Executive Chef - Couch Restaurants

The University of Oklahoma•Norman, OK

63d

About The Position

The Executive Chef of Couch Restaurants is responsible for developing and executing culinary solutions in support of OU campus dining. Responsible for staff over site and development, including recruiting, hiring, firing, communicating job expectations, training and conducting performance evaluations. Will manage operational functions of the production area of Couch Restaurants to include reviewing menus, researching trends and implementing ongoing variety. Will schedule employees, work with dietician, supervise and enforce sanitation, and apply departmental policies. Must be able to work with/supervise both full time and student employees. In addition to administrative duties, this is a working chef position. Position will actively create and sample recipes to enhance the standard menu cycles and will prepare food items for the server. Catering outside normal working hours will be mandatory as well. Controls purchases and inventory by meeting with the necessary departmental leads, reviewing and evaluating usage reports and takes correct action as necessary. Typical Functions May Include but Are Not Limited To: Focusing on leadership, relationships, financial performance, productivity and compliance. Work as a part of a multi-disciplinary team to plan, develop and execute recipes and menus with fresh, vital, nutrient-rich foods, taking into account such factors as nutritional analysis, dietary restrictions, dietary practices including Kosher, Halal, Vegan, food allergies and sensitivities, executing production and service with attention to detail. Establish and enforce standards for the preparation and presentation for foods and beverages. Modify work procedures, processes, and recipes to meet nutritional benchmarks. Ensure overall consistency and high quality of food through daily inspection and tasting. Remain current with industry trends and participate in the development of new concepts. Demonstrate forward thinking culinary approach. Respond to questions, comments and suggestions from students, faculty, and staff regarding menu and food quality. Maintain a visible presence, interacting with staff and customers during business hours in both back and front of house. Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost, palatability, and appearance and production demands/limitations, while minimizing waste. Participate in and actively support purchasing, inventory programs, and storeroom improvement plans, as well as monitoring equipment and maintenance. Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority. Other duties as assigned. Additional training will be mandatory and may require travel

Requirements

Bachelor's Degree, AND: 48 months restaurant management experience.
Equivalency/Substitution: Will accept 48 months related experience in lieu of the Bachelor's degree for a total of 96 months experience.
Developed written and oral communication skills.
Ability to lead, build workplace teams and manage change.
Ability to resolve conflict.
Demonstrated commitment to nutrition and menu creativity.
Clear history of promoting hands on training and professional development.
Demonstrated history of successful planning, goal setting, and goal achievement.
Excellent ability to form and lead strong, positive and collaborative teams.
Proven ability to manage multiple concurrent responsibilities and competing priorities.
Ability to create and deliver effective training presentations.
Excellent ability to think critically and offer recommendations that will enhance and advance the dining program.
Proven ability to promote and manage change while also maintaining required services and supports at a high level of performance.
Availability to routinely work extended workdays and weekends.
Must be 18 years or older.
Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.

Nice To Haves

Bachelor's Degree, ACF or CIA certification in Culinary, Restaurant Management; or related field.
3-5 years progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area.

Responsibilities

Develop and execute culinary solutions
Staff oversight and development
Manage operational functions of the production area
Review menus, research trends and implement ongoing variety
Schedule employees
Work with dietician
Supervise and enforce sanitation
Apply departmental policies
Create and sample recipes
Prepare food items for the server
Control purchases and inventory
Plan, develop and execute recipes and menus with fresh, vital, nutrient-rich foods
Establish and enforce standards for the preparation and presentation for foods and beverages
Modify work procedures, processes, and recipes to meet nutritional benchmarks
Ensure overall consistency and high quality of food through daily inspection and tasting
Remain current with industry trends and participate in the development of new concepts
Demonstrate forward thinking culinary approach
Respond to questions, comments and suggestions from students, faculty, and staff regarding menu and food quality
Maintain a visible presence, interacting with staff and customers during business hours in both back and front of house
Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost, palatability, and appearance and production demands/limitations, while minimizing waste
Participate in and actively support purchasing, inventory programs, and storeroom improvement plans, as well as monitoring equipment and maintenance
Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority
Other duties as assigned