Executive Chef-Higer Education Dining

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details:

Position: Executive Chef- Educational Dining

Location:  Malden, MA

Hours: Full Time

Salary: $70,000-$75,000

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package

• Health, Dental & Vision Insurance

• Company-Paid Life Insurance

• 401(k) Savings Plan

• Paid Time Off: Vacation, Holiday, Sick Time

• Employee Assistance Program (EAP)

• Career Growth Opportunities

• Various Employee Perks and Rewards

Executive Chef Job Summary:

The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within an Educational Dining environment. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. They apply advanced culinary techniques to food preparation and are accountable for the final presentation and service of meals. In addition, the Executive Chef will manage client relationships, lead and develop an hourly culinary team, and coordinate catering events throughout the year to support campus functions and special occasions.

Essential Functions and Key Tasks:

Culinary:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures

• Responsible for the quality of all food products and ensure that standards are met

• Responsible for all aspects of food production, execution and presentation

• Oversight of all aspects of catering operations

Essential Functions and Key Tasks:

Culinary:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures

• Responsible for the quality of all food products and ensure that standards are met

• Responsible for all aspects of food production, execution and presentation

• Oversight of all aspects of catering operations

Operations:

• Responsible for maintaining vendor partner relationships

• Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products

• Receiving food and supplies - must be able to lift items up to 40 pounds

• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing

• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

• Manage client relationships to maintain client satisfaction and account retention

Financial:

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

• Responsible for inventory management

• Submit financial reporting to the corporate office

People:

• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff

• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food

• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers

Required Education and Experience: