EXECUTIVE CHEF II

Detroit, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $94,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

life insurance/AD&D

Disability insurance

Retirement Plan

Paid 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

Paid parental leave

Personal Leave

Job Description

Eurest, a premier leader in business and industry dining, is a dynamic and innovative foodservice company operating nationwide across various industries. Known for delivering exceptional dining experiences, Eurest serves the employees of some of the nation's largest and most prestigious companies. The company prides itself on creating world-class meals in corporate cafes, executive dining rooms, and offering on-site catering and vending solutions. With a workforce of over 16,000 chefs and in-unit associates, Eurest emphasizes quality, innovation, and a high-performance culture. Joining Eurest means becoming part of a fast-growing team of professionals who are enthusiastic about their craft and committed to delivering unparalleled results. The company values entrepreneurial spirit and encourages continuous growth opportunities within its ranks.

The role of Executive Chef at Eurest is a significant leadership position responsible for overseeing kitchen operations with an emphasis on maintaining a safe and sanitary work environment. This position offers a competitive yearly salary range between $90,000 and $94,000. The Executive Chef is entrusted with planning menus that adhere to corporate standards, ensuring the highest quality in food preparation and presentation. The role demands an energetic, entrepreneurial culinary professional eager to lead a team committed to excellence. Responsibilities include managing daily kitchen activities, ensuring compliance with health and safety regulations, conducting staff training on food safety and equipment handling, and maintaining inventory control. The Executive Chef will also oversee the implementation of cleaning and maintenance schedules, supervise waste management, and participate in staff development and professional programs. This role is ideal for a hands-on culinary leader with extensive experience in high-volume and complex foodservice operations, catering, and institutional cooking. Eurest encourages candidates who are ServSafe certified and proficient with computer applications to apply, as these skills are crucial for successful performance in this position. Overall, this opportunity offers a rewarding career path for culinary professionals passionate about quality foodservice management and innovative dining solutions.

Job Requirements

Relevant culinary or kitchen management experience
Ability to plan and execute menus following corporate guidelines
Knowledge of food safety, sanitation, and health regulations
Experience in training and managing kitchen staff
Competency in inventory management and waste control
Ability to maintain and enforce cleaning and maintenance schedules
Computer literacy with Microsoft Office and communication tools
ServSafe certification highly desirable
Strong organizational and leadership skills
Ability to comply with company safety policies
Effective communication and team collaboration skills

Job Qualifications

A.S. degree or equivalent experience
Minimum of three to five years of progressive culinary or kitchen management experience depending on formal degree or training
Extensive catering experience
Experience with high volume, complex foodservice operations
Institutional and batch cooking experience
Hands-on chef experience
Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
Proficiency with Microsoft Office applications including Word, Excel, and PowerPoint, as well as Outlook, email, and the Internet
ServSafe certification preferred

Job Duties

Plan regular and modified menus according to established guidelines
Follow standardized recipes, portioning, and presentation standards
Complete and utilize daily production worksheets and waste log sheets
Taste completed meals to ensure quality
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and regulatory standards
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas
Ensure kitchen staff follow and complete cleaning schedules as assigned
Maintain inventory of food and non-food supplies to stay within established guidelines
Make decisions regarding utilization of leftover food products within company guidelines
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures
Follow facility, department, and company safety policies and procedures including occurrence reporting
Participate and attend departmental meetings, staff development, and professional programs as appropriate