• We have an opening for a Campus Executive Chef position.
• Location: SEATTLE, WA
• Schedule: Monday - Friday
• Pay Range: $100 -110K
• Bonus Eligible

Role Summary:
The Campus Executive Chef (CEC) is a multi-unit culinary leader reporting to leadership/SR EC/District Manager (DM). The CEC, in partnership with a General Manager (GM), takes full ownership and responsibility for the overall success of multi-unit cafe operations to ensure the successful delivery of the continuously evolving, dynamic and innovative Food @ RA Program.

The CEC works closely with cross functional support teams including Regional Executive Chefs, Food and Workplace Safety, Finance, Vendor Relations, Human Resources, Learning & Development, IT, Sustainability, Nutrition, Equipment Maintenance and Repair, Marketing Communication and Engagement. This Chef is an ambassador of the Food @RA/client Programs at all levels, internally and externally, and collaborates across sectors and industry to represent Food @ RA

Position Objectives:
This position, in partnership with the General Manager, leads the cafe teams to deliver operational and administrative excellence, including but not limited to:

• Comprehensive leadership and food program management
• Foster a hospitality minded community that makes users feel welcome and included
• Participation and support in all Compass/RA initiatives and programs including menu planning, recipe usage and - development
• Driving diverse and inclusive associate engagement
• Talent development and training
• Workplace and food safety including allergen management
• Food quality and guest experience
• Financial management to deliver budgetary expectations in food, labor and other expenses

Major Duties and Responsibilities:
Culture of Excellence Leadership

• Act as a role model within the RA/Compass community
• Personally commit to deliver high-quality work in a timely manner to meet all deadlines
• Inspire and mentor culinary teams to deliver well run operations that consistently serve delicious food in hospitable environment and in timely manner
• Be a catalyst, with the ability to effect positive change using strategies and processes improvement for necessary change management opportunities
• Hold individuals and cafe teams accountable to deliver accurate and high-quality work in a timely manner
• Work closely and collaborate with the Food Program Managers (FPM) on special requests
• Uses the right influencing techniques to gain the necessary team commitment and support, both internally and externally
• Promptly communicate with all stakeholders honestly and accurately

Development of Culinary Talent though Training, Diversity and Inclusion

• Encourage, support and lead culinary associate development processes within neighborhood(s) including setting personalized L&D targets, conduct performance reviews, provide coaching and performance improvement plans
• Drive and coordinate associate participations in job related L&D training including SEED, Internal Stage, Culinary MIT and Apprenticeship
• Cultivate an inclusive culture and grow a diverse team that inspires, empowers and engages everyone
• Recognize and reward individuals and/or teams based on merits
• Guide the delivery of a strong onboarding process, synchronized with the BA and Food at Google brand immersion
• Support human resources in the interview process

Team Performance Management through Planning and Execution

• Direct teams to meet and exceed all RA Core Performance Expectations (CPEs) and deliver expected value of the food program
• Drive compliance to all RA and Compass programs, procedures, systems, principles and philosophies
• Ensure timely creation of balanced cycle menus that are in harmony across multiple cafes and those meet the cultural and dietary needs and expectations set forth by the client
• Take ownership of cafe(s) measured pre & post food production and processes
• Ensure cafes use and follow recipes to deliver high quality and delicious meals
• Monitor cafe teams perform daily TASTE procedures protocols as outlined
• All food served is appropriately described and calls out allergies and sensitivities
• Lead teams to demonstrate efficiency and accuracy in Mobius and Webrition
• Insures 'Daily Tens' meeting is presented effectively and engaging

Collaboration and Support

• Work effectively and interdependently, understand the need to communicate and collaborate
• Coordinate work efforts with other teams, employees and departments
• Works closely with the REC team to support the development and implementation of new concepts, programs, recipe development efforts, and standard operating procedures.
• Contribute to the strategic direction of the food program by providing culinary expertise including new food trends and bringing creative ideas that benefit the program
• Provide catering, cafe new builds/renovation teams support as needed
• Collaborate with equipment repair & maintenance

Financial Management

• Ensure teams work within budget while maintaining program standards
• Manages and monitors labor -, food - and operation costs within set budget/forecast targets
• Maximize use of all Compass and RA tools and systems to reach optimal performance
• Lead cafe teams to placing proper orders, sourcing the best local and seasonal foods by following established purchasing guidelines
• Create work efficiencies including leveraging GPAK integration to maximize cost saving
• Lead neighborhood(s) quarterly equipment replacements needs (CAPEX)

Workplace and Food Safety

• Ensure workplace safety standards are consistently met, and all related procedures and steps are followed. Closely collaborate with workplace safety manager on program enhancements
• Ensure food safety standards are consistently met and all related procedures and steps are followed including error free allergen management. Closely collaborate with food safety manager on program enhancements
• Partner with food and workplace safety managers to train inspect and maintain a safe program
• Report injury, accident and/or food borne illness Incidents accurately and in a timely manner reported following established crisis escalation process

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Degree from an accredited culinary institution preferred; bachelor's degree preferred or equivalent work experience.
• Minimum of 6 years culinary supervisory experience in a similar high volume, quality food service establishment
• Highly developed culinary skills with comfort in traditional, modern and multiethnic cuisines
• Ability to create new, innovating and exciting dishes within guidelines of the food program
• Proven track record in leadership: coaching and teaching skills with individuals, and teams
• Ability to proactively solve problems and work independently and/or in teams, effectively and efficiently with limited supervision
• Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
• Ability to effectively communicate, motivate, and interact with all levels within the organization.
• Proficient in computer and technical skills, working knowledge of Google Drive programs
• Ability to maintain confidentiality

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl
• Specific vision abilities required
• Ability to read, regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds
• Push and pull carts weighing up to 100 pounds
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus

Job Summary

Job Summary:

Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following:

Key Responsibilities:

• Manages cost controls and controls expenditures for the account
• Plans and creates all menus
• Purchases and manages inventory
• Rolls out new culinary programs in conjunction with marketing and culinary team

Preferred Qualifications:

• Culinary degree preferred
• Three to five years of culinary management experience
• High volume production and catering experience is essential
• Previous experience managing cost controls
• Desire to learn and grow with a top notch foodservice company