Campus Dining Executive Chef

GENUINE FOODS•Chicopee, MA

1d•$65,000 - $70,000

About The Position

Genuine Foods is a growing social enterprise that creates nourishing food environments in schools and workplaces through wholesome meals made with genuine ingredients. The company believes fresh, scratch-made food, outstanding service, and meaningful enrichment programs can transform lives and build community. The Executive Chef works at a higher education facility and helps ensure students and families enjoy delicious, scratch-made meals. Working with the culinary and operations management team, the chef manages onsite staff, develops engaging menus, leads cooks and food service workers, and contributes to daily meal preparation and service. The role also supports client visits and events, account management, and the quality of menu items served to guests.

Requirements

At least 3 years of relevant experience is highly desired, such as high-volume production, contract food service, healthcare, catering, hotel, or restaurant experience in an Executive Chef or Chef Manager role.
Ability to adapt to change and feedback, and enthusiasm for cooking from recipes developed by others.
Organizational skills and superior attention to detail.
Superior ability to manage labor and food costs.
Comfort working with numbers and technology.
Enjoyment of working with people and developing a culinary team.

Nice To Haves

Passion for seasonal ingredients and local sourcing.
Experience leading teams with varying culinary skill levels and interests.
Commitment to continuous learning and ongoing training.

Responsibilities

Create seasonal, engaging menus with the culinary team, considering client preferences, tastes, and nutrition.
Work with the Regional Director to ensure menus meet labor, food-cost, and efficiency standards.
Participate in catering event operations, including logistics, quality improvement and control, sanitation, food safety, and facility-related activities.
Work with the Regional Director to ensure menus meet transportation requirements, when applicable.
Manage team members, including staffing, scheduling, and coaching, with HR assistance as needed.
Develop and cost menus; manage ordering and inventory.
Ensure supplies, ingredients, and raw materials are available while minimizing waste.
Maintain inventory records and invoicing.
Comply with food safety and sanitation requirements.
Manage and coach the team in daily food preparation and service, culinary and operational excellence, staff training, troubleshooting, recipe adherence, and site cleanliness and organization.
Continuously improve culinary operations, from sourcing and receiving through menu and recipe development and feedback.
Oversee weekly P&L and communicate performance to internal and external teams.
Monitor meal participation rates, client meal feedback and scores, and kitchen team retention and turnover.
Perform other duties as assigned or needed.