EXECUTIVE CHEF 1- University of Colorado Greek House Chefs

GREEK HOUSE CHEFS INC•Boulder, CO

11d•$50,000 - $55,000•Onsite

About The Position

The Executive Chef manages and directs all culinary activities for the Greek House Chefs kitchen to which they are assigned. 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 clients are satisfied and accommodated. The Executive Chef is also responsible for maintaining food quality, cleanliness, sanitation, service procedures, and positive working relationships with vendors, staff, and clients. The position has a minimum work week of 45–50 hours and requires availability for up to three special events per semester. Chefs must attend these events and plan them according to the house’s specifications. The role may require transferring to other worksites as directed by management. ServSafe certification must be obtained in the first available class scheduled after employment and maintained for the duration of employment. A valid food handler’s card is required if required by the state.

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.
Ability to write routine reports and correspondence.
Ability to speak effectively with groups of customers or employees and in one-on-one interactions.
ServSafe certification obtained in the first available class scheduled after employment and maintained throughout employment.
Valid food handler’s card, if required in the state.
Ability to communicate with chefs and students.
Ability to judge the quality and quantity of raw and cooked items.
Knowledge of workplace safety procedures.
Ability to stand for over two-thirds of the time and walk for over two-thirds of the time.
Ability to lift up to 50 pounds; the physical-demand breakdown also lists lifting over 50 pounds for 10% of the time.
Ability to recognize when something is wrong or likely to go wrong; maintain steady arm and hand movement; arrange items or actions according to rules or patterns; manipulate or assemble objects with manual dexterity; and speak clearly.
Skills in coordination, monitoring, active listening, critical thinking, judgment and decision-making, instructing, negotiation, service orientation, and social perceptiveness.
Dependability, self-control, attention to detail, cooperation, and stress tolerance.

Nice To Haves

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

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.
Recruit and manage kitchen staff.
Purchase and order food supplies while managing the budget.
Manage employees’ schedules and hours.
Manage the GHC App.
Maintain kitchen cleanliness to meet or exceed GHC health and equipment-cleaning standards.
Inspect units regularly to assess food preparation and service quality, food appearance, cleanliness, sanitation, 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 item requests, complete the required document, 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, established procedures, and budget constraints.
Participate in menu planning, including determining purchasing specifications, product and recipe testing, and menu development.
Create and submit menus to the GHC App for approval two weeks in advance.
Submit the budget through the GHC App on time each week.
Review weekly app-review reports with the Campus Manager.
Schedule and attend food committee reviews at least once a month to ensure house expectations are met.
Maintain a clean appearance and wear a clean GHC blue embroidered chef coat in the kitchen.
Receive deliveries and check products for quantity and quality.
Remain available for up to three special events per semester, attend them, and plan them according to 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 levels.
Monitor personal and onsite staff scheduling and time-management responsibilities.
Demonstrate strong knowledge of the GHC Handbook.
Transfer to other worksites as directed by management.
Perform other duties as assigned.