EXECUTIVE CHEF

Des Moines, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $69,800.00 - $96,100.00

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 premier hospitality food service group known for its dedication to culinary excellence, creativity, and passion. As a leader in the food service industry, Unidine specializes in providing outstanding dining experiences through scratch cooking, innovative programs, and a variety of unique venue concepts including restaurants, bars, cafeterias, and bistros across the nation. Their commitment to using the freshest ingredients, staying ahead of industry trends, and empowering their team members with the right tools and resources, establishes them as a trusted name among hundreds of clients and customers. Operating under the larger Compass Group USA umbrella, Unidine enjoys an award-winning reputation for excellence, continuously evolving to meet the needs of diverse clientele while ensuring memorable guest experiences remain at the forefront.

The Executive Chef role at Unidine is an exciting opportunity for an inspirational and organized leader to manage and inspire kitchen operations. This position demands an individual who is hands-on, not afraid to engage directly with food preparation and team management to ensure the highest quality outcome every day. The Executive Chef will lead the culinary team by example, demonstrating top-notch culinary skills and a commitment to food quality, safety, and innovative presentation. Responsibilities include overseeing daily meal preparation, food production, and compliance with sanitation and safety protocols. The role requires managing budgetary goals, controlling food and labor costs, and nurturing a culture of exceptional customer service. The Executive Chef will also focus on continuous improvement in areas such as resident and client satisfaction, while mentoring and empowering on-site staff. Part of the job involves designing creative and distinctive menus that incorporate seasonal ingredients and local flavors, conducting inspections to ensure consistency, and driving efficiency in kitchen operations. Leadership duties also include fostering teamwork, facilitating regular team meetings, setting performance goals, and addressing employee concerns to sustain a motivated and productive crew. This position stresses an ongoing commitment to excellence in customer service, maintaining a professional presence, and responding effectively to guest feedback. Overall, this role blends culinary artistry with strong business acumen to ensure operational success and client satisfaction in a dynamic hospitality environment. Unidine offers an employee referral bonus and a comprehensive benefits package, reinforcing their investment in a thriving team and workplace culture.

Job Requirements

Associate degree or equivalent experience
Minimum of 5 years of progressive culinary management experience
Proven hands-on chef experience
Extensive knowledge of food safety and sanitation regulations
Strong leadership and team management skills
Ability to manage budgets and control food and labor costs
Proficiency with computer software including Microsoft Office and communication tools
Excellent customer service orientation and problem-solving skills
Ability to train, mentor, and coach staff
Commitment to maintaining a clean, safe, and organized kitchen environment

Job Qualifications

A.S. or equivalent experience
Minimum 5 years of progressive culinary or kitchen management experience depending upon formal degree or training
Extensive catering experience a plus
High volume complex foodservice operations experience highly desirable
Institutional and batch cooking experiences
Hands-on chef experience required
Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and Internet
Willingness to participate in client satisfaction programs and activities
ServSafe certified highly desirable

Job Duties

Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
Determine how food should be presented and create decorative food displays
Provide direction on menu development based on product availability
create distinctive specials that incorporate seasonal or special ingredients
Seek out sources for fresh food
monitor all produce and meat for freshness
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Research customer preferences and develop a menu which incorporates local foods and flavors
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Demonstrate new cooking techniques and equipment to staff
Supervise and coordinate activities of cooks and workers 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 the importance of safety procedures, detail procedure codes, ensure employee understanding of safety codes, monitor processes and procedures related to safety
Monitor the quality of raw and cooked food products to ensure that standards are met
Follow and enforce food safety and sanitation guidelines
Maintain purchasing, receiving and food storage standards
Participate in the development and implementation of business strategies aligned with client mission 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's budget and control labor and food costs
Identify major revenue and expense opportunities and possible problems
Control food cost, labor, and other expenses
monitor actual versus budgeted expenses
Oversee food inventory, purchasing, control, and disbursement of all food supplies
Schedule staff based upon forecasted volumes
Create 100 percent resident satisfaction by training and providing resources to team members to maximize engagement and best in class service
Maintain professional attitude and appearance while engaging with residents and community staff
Improve service by assisting individuals to understand guest needs
provide guidance, feedback, and coaching
Support service behaviors that are above and beyond for customer satisfaction and retention
Empower employees to provide excellent customer service and ensure ongoing training
Ensure employees provide genuine hospitality and teamwork
Use teamwork to support guests and employees
Seek opportunities to improve customer experience by seeking resident feedback and developing strategies
Review resident satisfaction results and other data to identify areas for improvement
Respond to and handle guest problems and complaints
Regularly lead team member meetings
Establish goals including performance, budget, and team goals
Solicit employee feedback with an "open door" policy and address employee concerns
Develop and implement strategies that support team member engagement
Ensure employees are treated fairly and equitably
Provide training to understand expectations and perform responsibilities
Provide necessary tools, communicate performance expectations, and provide ongoing feedback
Offer coaching and counseling to help employees reach their fullest potential