** Corporate Executive Chef**

**Job Category****:** CULINARY **Requisition Number****:** EXECU03629 Showing 1 location **Job Details**

**Description**

**Who We Are:**

Thompson Hospitality is the nations 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 twenty-five 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

**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

The Corporate Executive Chef will be directly responsible for following and implementing the culinary standards and overseeing the culinary operations of multiple locations. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness.

**Primary Duties and Responsibilities:**

* Culinary and Ideation of menu item recipes for all concepts

* Awareness and tracking of new culinary trends and recipes.

* Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.

* Ensure all food safety regulations are followed.

* Inspect the quality of the food.

* Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance.

* Prepares necessary data for applicable parts of the budget - projects annual food, labor and other costs and monitors theoretical, forecast and actual financial results; takes corrective action as necessary to help assure that financial goals are met.

* Oversee purchasing to stay within budget.

* Ensures high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times.

* Schedules, works and coordinates the work of Kitchen Staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

* Conducts performance-oriented training and maintains accurate training records.

* Organizes, trains and manages to see that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment.

* Hire and train new kitchen staff.

* Utilizes par sheets to maintain a proper level of food to avoid waste.

* Primarily responsible for inventory management. Oversees ordering, storage, inventory and loss-control of food and kitchen supplies.

* Manage special dietary needs.

* Additional duties assigned by Supervisor

**Qualifications**

* Culinary degree preferred.

* Three to five years of culinary management experience at store level as well as oversight of multiple locations for full service restaurants.

* Ability to manage day to day of culinary kitchen operations at multiple locations.

* Budgeting skills to control costs.

* Ability to handle multiple tasks at once over varied brands within TH portfolio

* Deep knowledge of the food industry and trends.

* Ideation and creation of new menu items.

* High end catering and/or hotel experience.

* Strong leadership and time management skills.

* Desire to work with an industry leader.

**Physical Demands**

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision.

**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.**

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