Unidine
Overview
EXECUTIVE CHEF II role at Unidine. Position Title: EXECUTIVE CHEF - Lutherville Timonium, MD. Salary: $75,000.00 - $85,000.00. Other forms of compensation: See job description. Unidine is an industry leading hospitality food service group focused on scratch cooking, innovative programs and services. We aim to drive guest experiences through passionate and capable teams. Join our award-winning team! Job Summary
An inspirational and organized leader who ensures the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef showcases culinary talents through show quality food, develops and empowers onsite staff, and strives to continually improve resident, employee, and client satisfaction while maximizing financial performance. The role ensures monthly budget, food and labor costs compliance, and safe handling of food following safety and sanitation protocols. Responsibilities
Lead daily culinary production in preparation and production of meals, ensure food quality and presentation, compliance with safety and sanitation standards, monitor team productivity and performance, and manage cost controls and profitability. Determine how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; create distinctive specials with seasonal or special ingredients. Source fresh food; monitor produce and meat for freshness. Maintain product consistency by inspecting seasonings, portions, and appearance of food. Research customer preferences and develop a menu incorporating local foods and flavors. Prepare and cook foods of all types for regular service or special events. Demonstrate new cooking techniques and equipment to staff. Supervise and coordinate activities of cooks and staff engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicate safety procedures and ensure employee understanding of safety codes. Monitor the quality of raw and cooked food to meet standards. Follow and enforce food safety and sanitation guidelines. Maintain purchasing, receiving and food storage standards. Business & Financial Acumen
Participate in the development and implementation of business strategies aligned with the client’s mission, vision and values. Manage department controllable expenses including food cost, supplies, uniforms, and equipment. Develop and implement guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department budget; forecast, monitor, and control labor and food costs. Identify major revenue and expense opportunities and potential problems. Control food cost, labor, and other expenses; monitor actual versus budgeted. Oversee food inventory, purchasing, control, and disbursement of all food supplies. Schedule staff based on forecasted volumes. Ensuring Exceptional Customer Service
Strive for 100% resident satisfaction by training and equipping team members to maximize engagement and service quality. Maintain professional attitude and appearance when engaging with residents and staff. Improve service by understanding guest needs and providing guidance and coaching as needed. Encourage behaviors that exceed guest expectations and retention. Empower employees to deliver excellent customer service and provide ongoing training. Foster teamwork to support guests and employees and seek resident feedback for improvements. Respond to guest problems and complaints promptly. Team Building and Management
Lead regular team meetings and establish goals (performance, budget, team). Solicit employee feedback and maintain an open-door policy to address concerns. Develop strategies to support team member engagement and ensure fair treatment. Provide training and tools to perform duties and communicate performance expectations. Offer coaching and counseling to achieve performance objectives. Preferred Qualifications
A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training Extensive catering experience is a plus High-volume, complex foodservice operations experience is highly desirable Institutional and batch cooking experience Hands-on chef experience required Comprehensive knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation Computers proficiency (Microsoft Office: Word, Excel, PowerPoint; Outlook, Internet) Willingness to participate in client satisfaction programs/activities ServSafe certification is highly desirable Benefits
Medical Dental Vision Life Insurance / AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may be eligible for paid or unpaid time off benefits in accordance with applicable laws. For positions in Washington State, Maryland, or to be performed Remotely, see paid time off benefits information. Compass Group is an equal opportunity employer. We are committed to fair hiring regardless of race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or other protected classifications. Applicants with a criminal history are considered in accordance with applicable laws.
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EXECUTIVE CHEF II role at Unidine. Position Title: EXECUTIVE CHEF - Lutherville Timonium, MD. Salary: $75,000.00 - $85,000.00. Other forms of compensation: See job description. Unidine is an industry leading hospitality food service group focused on scratch cooking, innovative programs and services. We aim to drive guest experiences through passionate and capable teams. Join our award-winning team! Job Summary
An inspirational and organized leader who ensures the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef showcases culinary talents through show quality food, develops and empowers onsite staff, and strives to continually improve resident, employee, and client satisfaction while maximizing financial performance. The role ensures monthly budget, food and labor costs compliance, and safe handling of food following safety and sanitation protocols. Responsibilities
Lead daily culinary production in preparation and production of meals, ensure food quality and presentation, compliance with safety and sanitation standards, monitor team productivity and performance, and manage cost controls and profitability. Determine how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; create distinctive specials with seasonal or special ingredients. Source fresh food; monitor produce and meat for freshness. Maintain product consistency by inspecting seasonings, portions, and appearance of food. Research customer preferences and develop a menu incorporating local foods and flavors. Prepare and cook foods of all types for regular service or special events. Demonstrate new cooking techniques and equipment to staff. Supervise and coordinate activities of cooks and staff engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicate safety procedures and ensure employee understanding of safety codes. Monitor the quality of raw and cooked food to meet standards. Follow and enforce food safety and sanitation guidelines. Maintain purchasing, receiving and food storage standards. Business & Financial Acumen
Participate in the development and implementation of business strategies aligned with the client’s mission, vision and values. Manage department controllable expenses including food cost, supplies, uniforms, and equipment. Develop and implement guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department budget; forecast, monitor, and control labor and food costs. Identify major revenue and expense opportunities and potential problems. Control food cost, labor, and other expenses; monitor actual versus budgeted. Oversee food inventory, purchasing, control, and disbursement of all food supplies. Schedule staff based on forecasted volumes. Ensuring Exceptional Customer Service
Strive for 100% resident satisfaction by training and equipping team members to maximize engagement and service quality. Maintain professional attitude and appearance when engaging with residents and staff. Improve service by understanding guest needs and providing guidance and coaching as needed. Encourage behaviors that exceed guest expectations and retention. Empower employees to deliver excellent customer service and provide ongoing training. Foster teamwork to support guests and employees and seek resident feedback for improvements. Respond to guest problems and complaints promptly. Team Building and Management
Lead regular team meetings and establish goals (performance, budget, team). Solicit employee feedback and maintain an open-door policy to address concerns. Develop strategies to support team member engagement and ensure fair treatment. Provide training and tools to perform duties and communicate performance expectations. Offer coaching and counseling to achieve performance objectives. Preferred Qualifications
A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training Extensive catering experience is a plus High-volume, complex foodservice operations experience is highly desirable Institutional and batch cooking experience Hands-on chef experience required Comprehensive knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation Computers proficiency (Microsoft Office: Word, Excel, PowerPoint; Outlook, Internet) Willingness to participate in client satisfaction programs/activities ServSafe certification is highly desirable Benefits
Medical Dental Vision Life Insurance / AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may be eligible for paid or unpaid time off benefits in accordance with applicable laws. For positions in Washington State, Maryland, or to be performed Remotely, see paid time off benefits information. Compass Group is an equal opportunity employer. We are committed to fair hiring regardless of race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or other protected classifications. Applicants with a criminal history are considered in accordance with applicable laws.
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