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/AD
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 (FSAs)
Job Description
Unidine is a leading hospitality food service group recognized for its commitment to excellence and innovation in dining experiences across the nation. As part of Compass Group USA, Unidine operates a variety of restaurants, bars, cafeterias, and bistros that specialize in using fresh ingredients and progressive culinary techniques to create memorable meals for guests. The company prides itself on scratch cooking, pioneering innovative programs, and venue concepts that continually push the boundaries of the food service industry. Unidine’s exceptional team shares a passion for creativity and culinary talent, ensuring a dynamic and inspiring workplace. The organization places a strong emphasis on providing employees with the necessary tools and resources to excel and grow professionally. Its commitment to quality and guest satisfaction has established Unidine as a trusted name in food service management, making it an ideal place for culinary professionals looking to advance their careers.
This Executive Chef position is an exciting opportunity for an energetic, entrepreneurial culinary professional to lead kitchen operations and oversee day-to-day food preparation and staff management at one of Unidine’s esteemed venues. Offering a competitive salary of $60,000 to $65,000 annually, this role focuses on maintaining a safe, sanitary, and efficient kitchen environment while delivering high-quality culinary experiences that meet corporate standards. The Executive Chef is responsible for planning menus, supervising culinary staff, controlling inventory, adhering to food safety regulations, and ensuring all meals meet the highest standards of taste, presentation, and quality. Beyond kitchen management, the position also includes financial responsibilities such as managing budgets, food costs, and labor expenses, ensuring profitability and operational efficiency.
As a leader, the Executive Chef exemplifies excellence by personally engaging in culinary performance, mentoring team members, and fostering a culture of teamwork and professional development. They actively contribute to implementing business strategies aligned with client and company missions, engage in client satisfaction programs, and maintain compliance with all health and safety regulations. The role demands strong organizational, leadership, and communication skills, combined with a passion for culinary innovation and guest satisfaction. This position is well suited for a hands-on chef with significant kitchen management experience, catering knowledge, and a comprehensive understanding of food trends, sanitation, and cost control. Joining Unidine means becoming part of an award-winning team dedicated to delivering extraordinary dining experiences and setting new standards in the hospitality industry.
This Executive Chef position is an exciting opportunity for an energetic, entrepreneurial culinary professional to lead kitchen operations and oversee day-to-day food preparation and staff management at one of Unidine’s esteemed venues. Offering a competitive salary of $60,000 to $65,000 annually, this role focuses on maintaining a safe, sanitary, and efficient kitchen environment while delivering high-quality culinary experiences that meet corporate standards. The Executive Chef is responsible for planning menus, supervising culinary staff, controlling inventory, adhering to food safety regulations, and ensuring all meals meet the highest standards of taste, presentation, and quality. Beyond kitchen management, the position also includes financial responsibilities such as managing budgets, food costs, and labor expenses, ensuring profitability and operational efficiency.
As a leader, the Executive Chef exemplifies excellence by personally engaging in culinary performance, mentoring team members, and fostering a culture of teamwork and professional development. They actively contribute to implementing business strategies aligned with client and company missions, engage in client satisfaction programs, and maintain compliance with all health and safety regulations. The role demands strong organizational, leadership, and communication skills, combined with a passion for culinary innovation and guest satisfaction. This position is well suited for a hands-on chef with significant kitchen management experience, catering knowledge, and a comprehensive understanding of food trends, sanitation, and cost control. Joining Unidine means becoming part of an award-winning team dedicated to delivering extraordinary dining experiences and setting new standards in the hospitality industry.
Job Requirements
- A.S. or equivalent experience
- minimum of three to five years of progressive culinary/kitchen management experience
- hands-on chef experience
- comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- experienced with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and the Internet
- ServSafe certification highly desirable
- must be willing to participate in client satisfaction programs and activities
Job Qualifications
- A.S. or equivalent experience
- minimum of three to five years of progressive culinary/kitchen management experience
- hands-on chef experience is a must
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- experience with Microsoft Office including Word, Excel, PowerPoint, Outlook, Email and Internet
- ServSafe certification is highly desirable
- must be willing to participate in client satisfaction programs and activities
- extensive catering experience is a plus
- high volume, complex foodservice operations experience is highly desirable
- institutional and batch cooking experiences
Job Duties
- Plans regular and modified menus according to established guidelines
- follows standardized recipes, portioning and presentation standards
- completes and utilizes daily production worksheets and waste log sheets
- tastes completed meals to ensure quality
- trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
- establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
- maintains inventory of food and non-food supplies to stay within established guidelines
- makes all decisions regarding utilization of leftover food products
- complies with federal, state and local health and sanitation regulations
- participates and attends departmental meetings and staff development programs
- leads daily culinary production including meal preparation, food quality, compliance with safety and sanitation standards, and cost controls
- creates decorative food displays and distinctive menu specials
- supervises and coordinates activities of cooks and workers
- ensures compliance with health, safety, and sanitation standards
- provides guidance and direction to subordinates including performance monitoring
- communicates importance of safety procedures and monitors related processes
- maintains purchasing, receiving and food storage standards
- manages department controllable expenses and budget
- develops business strategies aligned with client goals
- schedules staff based on forecasted volumes
- creates 100 percent resident satisfaction through training and resources
- handles guest complaints
- leads team meetings and establishes team and budget goals
- solicits employee feedback and implements engagement strategies
- provides coaching and counseling to team members to reach performance objectives
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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