EXECUTIVE CHEF 2- Oregon State University Greek House Chefs

GREEK HOUSE CHEFS INC•Corvallis, OR

7d•$26 - $30•Onsite

About The Position

The Executive Chef manages and directs all culinary activities for the assigned Greek House Chefs kitchen. The role oversees kitchen operations, trains personnel, plans menus, manages product purchasing and the culinary budget, and communicates regularly with the house and GHC management to ensure clients are accommodated and satisfied. The position requires a minimum work week of 40–45 hours and availability for up to three required special events per semester, which the chef plans according to the house’s specifications.

Requirements

2–3 years of Lead Sous Chef or Executive Chef experience and/or a culinary degree preferred.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals communicated in English.
ServSafe certification required within the first available class scheduled following employment and must be maintained throughout employment.
Valid food handler’s card required.
Ability to communicate with chefs and students.
Ability to judge the quality and quantity of raw and cooked items.
Knowledge of workplace safety procedures.
Skills in coordination, monitoring, active listening, critical thinking, judgment and decision-making, instructing, negotiation, and social perceptiveness.
Abilities in problem sensitivity, arm-hand steadiness, information ordering, manual dexterity, and speech clarity.
Dependability, self-control, attention to detail, cooperation, and stress tolerance.
Ability to stand and walk for more than two-thirds of the time and lift up to 50 pounds.

Responsibilities

Ensure the overall health of the account is positive and in good standing.
Plan and direct food preparation and culinary activities.
Modify existing menus or create new menus that meet quality standards.
Assist with recruiting and managing kitchen staff, and manage employees’ schedules and hours.
Manage the GHC App, submit menus two weeks ahead for approval, and submit the weekly budget by the assigned deadline.
Ensure kitchen cleanliness meets or exceeds GHC health and equipment-cleaning standards.
Inspect food preparation and service quality, food appearance, sanitation and cleanliness, equipment, and employee appearance.
Coordinate kitchen and other production and service employee training, including identifying training needs and designing and implementing programs to address deficiencies.
Follow training-manual procedures for equipment requests, complete the required documentation, and submit it to a superior before house submission.
Develop recipes and portion specifications in accordance with GHC standards, nutritional needs, product specifications, ease of preparation, procedures, and budget constraints; participate in purchasing-specification decisions, product and recipe testing, and menu development.
Review weekly app reports with the Campus Manager.
Schedule and attend food committee reviews at least monthly to ensure house expectations are met.
Maintain a clean appearance and wear a clean GHC blue embroidered chef coat while in the kitchen.
Receive deliveries and check items for quantity and quality.
Be present for up to three special events per semester and plan them according to house specifications.
Maintain positive, professional working relationships with vendors, directs, and clients.
Work with management to establish account-specific service procedures and implement, train, and correct procedures as needed for staff at all levels.
Follow GHC management scheduling and time-management protocols and monitor the scheduling and time management of self and onsite staff.
Demonstrate knowledge of the GHC Handbook.
Transfer to other worksites as deemed necessary by management.
Perform other duties as assigned.