Executive Chef, Production (Contract)

Requirements

• The requirements listed below are representative of the knowledge, skill, ability and/or other characteristics needed for this role. Reasonable accommodations may be made to enable individuals with disabilities.
• 6+ years' experience in a commissary kitchen and high-volume food preparation
• High School Diploma or GED or related work experience
• American Culinary Federation chef certification preferred
• Fluent in Microsoft Office and Google Suite applications
• Familiarity with USDA/FDA guidelines
• Skills in planning, organizing, prioritizing, and executing projects and activities
• Passion for helping people achieve their goals and improve themselves
• Knowledge of HACCP, FSMA, SQF, and USDA regulations
• More About Us

Benefits

Additional Information

This is a temporary position, expected to last approximately 6 months. We are seeking a culinary production expert to lead kitchen operations for Home Chef's Ready to Heat brand, Tempo. The ideal candidate will have strong attention to detail, an obsession with providing customers the highest-possible quality meals, and the ability to train and lead a team of associates to be able to consistently execute the culinary vision. Detailed Responsibilities Oversee product quality in a mass production kitchen Validate consistent, premium taste, appearance, and performance of every meal leaving our high-volume kitchen Implement and adhere to gold standards of food quality and food safety Prepare weekly cook schedules and review/approve payroll in collaboration with HR Consistently maintain standards of quality, cost, eye appeal, and flavor of foods Check all processes before production time and inspect the presentation of food items to ensure quality standards are met Coordinate with RTH production manager to ensure all ingredients are available when needed Train and lead team members through the prep, cooking, and cooling processes Train, coach, and develop sous chef staff, including weekly 1:1 sessions for their growth and development Supervise, evaluate, and train employees, ensure sanitation and safety, menu planning, and related production activities Develop training programs and provide professional development opportunities for all kitchen staff Work with Corporate R&D chefs on ingredient and menu continuous improvement opportunities Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes, and collaborate with the R&D team to improve existing recipes Attend weekly meetings with R&D chefs in order to give feedback on recipes or ingredient specifications Review meal ratings weekly and assess areas for performance improvement Documentation and Progress Tracking Ensure proper documentation and record keeping of lot information, CCP's, sensory results, and yields Sign off on Assembly Production Sheets, ensuring that meal plating is visually appealing Ensure batches are properly recorded in Progress Tracker This position requires 5% travel.

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