Executive Chef, Catering and Events

Vanderbilt University•Nashville, TN

About The Position

The Executive Chef of Catering & Events is a part of the Vanderbilt Enterprises team assumes a strategic role in the overall planning and management of the Catering Department. The Executive Chef of provides Catering with culinary expertise in event and hospitality management, culinary trends, and overall program development. This position will be responsible for producing a wide variety of food from casual coffee services to plated fine dining events. This position will develop and maintain effective working relationships with various campus departments and leads the culinary team by example, with respect and an orientation of servant-leadership. Reporting directly to the Senior Director, the Executive Chef will manage the culinary event planning responsibilities of the department and work alongside the culinary and operations teams to build internal relationships and knowledge. The Executive Chef of Catering is responsible for assisting with the culinary execution of daily catered events as needed, including but not limited to; Chancellor receptions, private high level receptions, seated dinners, buffet lunches and dinners, continental breakfasts, breakfast buffets, and coffee breaks. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer. Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Enterprises we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer. As the preferred caterer of the Chancellor’s office and much of the university, attention to detail, creativity and excellence are expected. On average, the Catering department services 1400 events annually. Event breakdown is roughly 30% buffet, 25% reception, 25% Meeting Break, and 20% Boxed Meal and Continental Breakfast. 20-25% of events require custom menus.

Requirements

Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed is necessary.
Experience and comprehensive knowledge of culinary techniques in food production for high-end catering operations is necessary. This includes knowledge of vegetarian/vegan and current food trends.
Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
Off-premise catering experience is necessary.
Assertive, professional and positive approach with a proven ability to develop and lead in a team environment is necessary.
Ability to work independently and maintain a positive attitude within a busy, stressful environment
Strong supervision and leadership skills is necessary.
Proficiency in Word, Outlook, Excel, and PowerPoint is necessary.

Nice To Haves

Bachelor’s Degree in Hotel/Restaurant Management or a related field is preferred.
A Culinary Arts degree from an accrediting culinary institution or qualifying apprenticeship program is preferred.
Four years offsite catering, restaurants, or specialty events planning experience is strongly preferred.
Minimum of 5 years management experience in a high volume production kitchen is preferred.
Minimum of 5 years of progressive supervisory experience is preferred.
Demonstrated skills in planning and execution of conferences services and special events for groups up to 500 is preferred.

Responsibilities

Be a hands-on, working chef, this position is 25% administrative and 75% hands-on.
Oversee kitchen activities, including food preparation, food presentation, food portioning, kitchen organization and sanitation.
Develop creative and inspired menus that are operationally executable, adhere to food cost metrics, appeal to clientele and are visually appealing.
Supervise and train staff in the preparation and presentation of plated, buffet, and reception foods.
Supervise and train staff in proper food handling, kitchen sanitation and safety adhering to federal, local and state health code compliance
Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies
Coordinate activities of one or more functions to effect unity and efficiency of the operation
Select/create recipes and cost out food to achieve the necessary profit margins
Monitor inventory levels to determine when to reorder/requisition
Monitor distribution systems of supplies, materials, equipment, services, etc. to determine if delivered/available when required.
Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas
Coordinate and perform inventories
Manage and utilize the menu/recipe/ingredient/event planning system
Manage equipment and facilities maintenance, and requisition services as needed
Participate in professional associations and professional development activities and to remain informed of new developments in the culinary field
Supervise hourly union staff and know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.
Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction before and during their event.
Researches catering/food trends and recommends strategies to promote continued change and growth of Vanderbilt Catering.
Manages group or interpersonal conflict situations and escalates issues when appropriate.
Direct the education, training and professional development of management and hourly staff.