EXECUTIVE CHEF 2- Washington State University Greek House Chefs

GREEK HOUSE CHEFS INC•Pullman, WA

21h•$25 - $30•Onsite

About The Position

The Executive Chef is responsible for managing and directing all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing, and manage the culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. The role requires a minimum work week of 40-45 hours and involves planning and executing up to 3 special events per semester. The Executive Chef must maintain positive and professional working relationships with vendors, directs, and clients, and implement and train staff as needed. They will also monitor schedules and time management responsibilities of self and onsite staff, and may be transferred to other worksites as deemed necessary by management. Other duties as assigned will also be performed.

Requirements

2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English.
Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App
Commercial use blenders
Commercial use broilers
Commercial use convection ovens
Commercial use cutlery - Boning knives; Chefs' knives
Commercial use deep fryers
Commercial use mandolin slicers
Coordination - Adjusting actions in relation to others' actions.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Ability to communicate with chefs and students.
Ability to judge quality and quantity of raw and cooked items.
Knowledge of workplace safety procedures.
Instructing- Teaching others how to do something.
Negotiation- Bringing others together and trying to reconcile differences.
Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.
Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.
Valid food handler’s card required

Nice To Haves

culinary degree preferred

Responsibilities

Ensures overall health of the account is positive and in good standing
Plans and directs food preparation and culinary activities
Modifies menus or create new ones that meet quality standards
Assists in recruiting and managing kitchen staff
Manages employee’s schedules and hours
Manages the GHC App
Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards
Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission.
Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Creates and submits menu two weeks ahead to the GHC app for approval.
Submits budget on the GHC App by given time each week.
Checks with Campus Manager on weekly reports of app reviews
Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met.
Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen.
Receives trucks and check for quantity and quality
Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events.
As the Executive Chef you will plan these events in accordance with the house’s specifications.
Maintains positive and professional working relationships with all vendors, directs, and clients, always.
Works with management to establish account specific service procedures.
Implement, train, correct as needed to all levels below or as needed.
Abides with all scheduling and time management protocol as assigned by GHC management.
Monitors schedule and time management responsibilities of self and onsite staff.
Demonstrates strong knowledge of GHC Handbook
Transfers to other worksites as deemed necessary by management
Performs other duties as assigned