Chef/Manager Corporate Dining - Quick Hire!

Enterprise Support Services is dedicated to ensuring that the physical facilities, including buildings, equipment, machinery, systems, and grounds, operate at optimum levels. This commitment promotes safe, clean, and compatible working conditions for employees across the organization. The function encompasses building maintenance and repair, office space planning, move coordination, leasing administration, construction project management, and physical security. Additionally, it supports corporate office moves and reconfiguration projects for Blue Cross and Blue Shield of Alabama and its affiliate companies, playing a crucial role in maintaining efficient and well-functioning work environments. The role in question is a leadership position responsible for managing the Customer Dining unit within the company. This full-time onsite role is central to the planning, budgeting, preparation, service, and cleanup of all meals coordinated through the Customer Dining kitchen. The incumbent leads the daily kitchen operations by developing new recipes, planning menus, hiring and training food preparation workers, maintaining inventory, inspecting kitchen equipment for cleanliness, and ensuring sanitation policies comply with federal, state, and county health regulations. The position requires a strong culinary background with experience in fine dining and production kitchen management. The successful candidate must provide leadership that reflects fine dining standards while adhering to stringent food budgets. This role is critical in ensuring the quality of each meal meets the organization's high standards through effective staff training and performance management. The individual must maximize team productivity, foster a collaborative environment, and maintain excellence in food preparation and service quality. Overall, this role offers a dynamic and challenging opportunity for an experienced culinary professional to make a significant impact within a well-established enterprise support structure.

• Bachelor's degree preferably in Culinary Arts or 5 years of experience as a head chef
• ServSafe Food Manager Certification
• Minimum 3 years experience as a Chef or Sous Chef in a production kitchen
• Experience in food budget creation
• Ability to develop fine dining menus
• Experience in catered event planning
• Strong teamwork and communication skills
• Proficiency with Microsoft Office
• Proven leadership in hiring and training kitchen staff
• Knowledge of culinary techniques and terminology
• Commitment to cleanliness and health regulation compliance
• Experience in menu development
• Preferably experience in hospitality industry with public interaction