This position has responsibility for supervising culinary operations and personnel related to inventory, production, and service. The executive chef is also responsible for culinary standards, production techniques, safety, and sanitation throughout dining operations.
The executive chef, through personal effort and the balanced use of subordinate leaders, supports the organization’s mission by providing menu development and planning, food and ingredient specifications, management of culinary human resources, training programs, and delivers high quality experiences in dining operations.
Essential Functions:
The executive chef, through personal effort and the balanced use of subordinate leaders, supports the organization’s mission by providing menu development and planning, food and ingredient specifications, management of culinary human resources, training programs, and delivers high quality experiences in dining operations.
Essential Functions:
- Plans, organizes and supervises daily culinary operation of dining operations across the college’s service areas. Schedules, directs, and coordinates the work of production staff. Plans and approves production and training standards and related activities through subordinate chefs, bakers and other production employees as well as create menus and recipes. Maintains proper production flow, safety, and sanitation standards. Directs and participates in the daily preparation of standard and gourmet food items. Evaluates the quality of raw food and ensures the quality of the finished products.
- Uses and maintains technology and food management software to ensure correct ingredients are identified and used; standardized recipes are consistently used; and that menus are written and balanced for color, texture, production equipment load, customer acceptance, serving portions, and budgetary guidelines. Ensures access for students with dietary accommodations and needs.
- Assists others with forecasting menu quantities to closely meet demand and ensures management of leftover food data and future use as well as collection of complete, accurate data for post-service entry into the software’s database.
- The executive chef will also provide support to dining operations as they: develop and supervise a culinary team that ensures consistency and quality throughout all operations; plans menus based on such factors as market trends, customer preferences and nutritional considerations; considers budgetary issues related to food, beverage, and labor costs; and creates recipes with appropriate ingredients, methods, and defined portion and serving guidance. Participates with stakeholders in collaborative committee work such as with the Food Advisory Council and Menu Planning Group. Uses vendor samplings and menu tests and tastings to refine menu planning and identify college community tastes.
- Develops culinary training programs for food production employees and encourages the preparation of consistent, high quality products and services. Inspects operations for quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas; and monitors equipment and employee appearance. Plans, develops and implements culinary production for special events, monotony breakers, and catered functions. Supervises and participates in the preparation and display of menu items for special functions. Supports proper inventory controls for food, supplies, and equipment. Interviews, selects, trains and evaluates supervisory and culinary support staff.
- Manages the performance process with others. Makes salary recommendations for culinary team members. Responds to inquiries and concerns from faculty, parents, staff, and students. Supports and enforces college policies and procedures.
- Works with others to analyze costs associated with various menu items, with special focus on the culinary labor required for various offerings.
- Assists with execution of catered events. Participates in planning of large, annual events such as Alumni Weekend, Charter Day, Commencement, and Homecoming.
Participates in product selection and sourcing activities.
Attends training workshops and food service related conferences.
Associates Degree – HRI or business
10 or more years kitchen cooking and leadership experience, preferably in a college/university food service operation, previous culinary certification such as through ACF or CIA, and demonstrated ability to work with industry-specific technology, i.e. menu planning software.
Current C.E.C. (certified executive chef) required or willingness and ability to obtain within approximately five years. Must demonstrate progressive certification steps each year annually until C.E.C. is earned.
Current ServSafe or other national food safety manager certificate. Willingness to become American Culinary Federation member and network at monthly meetings for the benefit of the department.
