quality, production, sanitation, cost controls, and presentation Proficient with computers, including Microsoft Office, Outlook, and the Internet Willingness to participate in client satisfaction programs ServSafe certification is highly desirable Webtrition Experience Preferred. Who We Are: Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
