SAFETY:

At BNSF, Safety is a core value of how we do business. Each and every day, our employees are committed to approach one another about safety, which is key in realizing our vision. Employees are also expected to comply with company and federal safety & health regulations, safety rules & policies, as well as procedures that guide work practices to reduce risk to exposure.  Such work practices include but are not limited to wearing required safety equipment, responding to safety concerns, and taking appropriate actions in the event of an emergency.

DUTIES/RESPONSIBILITIES:

BNSF Business Car Chefs work all back of house positions, supervise a team of two Attendants, plus interact directly with guests during the planning process and while traveling on our private passenger car fleet. Duties include, but not limited to, employee evaluations, cooking for guests, and function planning.

A BNSF Executive Chef is responsible for planning and executing functions aboard our private business cars. Staff is separated into three teams with each Chef having two Front of the House (FoH) team members who report directly to that person. Responsibilities include:

• Professional guidance of direct reports
• Safety of guest(s) and staff
• Work with trip sponsors in obtaining needed information, menu approvals, and building a playbook for the team to use
• Pre-order supplies to be delivered from approved vendors
• Pull from commissary or purchase items needed for function/functions
• Load supplies onto the business cars
• Direct and assist staff in function planning, pull-sheet creation, stocking, car upkeep, and post trip responsibilities.
• Coordinate with and report to Manager of Business Car Operations
• Prepare meals and other food related items for crew and guest
• Clean kitchen and equipment
• Keep consistent records of refrigerator and freezer temps
• Assist with scheduling of staff, exempt and temporary labor
• Ensure that inventories (commissary and on-car) are accurate and complete
• Clean and organize commissary
• Complete post trip paperwork and expense accounts (using Word and Excel)
• Attend training and seminars to enhance job and communication skills. Manager will set a portion of training and each employee is encouraged to seek out additional training to enhance their strengths and build on qualities needing improvement.

The duties and responsibilities in this posting are representative categories to be used in deciding whether to apply for the position. This is not an exhaustive list of the position’s duties.

BASIC QUALIFICATIONS:

• Possess strong cooking and leadership skills with a creative approach to both
• Comfortable working with people
• Able to speak in large or small group situations
• Able to lift and carry up to 50 lbs

PREFERRED QUALIFICATIONS:

• Experience in the hospitality industry with a CEC level certification along with a degree in Hospitality Management
• Experience in multiple cooking techniques and fine dining along with FoH and BoH Management

RELOCATION ASSISTANCE:

• May be offered based on business need

TRAVEL:

• This position requires extensive travel 70% to 80% of work time is spent traveling, spending 10+ days away from home, living on a crew car with other staff members

BENEFITS:

BNSF offers competitive benefit programs and services including, but not limited to 

• Medical, Dental and Vision Coverage
• 401(k) Plan
• Railroad Retirement
• Life Insurance
• Incentive Compensation Plan (ICP)
• Tuition Reimbursement Program

Apply online at: https://jobs.bnsf.com/us/en/job/89408/Executive-Business-Car-Chef-I-II

View our other openings for hospitality staff on our Executive Business Cars at: https://jobs.bnsf.com/us/en/home