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Posted: Friday, December 29, 2017 1:33 PM

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Position Summary:

Corporate Chef position will promote and affirm the integrity and quality of Panini Kabob Grill food programs and food quality across their region. Provide culinary support services including: training, purchasing compliance and standards, preparation, presentation at Panini Kabob Grill restaurants. Exemplifies the traits of a Culinary Leader: passionate, dedicated, knowledgeable, and self-motivated with a strong drive to be on the cutting edge of Culinary Innovation. 

Primary Responsibilities:

Include providing ongoing training and support to Panini Kabob Grill Chefs, Managers and hourly staff in the area of food quality, presentation, purchasing, inventory controls, resource utilization and sanitation. Insure full compliance and effectiveness of the HACCP (Food Safety) program and NSF audit process. Contribute to the ongoing development and implementation of Panini Kabob Grill Food Culinary Programs, Health and Wellness initiatives and Retail Concepts.  Ensure success throughout all operations by influencing, coaching and training chefs and managers. Effectively coordinate and work with the management staff to implement and continuously improve standards, achieve common goals and improve client satisfaction. Work with Corporate to create, maintain and execute food programing and core program expectations. Projects and practices consistent ownership attributes that provide a high level of quality and service at all points of contact. Attend and participate in Culinary Leadership Team meetings and culinary events. 

Position Requirements:

  • Effective verbal and written communication skills. 
  • Ability to assess food production and quality standards accurately. 
  • Ability to both work at a high level of culinary standards and to train others to achieve high culinary standards. 
  • Must be able to gain respect and credibility to influence operations personnel and enforce standards without direct authority. 
  • Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations. 
  • Excellent menu planning and execution skills for all levels of events and operations. 
  • Self-motivated to maintain knowledge of current food trends and changes in the industry. 
  • Contribute to the ongoing development and implementation of Corporate Culinary Programs and Health and Wellness initiatives including new cutting edge culinary programs and trends. 
  • Comprehensive knowledge of all the components contributing to food cost control. 
  • Desire to develop and support others in their efforts to improve their culinary skills and work performance. 
  • Ability to effectively work as a member of a team to achieve a specific goal or complete a project within constraining time limitations. 
  • Must be capable of managing and prioritizing multiple and competing priorities and stress factors. 
  • Demonstrated experiences being reliable, responsible, and dependable, and fulfilling obligations. 
  • Able to accept criticism and maintain professionalism with high stress situations. 
  • Ability to create collaborative environment with cross section of leaders from different sectors of the business. 
  • Proficient in cost controls and cost leadership. Must always be looking for ways to control expenses in all areas of the kitchen and cafe including; product cost, labor costs and direct expenses. 
  • Must be able to cost menus and recipes in a timely and effective manner that maximizes margin. Must also be able to train chefs in costing and cost controls. 
  • Proven skills in managing budgets effectively and ability to achieve KPIs. 
  • Essential Skills and Experience:
  • Food Quality, Catering and Standards:
  • Assess individual account needs through account visits, inspections reports, and communication with the Regional Operational Excellence Triad 
  • Review food production practices in each account for efficiency, quality and safety. 
  • Enforce scratch and batch cooking preparation standards. 
  • Teach and implement innovative cooking and presentation techniques and execute high catering standards. 
  • Communicate and reinforce our culinary culture and food quality standards. Inspire staff to excellence. 
  • Multi unit operations experience. 
  • Must be able to use MS products as well as Google tools & apps (sheets, docs, slides, calendar,webex ) 
  • Culinary Development and Training 
  • Implementation of culinary training tools and systems to make GEI culinary culture the best in class. 
  • Participate in all aspects of culinary training 
  • Review and assess menus at each location. Implement training as needed. 
  • Participate in recruitment of regional culinary talent. Includes set up stages(food tasting) for the purpose of screening chef candidates. Maintains contacts with culinary schools, associations, and participates in recruiting activities and interviews. 
  • Actively involved in supporting sales and RFP process through station and program concept as well as menu crafting and development. 
  • Food Safety (HACCP), Workplace Safety, Sanitation and Organization 
  • Assure that the HACCP program is implemented and effective in all assigned accounts. Provide training in safe Food Handling procedures. 
  • Knowledge of Food and Workplace Safety requirements for that region. Identify and correct infractions. Work with accounts to correct any infractions on inspections including third party inspections. 
  • Demonstrate safe work habits to prevent accidents in kitchen and act to prevent or correct any unsafe practices or situations. 
  • Evaluate sanitation in each account assigned and work with the operations to immediately correct deficiencies. 
  • Evaluate kitchen organization and flow for safety and efficiency. Make corrections as needed working with the chef and manager. 
  • Food Production, Purchasing and Inventory Controls 
  • Evaluate Food Purchasing in each account to make sure that specifications are being followed. 
  • Assess recipe compliance and portion controls for consistency in food quality, nutritional integrity, waste and cost controls. 
  • Assure that all locations are using effective ordering systems. Train and correct as needed. 
  • Assure that all locations are using only approved vendors. Work with each location and purchasing department to correct any issues. 
  • Monitor accounts to make sure inventory guidelines are being followed. 
  • Review job descriptions for kitchen staff. Assess workloads, skill level, and efficiency. Make recommendations as required. 
  • Physical Demands and Work Environment 
  • Must be able to lift a minimum of 25lbs. 
  • Employee must be able to work on their feet 7.5 hour per day excluding breaks. 
  • Extensive travel will be required depending on operational needs and location 
  • Employee has to work under pressure and time deadlines during peak periods.

• Location: Orange County

• Post ID: 151287327 orangecounty is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018