Job Description

Executive Chef 3

Experience level: Mid-senior

Experience required: 3 Years

Education level: Bachelor's degree

Job function: Management

Industry: Hospitality

Total position: 1

Relocation assistance: Yes

Visa sponsorship eligibility: No

Role Overview:

• Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.
• Schedule: Sunday - Thursday (12 pm - 10 pm)
• Position Summary:

• Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.
• Key Duties
• Implements & coordinates the culinary function.
• Directs & trains cooks & utility workers.
• Ensures food preparation & production meets operational standards.
• Manages catering & retail areas.
• Customer & Client satisfaction.
• Financial management to include food cost & labor management.
• Manages food & physical safety programs.

What You'll Do:

• Have a working knowledge of automated food inventory, ordering, production, and management systems;
• Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;
• Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;
• Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services.

What You Bring:

• Exemplary communication skills with the ability to lead a large team;
• Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities
• Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team
• Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills

Minimum Qualifications & Requirements:

• Minimum Education Requirement - Bachelor's Degree or equivalent experience
• Minimum Management Experience - 3 years
• Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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