SUMMARY We are currently working with a privately held food service management company to identify an Executive Chef to work onsite at one of their “showcase” University accounts. Our client has partnered with this school for 20 years providing food service to approximately 1.1K students daily.
Located in close proximity to their corporate headquarters, this position offers full visibility to the leadership team, which has the potential to position incumbents for growth and advancement opportunities. Movers and shakers wanted!
The Executive Chef has overall responsibility for the culinary program on campus and he/she will be responsible for instituting company cycle menus and recipes, planning and overseeing purchasing, employee training, scheduling, and record keeping, directing food preparation and service/sanitation, and maintaining accountability for meeting the company’s financial objectives.
The Executive Chef will oversee a team of approximately twenty hourly employees and report into the General Manager of the facility. They will interact frequently with the retail manager of five retail locations as well as the Catering Manager of the University.
POSITION Responsibilities include: • Maintaining the highest level of food quality, and service in accordance with the values of the company. • Based on corporate and client objectives, develops plans to meet these objectives in conjunction with his/her supervisor. • Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production. • Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs and Company standards. • Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures. • Trains supervisors on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor. Recommends new hires, terminations, promotions and changes in the work force for approval by the General Manager. Takes appropriate action in support of this approval. Develops and updates employee job descriptions and performance standards. • Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections. Periodically conducts a formal appraisal. • Is responsible for the maintenance of all book work, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures. • Maintains contact with customers so as to be aware of customer acceptance of the food program. Develops working rapport with the staff. Works with General Manager to address customer complaints, suggestions or requests immediately. • Conducts weekly meetings with members of the supervisory team and the food service employees. • Communicates frequently with Administration for mutual awareness of any problems, documenting disciplinary counseling with food service employees in accordance with corporate policy. • Keeps personal work areas clean, neat and efficiently arranged at all times. • Performs any other tasks as requested by the General Manager.
REQUIREMENTS • Culinary Degree required. • Must have and maintain ServSafe Certification. • 5+ years of food service management experience, preferably within a university/college setting. Experience within a high production hotel or hospital setting will also be considered. • Must be able to pass a pre-employment criminal background check and drug screen.