Who We Are:Thompson Hospitality is the nation s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:PurposeGive back to our communitiesCelebrate diversityPeopleDo the right thingTreat people the way you want to be treatedAlways do your bestBe accountable for our actionsPerformanceServe the highest quality foodProvide world-class serviceMaintain flexibility to better serve our clientsCompetitive Benefits:Health/Dental/VisionPaid Time Off401(k), matched up to 4%Short and Long Term DisabilityTuition ReimbursementEmployee Referral ProgramPet InsuranceDiscounts: Hotels, Travel, Tickets, RestaurantsEmployees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending schoolThe Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals.Primary Duties and Responsibilities:The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates.ProductionDaily production meeting with key associates.Ensure that all aspects of post-production information are completed.Present in the kitchen for 60% of the meal.Ensure that production sheets and recipes are posted at least three days in advance.SanitationComplete daily checklist and keep on file.Compliance with all aspects of HACCP.Complete monthly HACCP inspection.Maintain a clean and organized kitchen throughout the entire workday.SafetyAttend monthly safety meeting with associates.Train associates in areas of safety.LaborPost labor schedules in advance.Achieve the goal of a 60/40 labor ratio.Eliminate unnecessary overtime.Cross train associates.QualificationsCulinary degree preferred.Three to five years of culinary management experience.Ability to manage an entire kitchen at multiple locations.High end catering experience helpful.Strong leadership skills.Desire to work with an industry leader.Experience working for a College is preferred.Knowledge of current culinary trends.Physical DemandsWhile performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision.Weprovide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.