Campus Dining Executive Chef (7807)

GENUINE FOODS•Tampa, FL

1d•$75,000 - $80,000•Onsite

About The Position

As an Executive Chef at Genuine Foods, you will ensure students and families enjoy the delicious, scratch-made meals they deserve! This role is based in a Higher Education facility. The Chef collaborates with the existing culinary and operations management team and manages the onsite staff. Main responsibilities include planning exciting and engaging menus and meals, leading a team of cooks and food service staff, and contributing to the exceptional daily prep and service for each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all produced menu items are high quality and delight guests relying on our services for their meals.

Requirements

2+ years of previous high-volume production, contract food service, healthcare, catering, hotel, restaurant, or relevant experience is highly desired in an Executive Chef or Chef Manager role.
Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn’t make.
Passion for seasonal ingredients and local sourcing.
Experience in leading teams with varying culinary skill levels and interest.
Commitment to continuous learning and on-going training.
Demonstrated organizational and superior attention to detail skills.
Superior ability to manage labor and food costs.
Enjoys working with people and growing and developing a culinary team.
Very comfortable working with numbers and technology

Responsibilities

Generate seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition.
Collaborate with the Regional Director to ensure menus meet labor, food cost and efficiency standards.
Involvement in all catering event operations including logistics, quality improvement and control, sanitation and food safety, and all facility related activities.
Collaborate with the Regional Director to ensure menus meet transportation requirements, if applicable.
Team member management, staffing, scheduling, coaching, etc with assistance of HR as needed.
Menu development and costing, ordering and inventory management.
Ensuring supplies, ingredients, and raw materials are available to produce meals while minimizing waste is required.
Maintain inventory records and invoicing.
Complies with food safety and sanitation requirements.
Manage and coach the team overseeing all aspects of daily food preparation & serving, including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization.
Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback.
Oversee weekly P&L and communicate performance to internal and external teams.
Key Performance Indicators (KPIs): Meal participation rates, client meal feedback and scores and kitchen team retention and turnover.
Any other duties as assigned or needed