EXECUTIVE CHEF II
About The Position
The Executive Chef supports a boarding school community of students, faculty, and staff. Reporting to the Director of Dining, this hands-on leadership role oversees culinary operations for a seven-day-a-week dining program serving fresh, high-quality meals in a single dining venue. The Executive Chef leads and develops culinary staff while fostering collaboration, respect, innovation, and excellence. The role includes menu development, food quality and safety, budgeting, inventory management, staff training, and delivering a dining experience that reflects the diverse tastes and dietary needs of the campus community.
Requirements
- A.S. degree or equivalent experience.
- Three to five years of progressive culinary or kitchen management experience, depending on formal degree or training.
- Hands-on chef experience.
- Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
- Computer experience, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
Nice To Haves
- Extensive catering experience.
- Experience in high-volume, complex foodservice operations.
- Institutional and batch cooking experience.
- ServSafe certification.
Responsibilities
- Plan regular and modified menus according to established guidelines.
- Follow standardized recipes, portioning, and presentation standards; complete and use daily production worksheets and waste log sheets; taste completed meals to ensure quality.
- Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards.
- Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure kitchen staff complete assigned schedules.
- Maintain inventory of food and non-food supplies within established guidelines while ensuring necessary products are available when needed.
- Make decisions regarding the utilization of leftover food products in accordance with company guidelines.
- Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third-party audits.
- Follow facility, department, and company safety policies and procedures, including occurrence reporting.
- Participate in departmental meetings, staff development, and professional programs, as appropriate.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and AD
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off, varying by site and state
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid parental leave
- Personal leave
- Additional paid and/or unpaid time off may be available in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
