Executive Chef at Quest Food Mangement TL – Urbana, Illinois

Our Promise

Balance - Quest fosters a fun, supportive environment that puts people first and strives for both culinary excellence and enduring relationships. Our flexible work opportunities encourage a healthy life balance for all of our valued team members.

Meaning - Quest believes that every aspect of what we do has significance, and therefore, our food is fresh and made from scratch, using high quality and responsibly sourced ingredients. We nourish our communities with wholesome meals and through our genuine and personal connections.

Recognition - Quest provides competitive compensation and benefits, and celebrates the fulfillment of our collective values at all levels of the organization. We support professional growth through training, development and access to highly visible leadership.

Position Summary

Responsible for managing all culinary functions for a school dining account which include the overall operation and maintenance of kitchen and storage facilities. Accountable for the cleanliness and sanitation of the Back of the House (BOH). Additionally, this position leads a team of associates and manage the preparation, portioning, service and sanitation of the BOH.

Essential Duties and Responsibilities

• Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced.
• Demonstrates commitment to Quest vision, values and missions through actions on a daily basis.
• Manage staff to include selection, work allocation, training, coaching and mentoring, problem resolution, performance evaluation and feedback, and corrective action.
• Measure customer satisfaction levels and resolve any service issues immediately.
• Handle all BOH financials and provide input with budget development and forecasting.
• Manage BOH head count and labor dollars.
• Manage food cost controls and control expenditures for the account.
• Plan and create all menus.
• Cost out recipes for all locations.
• Purchase and manage all inventory including paper, supplies and chemicals.
• Roll out new culinary programs in conjunction with marketing and culinary strategies on a monthly basis.
• Anticipate trends and roll out new concepts and ideas.
• Stay abreast and current with product mix and rotate new items to keep grab and go operations fresh.
• Oversee all safety and food safety for the account.
• Act as a liaison with the client.
• Oversee equipment maintenance and work with client on preventive maintenance policies.
• Follow HACCP guidelines to ensure safe food practices.
• Follow all Quest policies and food safety guidelines.