Campus Executive Chef
About The Position
The Campus Executive Chef reports to the Campus Vice President and is responsible for developing and executing culinary results to exceed customer expectations within the location. The Campus Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Campus Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Campus Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.
Requirements
- High School diploma or equivalent
- 3-5 years' experience in food service management specifically corporate dining
- ServSafe Certification
- Allergen Awareness Certification
Nice To Haves
- Culinary School degree or certificate
- Microsoft Office Suite
- Past experience within Corporate Dining is a plus
Responsibilities
- Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
- Responsible for the quality of all food products and ensure that standards are met
- Responsible for all aspects of food production, execution and presentation
- Oversight of all aspects of catering operations
- Responsible for maintaining vendor partner relationships
- Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
- Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
- Manage client relationships to maintain client satisfaction and account retention
- Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Responsible for inventory management
- Submit financial reporting to the corporate office
- Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff
- Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Provide excellent customer service to include being attentive, approachable, greeting and thanking customers
Benefits
- Health, Dental & Vision Insurance
- Company-Paid Life Insurance
- 401(k) Savings Plan
- Paid Time Off: Vacation, Holiday, Sick Time
- Employee Assistance Program (EAP)
- Career Growth Opportunities
- Various Employee Perks and Rewards
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
