Chef/Manager Corporate Dining

Enterprise Support Services function is to provide complete operations and maintenance service support so that our physical facilities (buildings, equipment, machinery, systems and grounds) may operate at an optimum. Optimization of our facilities will promote and ensure safe, clean, and compatible working conditions for employees. Enterprise Support Services activities include building maintenance and repair, office space planning and associated move coordination, leasing administration (building/property), construction project management and Physical Security. This area also assists with corporate office moves, reconfiguration projects for Blue Cross and Blue Shield of Alabama and affiliate companies.

The incumbent is responsible for all aspects of managing the Customer Dining unit for the Company. This would include the planning, budgeting, preparation, service, and cleanup for all meals coordinated through the Customer Dining kitchen. The incumbent is responsible for overseeing the daily operations of the kitchen to include: developing new recipes, planning menus, hiring and training food preparation workers, maintaining an inventory of food supplies, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies to ensure compliance with federal, state and county health organizations charged with regulating the food service industry. The incumbent is expected to provide leadership for the Customer Dining staff that projects a sense of fine dining all while adhering to a food budget for each meal. The incumbent is responsible for ensuring the staff is properly trained, for both service and non-service workdays, ensuring they understand individual responsibilities and duties necessary to meet established performance measures and to comply with corporate policy that ensures the quality of each meal meets with the established standards of the organization. The incumbent is charged with maximizing the productivity of the Customer Dining staff using the appropriate Performance Management techniques necessary to achieve the area goals. The incumbent must provide the leadership necessary to ensure each dish that leaves the Customer Dining kitchen meets or exceeds the standard for a superior dining experience.

• Bachelor's Degree, preferably in Culinary Arts; or 5 years of experience working as a head chef
• ServSafe Food Manager Certification
• 3 years of experience as a Chef/Sous Chef in a production kitchen environment
• Experience creating food budgets
• Experience creating fine dining menus
• Experience planning catered events
• Experience building collaborative relationships and fostering teamwork
• Experience communicating effectively in a fast-paced environment
• Experience using Microsoft Office, including Word, Excel, PowerPoint, Outlook, Email
• Proven experience in hiring, training, and managing kitchen staff, including oversight of work schedules to ensure efficient operations
• Strong culinary skills with a comprehensive understanding of food preparation techniques, ingredients, and culinary terminology
• Commitment to maintaining kitchen cleanliness and ensuring food preparation practices comply with state and local health department regulations
• Skilled in developing new menu items and standardizing recipes to maintain consistent quality and presentation
• Experience working in some areas of the hospitality industry with direct contact with the public preferred
  

The work location for this position will be full-time onsite.