Campus Executive Chef

Unidine was founded in 2001 with a focus on providing high quality service and an unwavering commitment to scratch food preparation. We focus wholly on providing custom culinary experiences, featuring fresh, from scratch food production with an emphasis on health & wellness. Today, our company has a national presence, yet still dedicated to delivering a unique dining experience to every one of our clients. Along the way, we have remained true to our original mission and we continue to innovate and disrupt the industry with strategic solutions.
Every member of the Unidine team is driven to deliver the highest level of service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day, which is why we are looking for the best talent in the industry.
The Regional Executive Chef will be responsible for managing the daily operations of food production activity within a given area, implementing production process, menu planning, catering, manage food cost, labor cost and have overall understanding of HACCP. The ideal candidate for this position will have experience supervising and supporting production functions of the kitchen at multiple facilities, as well as managing teams of employees. The Regional Executive Chef must have a "culinary vision" for his or her clients, and be able to translate that vision into a game plan that will provide beautiful food for patients and exceed their expectations on a consistent basis. Additionally the Regional Executive Chef must have the ability to motivate staff and to continually improve performance. This position will have culinary responsibilities and oversight for multiple accounts with in an established region.
Essential Functions and Key Tasks:
Provides leadership in culinary production, operations and procurement
Plans menus for daily food service operations
Develops culinary team members through appropriate coaching, training and mentoring
Maintains compliance standards for meal service, food quality and task performance
Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity
Oversees managers in a diverse environment; establishes and maintains effective client and patient relations
This position is supporting multiple sites at the same location

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