Address
Form of workJob Description
HSS is the largest staffing agency focused on hospitality staffing. We work every day to match people looking for work with: Hotels, Resorts, Banquet Halls, Colleges & Universities, Corporate Facilities, Event Spaces, Medical Facilities, and more.
HSS is currently recruiting for a Regional Executive Chef for a direct hire opportunity with our Client the Northern California area.
The Regional Executive Chef will be the liaison between the our clients Operations Performance team and the field, ensuring the food quality and service standards. The Regional Executive Chef will support up to 9 locations within the northern california region.
The Regional Executive Chef will evaluate the standards, financials, and operating procedures, and provide that analysis & feedback to area leadership. This role may also be asked to provide support for various special events, food presentations, culinary training and drive the teams to be at the forefront of Culinary Innovation.
The ideal candidate will be a passionate, hands-on chef, with the ability & drive to make a difference every day.
PAY: 115-125K
NOTE: Position is eligible for additional Monthly Housing and Transportation Stipends
Success Criteria
? Monitor and ensure:
? Kitchen organization and cleanliness provides a safe environment for all employees
? Workplace Safety guidelines, policies, and SOPs are followed daily
? Food Safety guidelines, policies, and SOPs are followed daily
? Menu guidelines, policies, and SOPs are followed daily
? Products are labeled accurately according to the labeling SOP
? All HACCP guidelines, policies, and SOPs are followed daily
? All internal audit guidelines, policies, and SOPs are followed daily
? Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed
? Procurement Integrity Index scores are complaint with our Key Performance Indicators
Key Areas of Collaboration and Influence
? Reports to the Director of Food Excellence,
? Realize the importance of a team working environment
? Communicate and work effectively with conference room and facilities team
? Support the culinary team when needed
Ideal Candidate Experience
? Culinary degree or relevant industry experience
? Serve Safe Certified
? Knowledge of plant-based plant forward menus and recipe development
? 10+ years of culinary leadership experience in food service, hospitality, restaurant, or similar industry
? Effective verbal and written communication skills
? Ability to assess food production and quality standards accurately
? Ability to both work at an elevated level of culinary standards and to train others to achieve high culinary standards
? Must be able to gain respect and credibility to influence operations personnel and enforce standards without direct authority
? Expert knowledge of HACCP (Hazard Analysis and Critical Control Point) and Food Safety practices and the ability to identify and correct problems in the operations
? Excellent menu planning and execution skills for all levels of events and operations
? Self-motivated to maintain knowledge of current food trends and changes in the industry
? Contribute to the ongoing development and implementation of Corporate Culinary Programs and Health and Wellness initiatives including new innovative culinary programs and trends
? Comprehensive knowledge of all the components contributing to food cost control
? Desire to develop and support others in their efforts to improve their culinary skills and work performance
? Ability to effectively work as a member of a team to achieve a specific goal or complete a project within constraining time limitations
? Must be capable of managing and prioritizing multiple and competing priorities and stress factors.
? Advanced catering knowledge and skills for all levels and sizes of catered functions
? Demonstrated experiences being reliable, responsible, and dependable, and fulfilling obligations.
? Able to accept criticism and maintain professionalism with high stress situations
? Ability to create a collaborative environment with a cross section of leaders from different sectors of the business
? Proficient in cost controls and cost leadership. Must always be looking for ways to control expenses in all areas of the kitchen and cafe including product cost, labor costs and direct expenses
? Must be able to cost menus and recipes in a timely and effective manner that maximizes margin. Must also be able to train chefs in costing and cost controls
? Proven skills in managing budgets effectively and ability to achieve KPIs (Key Performance Indicators)
Food Quality, Catering and Standards
? Assess individual account needs through account visits, inspections reports, and communication with the Regional Operational Excellence Triad
? Review food production practices in each account for efficiency, quality, and safety.
? Enforce scratch and batch cooking preparation standards.
? Teach and implement innovative cooking and presentation techniques and execute high catering standards.
? Communicate and reinforce our culinary culture and food quality standards. Inspire staff to excellence.
? Support all levels of on-site client and off-site catering functions.
? Multi-unit operations experience.
? Must be able to use MS products as well as Google tools & apps (sheets, docs, slides, calendar, WebEx)
Culinary Development and Training
? Implementation of culinary training tools and systems to make company culinary culture the best in class
? Participate in all aspects of culinary training
? Review and assess menus at each location. Implement training as needed
? Participate in recruitment of regional culinary talent. Includes setting up stages (food tasting) for the purpose of screening chef candidates. Maintains contacts with culinary schools, associations, and participates in recruiting activities and interviews
? Actively involved in National and Regional Culinary trade organizations to promote the company Food Culture and use as a prospective recruiting tool for culinary talent
? Actively involved in supporting sales and RFP (Request for Proposal) process through station and program concept as well as menu crafting and development
? Food Safety HACCP (Hazard Analysis and Critical Control Point), Workplace Safety, Sanitation and Organization
? Assure that the HACCP program is implemented and effective in all assigned accounts; provide training in safe Food Handling procedures
? Knowledge of Food and Workplace Safety requirements for that region - identify and correct infractions, and work with accounts to correct any infractions on inspections including third party inspections
? Instruct and proctor the NRA (National Restaurant Association) SERV Safe food safety test as well as Company Food Handler Card Program
? Demonstrate safe work habits to prevent accidents in the kitchen and act to prevent or correct any unsafe practices or situations
? Evaluate sanitation in each account assigned and work with the operations to immediately correct deficiencies
? Evaluate kitchen organization and flow for safety and efficiency; make corrections as needed working with the chef and manager
Food Production, Purchasing and Inventory Controls
? Implement and support all aspects of MenuCore including influencing chefs and managers to utilize the program to its fullest capability
? Assist company culinary team in making procurement decisions including:
? Support all procurement decisions that impact our business at an enterprise level
? Assure that all locations are using the company production record system
? Evaluate Food Purchasing in each account to make sure that company specifications are being followed
? Assess recipe compliance and portion controls for consistency in food quality, nutritional integrity, waste, and cost controls
? Assure that all locations are using effective ordering systems; train and correct as needed
? Assure that all locations are using only approved vendors; work with each location and purchasing department to correct any issues
? Monitor accounts to make sure inventory guidelines are being followed
? Review job descriptions for kitchen staff. Assess workloads, skill level, and efficiency; make recommendations as required
Key Accountabilities
? Provide ongoing training and support to company Chefs, Managers and hourly staff in food quality, presentation, purchasing, inventory controls, resource utilization and sanitation
? Ensure full compliance and effectiveness of the HACCP (Food Safety) program and NSF audit process
? Contribute to the ongoing development and implementation of Company Food Culinary Programs, Health and Wellness initiatives and Retail Concepts
? Ensure MenuCore success throughout all operations by influencing, coaching, and training chefs and managers
? Effectively coordinate and work with the Triad (Area Managers and Operations Excellence Team) to implement and continuously improve standards, achieve common goals, and improve client satisfaction
? Work with the Culinary Director to create, maintain and execute food programming and core program expectations
? Projects and practices consistent ownership attributes that provide an elevated level of quality and service at all points of contact
? Attend and participate in Culinary Leadership Team meetings and culinary events
Physical Demands and Work Environment
? Must be able to lift a minimum of 25 lbs.
? Employees must be able to work on their feet 7.5 hours per day excluding breaks
? Extensive travel will be required depending on operational needs and location
? Employees must be able to work under pressure and time deadlines during peak periods
Interested in additional opportunities visit us at:
https://jobs2.smartsearchonline.com/hssstaffing/jobs/
Having problems applying? Please send us your resume directly to TATEAM@HSSSTAFFING.com
HSS is an Equal Opportunity Employer and it is our policy to not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.
HSS is currently recruiting for a Regional Executive Chef for a direct hire opportunity with our Client the Northern California area.
The Regional Executive Chef will be the liaison between the our clients Operations Performance team and the field, ensuring the food quality and service standards. The Regional Executive Chef will support up to 9 locations within the northern california region.
The Regional Executive Chef will evaluate the standards, financials, and operating procedures, and provide that analysis & feedback to area leadership. This role may also be asked to provide support for various special events, food presentations, culinary training and drive the teams to be at the forefront of Culinary Innovation.
The ideal candidate will be a passionate, hands-on chef, with the ability & drive to make a difference every day.
PAY: 115-125K
NOTE: Position is eligible for additional Monthly Housing and Transportation Stipends
Success Criteria
? Monitor and ensure:
? Kitchen organization and cleanliness provides a safe environment for all employees
? Workplace Safety guidelines, policies, and SOPs are followed daily
? Food Safety guidelines, policies, and SOPs are followed daily
? Menu guidelines, policies, and SOPs are followed daily
? Products are labeled accurately according to the labeling SOP
? All HACCP guidelines, policies, and SOPs are followed daily
? All internal audit guidelines, policies, and SOPs are followed daily
? Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed
? Procurement Integrity Index scores are complaint with our Key Performance Indicators
Key Areas of Collaboration and Influence
? Reports to the Director of Food Excellence,
? Realize the importance of a team working environment
? Communicate and work effectively with conference room and facilities team
? Support the culinary team when needed
Ideal Candidate Experience
? Culinary degree or relevant industry experience
? Serve Safe Certified
? Knowledge of plant-based plant forward menus and recipe development
? 10+ years of culinary leadership experience in food service, hospitality, restaurant, or similar industry
? Effective verbal and written communication skills
? Ability to assess food production and quality standards accurately
? Ability to both work at an elevated level of culinary standards and to train others to achieve high culinary standards
? Must be able to gain respect and credibility to influence operations personnel and enforce standards without direct authority
? Expert knowledge of HACCP (Hazard Analysis and Critical Control Point) and Food Safety practices and the ability to identify and correct problems in the operations
? Excellent menu planning and execution skills for all levels of events and operations
? Self-motivated to maintain knowledge of current food trends and changes in the industry
? Contribute to the ongoing development and implementation of Corporate Culinary Programs and Health and Wellness initiatives including new innovative culinary programs and trends
? Comprehensive knowledge of all the components contributing to food cost control
? Desire to develop and support others in their efforts to improve their culinary skills and work performance
? Ability to effectively work as a member of a team to achieve a specific goal or complete a project within constraining time limitations
? Must be capable of managing and prioritizing multiple and competing priorities and stress factors.
? Advanced catering knowledge and skills for all levels and sizes of catered functions
? Demonstrated experiences being reliable, responsible, and dependable, and fulfilling obligations.
? Able to accept criticism and maintain professionalism with high stress situations
? Ability to create a collaborative environment with a cross section of leaders from different sectors of the business
? Proficient in cost controls and cost leadership. Must always be looking for ways to control expenses in all areas of the kitchen and cafe including product cost, labor costs and direct expenses
? Must be able to cost menus and recipes in a timely and effective manner that maximizes margin. Must also be able to train chefs in costing and cost controls
? Proven skills in managing budgets effectively and ability to achieve KPIs (Key Performance Indicators)
Food Quality, Catering and Standards
? Assess individual account needs through account visits, inspections reports, and communication with the Regional Operational Excellence Triad
? Review food production practices in each account for efficiency, quality, and safety.
? Enforce scratch and batch cooking preparation standards.
? Teach and implement innovative cooking and presentation techniques and execute high catering standards.
? Communicate and reinforce our culinary culture and food quality standards. Inspire staff to excellence.
? Support all levels of on-site client and off-site catering functions.
? Multi-unit operations experience.
? Must be able to use MS products as well as Google tools & apps (sheets, docs, slides, calendar, WebEx)
Culinary Development and Training
? Implementation of culinary training tools and systems to make company culinary culture the best in class
? Participate in all aspects of culinary training
? Review and assess menus at each location. Implement training as needed
? Participate in recruitment of regional culinary talent. Includes setting up stages (food tasting) for the purpose of screening chef candidates. Maintains contacts with culinary schools, associations, and participates in recruiting activities and interviews
? Actively involved in National and Regional Culinary trade organizations to promote the company Food Culture and use as a prospective recruiting tool for culinary talent
? Actively involved in supporting sales and RFP (Request for Proposal) process through station and program concept as well as menu crafting and development
? Food Safety HACCP (Hazard Analysis and Critical Control Point), Workplace Safety, Sanitation and Organization
? Assure that the HACCP program is implemented and effective in all assigned accounts; provide training in safe Food Handling procedures
? Knowledge of Food and Workplace Safety requirements for that region - identify and correct infractions, and work with accounts to correct any infractions on inspections including third party inspections
? Instruct and proctor the NRA (National Restaurant Association) SERV Safe food safety test as well as Company Food Handler Card Program
? Demonstrate safe work habits to prevent accidents in the kitchen and act to prevent or correct any unsafe practices or situations
? Evaluate sanitation in each account assigned and work with the operations to immediately correct deficiencies
? Evaluate kitchen organization and flow for safety and efficiency; make corrections as needed working with the chef and manager
Food Production, Purchasing and Inventory Controls
? Implement and support all aspects of MenuCore including influencing chefs and managers to utilize the program to its fullest capability
? Assist company culinary team in making procurement decisions including:
? Support all procurement decisions that impact our business at an enterprise level
? Assure that all locations are using the company production record system
? Evaluate Food Purchasing in each account to make sure that company specifications are being followed
? Assess recipe compliance and portion controls for consistency in food quality, nutritional integrity, waste, and cost controls
? Assure that all locations are using effective ordering systems; train and correct as needed
? Assure that all locations are using only approved vendors; work with each location and purchasing department to correct any issues
? Monitor accounts to make sure inventory guidelines are being followed
? Review job descriptions for kitchen staff. Assess workloads, skill level, and efficiency; make recommendations as required
Key Accountabilities
? Provide ongoing training and support to company Chefs, Managers and hourly staff in food quality, presentation, purchasing, inventory controls, resource utilization and sanitation
? Ensure full compliance and effectiveness of the HACCP (Food Safety) program and NSF audit process
? Contribute to the ongoing development and implementation of Company Food Culinary Programs, Health and Wellness initiatives and Retail Concepts
? Ensure MenuCore success throughout all operations by influencing, coaching, and training chefs and managers
? Effectively coordinate and work with the Triad (Area Managers and Operations Excellence Team) to implement and continuously improve standards, achieve common goals, and improve client satisfaction
? Work with the Culinary Director to create, maintain and execute food programming and core program expectations
? Projects and practices consistent ownership attributes that provide an elevated level of quality and service at all points of contact
? Attend and participate in Culinary Leadership Team meetings and culinary events
Physical Demands and Work Environment
? Must be able to lift a minimum of 25 lbs.
? Employees must be able to work on their feet 7.5 hours per day excluding breaks
? Extensive travel will be required depending on operational needs and location
? Employees must be able to work under pressure and time deadlines during peak periods
Interested in additional opportunities visit us at:
https://jobs2.smartsearchonline.com/hssstaffing/jobs/
Having problems applying? Please send us your resume directly to TATEAM@HSSSTAFFING.com
HSS is an Equal Opportunity Employer and it is our policy to not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.
