EXECUTIVE CHEF 1- University of Arkansas Greek House Chefs

GREEK HOUSE CHEFS INC•Fayetteville, AR

12d•$42,000 - $46,000•Onsite

About The Position

The Executive Chef manages and directs all culinary activities for their Greek House Chefs kitchen. The role oversees kitchen operations, trains personnel, plans menus, manages food purchasing and the culinary budget, and communicates consistently with the house and Greek House Chefs management to ensure clients are satisfied and accommodated. The chef maintains kitchen cleanliness and food-safety standards, develops recipes and portion specifications, oversees staff schedules and performance, and coordinates training. The role also manages the Greek House Chefs App, submits menus two weeks in advance for approval, and submits a weekly budget through the app. The chef receives deliveries and checks their quantity and quality, attends monthly food committee reviews, and plans up to three required special events per semester according to house specifications. The position requires a minimum work week of 45–50 hours. The chef must maintain a clean, professional appearance and wear a GHC blue embroidered chef coat while in the kitchen. ServSafe certification must be obtained in the first available class after employment and maintained throughout employment; a valid food handler’s card is required if required by the state. Work involves extensive standing and walking, frequent interaction with others, and lifting items of varying weights.

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.
Ability to write routine reports and correspondence.
Ability to speak effectively with groups of customers or employees and in one-on-one interactions.
Obtain ServSafe certification in the first available class scheduled after employment and maintain it 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.
Problem sensitivity, arm-hand steadiness, information ordering, manual dexterity, and speech clarity.
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.
Ability to stand and walk for more than two-thirds of the time and lift up to 50 pounds occasionally.
Ability to perform physical activities including climbing, lifting, balancing, walking, stooping, and handling materials.

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 menus or create new menus that meet quality standards.
Recruit and manage kitchen staff.
Purchase and order food supplies while managing the budget.
Manage employee schedules and hours.
Manage the GHC App.
Maintain kitchen cleanliness to meet and exceed GHC health and equipment-cleaning standards.
Inspect units regularly for food preparation and service quality, food appearance, cleanliness, sanitation, equipment condition, 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 consistent 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.
Create and submit menus to the GHC App two weeks ahead for approval.
Submit the budget through the GHC App on time each week.
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 pleasant appearance and wear a clean GHC blue embroidered chef coat in the kitchen.
Receive deliveries and check 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, teach, and correct procedures at appropriate staff levels.
Monitor time-management responsibilities and schedules for self and onsite staff.
Demonstrate strong knowledge of the GHC Handbook.
Transfer to other worksites as management deems necessary.
Perform other duties as assigned.