Executive Chef Jobs

About The Position

Requirements

• Culinary Arts degree from an accredited institution or equivalent technical experience.
• Six to eight years of experience as a chef, managing teams of 15–20 associates.
• Knowledge of health department rules and regulations, including HACCP and ServSafe.
• Knowledge of hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet culinary techniques.
• Knowledge and experience in using and maintaining kitchen equipment, including ovens, mixers, slicers, smokers, grills, and kettles.
• Knowledge and experience creating budgets, analyzing financial statements, and strategic planning for effective cost controls.
• Advanced proficiency in Word, Excel, Outlook, and food ordering and management systems.
• Experience leading culinary teams.
• Ability to stand or walk for up to two hours at a time and six to eight hours per day, and sit for no more than two hours during an eight-hour day.
• Ability to frequently lift or carry up to 30 pounds and occasionally lift or carry up to 50 pounds; push or pull up to 50 pounds occasionally.
• Ability to frequently use hands for grasping, fine manipulation, pushing, or pulling with forces up to 30 pounds.
• Ability to occasionally bend, squat, kneel, climb stairs, reach or lift overhead, and lift up to 30 pounds from floor to overhead and 50 pounds from floor to chest height.
• Ability to work across a range of temperatures, including kitchens and walk-in refrigerators and freezers.
• Physical agility, full range of motion, and ability to maintain balance.
• Valid driver's license required.
• Physical capacity exam required.

Responsibilities

• Oversee menu planning and management for the assigned unit, balancing market shifts, food costs, and budget requirements.
• Manage food purchasing, production, inventory, and presentation, and provide positive leadership to motivate and engage the dining team.
• Maintain quality and safety controls for menu items and support high guest satisfaction.
• Lead sustainability and wellness initiatives through menus featuring fresh, seasonal, and local products, while considering emerging food and beverage trends.
• Create globally inspired and heritage-month menus that reflect the diversity of customers and staff and honor special-occasion traditions.
• Listen to customer suggestions, evaluate preferences, and adjust menus as needed.
• Develop new recipe concepts based on department culinary principles; test and evaluate recipes and new products for service feasibility.
• Use computerized menu-management systems with Campus Dining purchasing to create accurate recipes and menus that meet department standards.
• Identify opportunities to improve performance, create value, encourage innovation, and drive operational change.
• Collaborate with the Associate Director, General Manager, students, college staff, and culinary staff on menus and themed events.
• Work with the General Manager on effective scheduling and labor use within budget parameters.
• Complete monthly inventory and recommend products for ordering.
• Participate in Campus Dining Culinary Council meetings and provide leadership to the council with other executive chefs.
• Maintain food safety and sanitation standards and provide ongoing training in safe practices and proper equipment handling.
• Inspect dining facilities to maintain cleanliness and quality, and ensure compliance with state, local, university, workplace safety, and HACCP policies and procedures.
• Address safety concerns, investigate and report incidents, enforce safety rules, chair the unit safety committee, and work with EHS on training programs.
• Monitor kitchen equipment maintenance and repairs.
• Assist and respond to students and guests with food allergies and special dietary needs.
• Identify development opportunities and provide guidance and feedback to managers and union employees.
• Supervise union employees with the General Manager, ensuring compliance with collective bargaining agreements and university policies and procedures.
• Follow Human Resources policies and administer timely performance appraisals, counseling, and discipline as needed in coordination with the General Manager.
• Lead hiring, onboarding, training, and performance appraisals for production associates.
• Monitor cost-control systems and adjust operations to control expenses.
• Develop budgets with the General Manager and Finance team and help ensure operations meet financial goals.
• Work with other departments to support campus relationships, community building, and programming through high-quality service.
• Support Campus Dining events as needed.

Benefits

• Comprehensive benefit program for eligible employees.