EXECUTIVE CHEF 2- Millikin University Greek House Chefs

GREEK HOUSE CHEFS INC•Decatur, GA

18d•$25 - $27•Onsite

About The Position

The Executive Chef manages and directs culinary activities for the Greek House Chefs kitchen at Millikin University. The role oversees kitchen operations, trains personnel, plans menus, manages purchasing and the culinary budget, and communicates regularly with the house and GHC management to ensure client satisfaction. The Executive Chef also helps maintain the account’s overall health, cleanliness, food quality, service, and compliance with GHC standards. This position requires a minimum work week of 40–45 hours and availability for up to three required special events per semester. The chef plans these events according to the house’s specifications. The chef must maintain a clean, professional appearance and wear a GHC blue embroidered chef coat while in the kitchen. Work may include transferring to other worksites as management deems necessary.

Requirements

2–3 years of Lead Sous Chef or Executive Chef experience and/or a culinary degree is 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; certification must be maintained throughout employment.
Valid food handler’s card required.
Ability to communicate with chefs and students and 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.
Physical ability to stand and walk for more than two-thirds of the time and lift up to 50 pounds occasionally; the posting also lists lifting over 50 pounds for 10% of the time.
Ability to perform physical activities such as climbing, lifting, balancing, walking, stooping, and handling materials.
Ability to meet the stated physical demands, with reasonable accommodations available for individuals with disabilities.

Nice To Haves

Culinary degree.
2–3 years of Lead Sous Chef or Executive Chef experience.

Responsibilities

Manage and direct culinary activities for the assigned GHC kitchen and ensure the account remains in good standing.
Plan and direct food preparation and culinary activities; modify existing menus or create new menus that meet quality standards.
Develop recipes and portion specifications in accordance with GHC standards, nutritional needs, product specifications, preparation requirements, established procedures, and budget constraints.
Submit menus to the GHC app two weeks ahead for approval and submit the weekly budget in the app by the assigned deadline.
Oversee purchasing, receive deliveries, and check products for quantity and quality.
Recruit and manage kitchen staff, manage employee schedules and hours, and monitor scheduling and time-management responsibilities for self and onsite staff.
Coordinate kitchen and other production and service employee training, including identifying training needs and designing and implementing programs to address deficiencies.
Maintain kitchen cleanliness and meet or exceed GHC health and equipment-cleaning standards; inspect food preparation, service, food appearance, sanitation, equipment, and employee appearance.
Follow procedures for equipment-item requests, complete the required document, and submit it to a superior before house submission.
Check weekly app-review reports with the Campus Manager and schedule and attend food committee reviews at least monthly.
Plan and attend up to three required special events per semester in accordance with house specifications.
Maintain positive and professional working relationships with vendors, direct reports, and clients.
Work with management to establish account-specific service procedures and implement, train, and correct procedures at appropriate staff levels.
Follow scheduling and time-management protocols and demonstrate knowledge of the GHC Handbook.
Maintain a clean and professional appearance, including wearing a GHC blue embroidered chef coat in the kitchen.
Transfer to other worksites as directed by management and perform other assigned duties.