EXECUTIVE CHEF

Unidine is an industry-leading hospitality food service group known for its passion, creativity, and talent in crafting memorable guest experiences. As a prominent company in the food service industry, Unidine is committed to scratch cooking, innovative programs, venue concepts, and services that modernize dining programs across hundreds of client locations nationwide. Their restaurants, bars, cafeterias, and bistros are destinations where guests can enjoy extraordinary food made from the freshest ingredients, which is a core belief that drives their culinary philosophy. Unidine’s forward-thinking approach includes staying ahead of industry trends to foster innovation and providing team members with the right tools and resources to perform at their best. Their award-winning team culture is a testament to their dedication to excellence and quality in hospitality and food service.

The Executive Chef position based in Quakertown, PA, offers a competitive salary range of $80,000 to $85,000 annually, with additional merit increases as forms of compensation. This role calls for an inspirational and organized leader who is deeply involved in daily kitchen operations to ensure success. The Executive Chef will lead and participate in recruiting, training, food preparation, and overall culinary production. This leadership role focuses on delivering 'show quality' food by being hands-on while developing and empowering onsite kitchen staff. The Executive Chef’s goal is to continually improve satisfaction among residents, employees, and clients while maximizing financial performance. They are responsible for meeting monthly budget goals, controlling food and labor costs, and ensuring the safe handling of food in compliance with health and sanitation protocols.

In this role, the Executive Chef leads culinary operations by overseeing meal preparation, food quality, presentation, and compliance with safety and sanitation standards. They determine food presentation style and create decorative displays, provide direction on menu development focusing on product availability, and emphasize fresh ingredient sourcing with strict monitoring for quality. The Executive Chef prepares diverse foods regularly or for special functions, introduces new cooking techniques, and supervises kitchen staff activities. Ensuring compliance with federal, state, local, and company regulations for health and safety is paramount. The Executive Chef also sets performance standards for staff, communicating and enforcing safety procedures, and monitors food quality to meet established standards.

Financially, the Executive Chef participates in business strategy development aligned with the client’s mission and values. They manage controllable departmental expenses such as food cost, supplies, and equipment, while implementing guidelines and control procedures for purchasing and receiving. An ongoing analysis of financial and operational data is vital to adjusting business plans, labor, and operating costs. They develop and manage the department’s budget and analyze labor and food costs to meet or exceed goals. Major revenue and expense opportunities are identified and addressed, food inventory and purchasing processes are overseen, and staff scheduling is done based on forecasted volumes.

Customer service is a critical aspect of the role. The Executive Chef ensures 100% resident satisfaction by equipping team members with the necessary training and resources to provide outstanding service. Maintaining a professional attitude and appearance while engaging with residents and staff is expected. Service improvements are achieved through clear communication, feedback, coaching, and empowering employees to deliver exceptional hospitality and teamwork. The Executive Chef regularly seeks feedback to enhance the customer experience and handles guest complaints effectively.

Team building and management form the foundation of the operational culture. The Executive Chef leads team meetings, sets performance and budget goals, and fosters an open-door policy for employee feedback. Strategies to improve team member engagement and satisfaction are implemented, and a fair, equitable environment is promoted. Training is provided to ensure team members understand expectations and possess the tools to perform their duties. Performance feedback, coaching, and counseling are ongoing to help team members achieve their fullest potential.

Preferred qualifications for this role include an A.S. degree or equivalent experience, a minimum of five years of progressive culinary or kitchen management experience, and extensive catering experience is considered a plus. Experience in high-volume, complex foodservice operations and institutional or batch cooking is highly desirable. The role requires hands-on cooking experience and 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 research, is also required. A willingness to participate in client satisfaction programs and possession of ServSafe certification are mandatory.

Unidine is a member of Compass Group USA and is committed to diversity, equity, and inclusion in its hiring practices. The company offers a drug-free workplace and an ongoing candidate application process. This position may require additional background screenings depending on location. Qualified candidates can expect to work in an environment that values fairness, growth, and the highest standards of culinary excellence.