Job Description
Job Description
Description :
Love what you do. Support the pros behind the shows!
Work for a company that treats its employees like family! After all, Full Compass Systems is a family-owned business that has almost 50 years’ worth of building relationships with our employees and customers. We are a one-stop shop for anything audio, video, lighting, and musical equipment related. We work with Fortune 100 companies, start-up companies, and every type of organization in between. Our benefits Include :
Volunteer Time Off
Paid Time Off
Health / Dental / Vision Insurance
401(k)
On-Site Restaurant
Position Summary
The Corporate Executive Chef is responsible for overseeing all culinary operations within a corporate setting, including the development and execution of menus, large and small-scale on-site catering functions, and day-to-day dining, while managing kitchen staff, food quality and safety, and budget control across all initiatives.
Essential Job Functions
Culinary Leadership & Menu Development :
- Develop, plan, and implement creative, seasonal, and health-conscious menus that align with company goals and employee preferences.
- Standardize recipes and ensure consistency in taste, presentation, and portioning.
- Stay updated on culinary trends and incorporate innovative techniques into the menu.
Operational Management :
Oversee all kitchen operations, ensuring efficiency and adherence to health and safety standards.Establish and enforce food preparation, cooking, and presentation standards.Monitor kitchen workflow and implement process improvements to enhance service speed and quality.Manage kitchen equipment maintenance and coordinate repairs or replacements as needed.Food Safety & Compliance :
Ensure all kitchen staff adhere to food safety, sanitation, and hygiene regulations.Ensure strict adherence to food safety, sanitation, and quality standards in compliance with the Wisconsin Food Code.Maintain compliance with local health department standards and company policies.Implement and enforce proper food storage, labeling, and handling procedures.Financial & Inventory Management :
Develop and manage food cost budgets, optimizing expenses while maintaining quality.Oversee inventory management, ordering, and supplier relationships to ensure cost-effective purchasing.Reduce food waste through efficient planning and inventory control.Team Leadership & Training :
Hire, train, and mentor kitchen staff, fostering a collaborative and high-performance team culture.Conduct performance evaluations and provide ongoing coaching and development.Ensure staff scheduling and workload distribution support smooth kitchen operations.Guest & Employee Experience :
Work closely with corporate leadership and employees to gather feedback and continuously improve dining experiences.Ensure food presentation and service meet high standards to enhance employee satisfaction.Manage occasional on-site events, including attending event planning meetings, menu planning, staff allocation, procurement, execution and tear-down required outside of normal day-to-day hours of operation. Collaborate with event planner(s) to ensure seamless catering delivery on-site.Monitor and control food costs for catering functions.Other duties as assigned.Supervisory Functions
Hire, train, and supervise a team of culinary professionals, including line cooks, sous chefs and dishwashers.Delegate tasks effectively and provide ongoing training and development opportunities for kitchen staff.Maintain proper staffing.Coordinate all job functions within the restaurant to ensure smooth operation.Manage staff timekeeping and time-off requests.Manage staff performance and perform annual performance assessments.Requirements :
Required Education and Experience
High school diploma or equivalent3 years proven experience as an Executive Chef in a high-volume dining environment.Supervisory experience required.Qualifications
Knowledge of menu and recipes including preparation procedures, plating, garnishment, portion size, presentation, and proper food handling.Proficiency in food cost analysis and budget management.Certified in food safety and sanitation practicesExtensive culinary knowledge and expertise in diverse cuisines.Competencies
Excellent written and verbal communication skills.Ability to work independently and with minimal supervision.Strong attention to detail.Ability to manage and effectively prioritize multiple projects.Ability to work under pressure.Work Environment
Work is performed in a restaurant environment with minimal, if any, travel outside of the office. Evenings, weekends, and holidays may occasionally be required with advance notice. Requires the ability to stand for extended periods; frequently walk; normal manual dexterity and eye-hand coordination; lift and move objects weighing up to 50 pounds; corrected hearing and vision to normal range; use of typical kitchen equipment and tools. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
