EXECUTIVE CHEF

College Station, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $65,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Flexible Time Off

holiday time off

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Job Description

Unidine is a leading hospitality food service group known for its commitment to fresh ingredients, scratch cooking, and innovative dining experiences. Operating across hundreds of client venues nationwide, Unidine modernizes dining programs through exceptional creativity, passion, and culinary skill demonstrated by its team. The company manages a diverse portfolio of restaurants, bars, cafeterias, and bistros, aimed at delivering extraordinary guest experiences through high-quality food and service. With a strategic focus on culinary innovation and operational excellence, Unidine continues to be an industry trailblazer, offering a supportive and resource-rich environment for its employees to excel.

The Executive Chef role at Unidine is a pivotal position responsible for overseeing all kitchen operations, ensuring the highest standards in food preparation, safety, and quality. This role demands a dynamic, entrepreneurial culinary professional who can lead by example, inspire a team, and drive the success of daily kitchen activities. The Executive Chef will direct meal preparation according to corporate guidelines, implement and maintain safety and sanitation protocols, and uphold rigorous quality standards. This position includes developing regular and special menus, training kitchen staff, and managing inventory and food costs. Reporting on adherence to health and safety regulations is also a critical responsibility.

Beyond operational oversight, the Executive Chef plays a vital role in business and financial management by controlling food and labor costs, managing purchasing procedures, and aligning kitchen strategies with broader company objectives. The role requires a balance of creative culinary expertise and strong leadership capabilities to foster a high-performing, engaged team. The Executive Chef is committed to delivering outstanding customer service by improving resident and client satisfaction and tailoring food offerings to meet diverse preferences. This leadership role, eligible for an employee referral bonus, offers a salary range of $60,000 to $65,000 and a comprehensive benefits package. It is a rewarding career opportunity for an experienced culinary leader who seeks to be part of an award-winning hospitality team dedicated to excellence and innovation.

Job Requirements

A.S. degree or equivalent experience
minimum three to five years of progressive culinary or kitchen management experience
experience in high volume, complex foodservice operations
hands-on chef experience
knowledge of food safety, sanitation, and food cost controls
proficiency with Microsoft Office applications and email
ServSafe certification preferred
ability to comply with health and safety regulations
effective leadership and communication skills

Job Qualifications

A.S. degree or equivalent experience
minimum 3 to 5 years of progressive culinary/kitchen management experience
extensive catering experience a plus
high volume, complex foodservice operations experience highly desirable
institutional and batch cooking experience
hands-on chef experience required
comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
proficiency with computers including Microsoft Office, Outlook, email, and Internet
ServSafe certification highly desirable
willingness to participate in client satisfaction programs and activities

Job Duties

Plan regular and modified menus according to guidelines
follow standardized recipes, portioning, and presentation standards
complete and use 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
establish and maintain cleaning and maintenance schedules
maintain inventory of food and non-food supplies
make decisions regarding utilization of leftover food products
comply with all health and sanitation regulations
participate in departmental meetings and professional development
lead daily culinary production and ensure quality and presentation
determine food presentation and create decorative displays
provide direction on menu development
seek sources for fresh food and monitor produce and meat freshness
maintain product consistency through inspections
research customer preferences and develop menus
prepare and cook foods regularly or for special functions
demonstrate new cooking techniques and equipment
supervise and coordinate kitchen staff
ensure compliance with safety and sanitation standards
provide guidance and monitor staff performance
communicate safety procedures and monitor safety compliance
maintain purchasing, receiving, and food storage standards
manage department controllable expenses including food cost, supplies, uniforms, and equipment
develop and implement purchasing and receiving guidelines
analyze financial and operational information
develop and manage department budget
control food and labor costs
oversee food inventory and purchasing
schedule staff based on forecasted volumes
create 100% resident satisfaction through training and resources
maintain professional attitude and engagement with residents
improve service through feedback and coaching
support exceptional customer service behaviors
empower employees to provide excellent service
establish employee expectations
provide ongoing training
ensure hospitality and teamwork
improve customer experience through feedback
respond to guest problems and complaints
lead team meetings
establish goals and solicit employee feedback
implement strategies to support engagement
treat employees fairly
communicate performance expectations
provide coaching and counseling