EEO Category: First/Mid-Level Officials and Managers
Oversees: 40 FTE employees and a Seven Day a Week operation serving over 6,000 meals per week
Salary Range: $55,000-$58,000 / Year
As the campus culinary expert, the Executive Chef works within the Dining Services Department to ensure that high quality, properly seasoned, nutritious food and menus are being provided throughout the operation, in a fiscally responsible and sustainable manner. You'll be part of a Dining Services Management team that works professionally together to make sure the needs of the customer, client, staff and colleagues are met.
This position oversees the Dow Dining Hall, serving over 6,000 meals per week, as well as overseeing catering culinary operations, and assisting with retail location development!
Ensures that all hot, cold and bakery food production is well coordinated and staffed efficiently campus wide.
Responsible for achieving budgetary goals (along with the directors of residential dining / retail and catering) for these departments on campus.
?Responsible for Bakery Culinary Operations
Responsible for the creation and approval of all kitchen schedules (Residential Dining and Catering)
Responsible for standardization of inventory product.
Coordinates food production activities with the Sous Chef and the Hourly Chefs to achieve maximum productivity.
Works with the Director of Dining Services to identify high potential employees for future leadership positions, assess their skills, identify gaps in skill and plan training opportunities for each individual.
Challenges Employees to develop on trend menus, staff training and support in order to provide excellence in variety and quality.
Ensures that CDS and client sanitation standards are upheld at all times.
Oversight of training and manages all kitchen staff.
Orchestrates all hiring, scheduling, timekeeping, performance appraisals, and disciplinary actions of kitchen staff.
Selects appropriate vendors according to CDS purchasing agreement and guidelines.
Oversees all food purchases and controls inventory in a fiscally responsible manner.
Oversees the development of and selections of recipes to be used within the operations.
Leads Hourly Staff in the production of menus and recipes to ensure that quality is offered at all times.
Ensures that the Sous Chefs estimate and forecast food consumption, monitoring production volumes, and adjusting future production as needed; maintains budgetary controls.
Ensures that an organized system of comprehensive production record keeping is maintained.
Establishes the standards of food presentation.
Establishes food quality standards; participates in Food Committee meetings.
Plans, costs and prices menus along with production leadership teams.
Ensures that all kitchen equipment works and is maintained properly and kitchen is organized.
Ensures that FOH operations for the Dow Dining Hall are running smoothly, that staff is properly trained, in the proper uniform, and presenting food in an appealing way.
Implements and enforces FOH operational standards of excellence.
Education – Skills - Expectations
Culinary Arts Degree, with a minimum of 5 years cooking experience.
Experience in High Volume operations.
ServSafe Allergen Certification
Management experience required.
Membership to the American Culinary Federation preferred.
Must possess a positive, can-do attitude, be detail-oriented, and possess a well-rounded knowledge of the food service industry. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high-quality hospitality service operation. As a representative of Creative Dining Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.