Executive Chef - Culinary Finishing Kitchen

Why Work at BYU   

As the flagship higher education institution of The Church of Jesus Christ of Latter-day Saints, Brigham Young University (BYU) strives to be among the exceptional universities in the world. At BYU, we are devoted to our faith and to our students. We take an active role in the University's Mission: "To assist individuals in their quest for perfection and eternal life.” 

Our unique mission, deeply rooted in the Gospel of Jesus Christ, provides countless ways to serve and make an impact. This, along with our remarkable culture of belonging, weekly devotionals, and endless opportunities for learning and growth—all situated within a beautiful and historic campus—make it hard to imagine a more inspiring place to work. 

Brigham Young University strongly prefers to hire faithful members of The Church of Jesus Christ of Latter-day Saints.

Job Description

Job Title: Executive Chef - Culinary Finishing Kitchen

Job Summary:

The Executive Chef of the BYU Culinary Finishing Kitchen (CFK) provides strategic leadership and operational oversight for culinary and production activities. This role is responsible for recipe development, menu management, food safety, and personnel supervision while ensuring the highest standards of quality, cost control, and operational efficiency. The Executive Chef plays a critical role in supporting the mission of BYU by delivering excellence in food production, innovation in menu design, and adherence to institutional and regulatory standards.

What you'll do in this role:

Culinary Operations

• Develops recipes and performs kitchen testing to verify ingredient accuracy.
• Oversees all aspects of menu management including purchasing, inventory, transfers, and meal rotations.
• Responsible for utilizing leftovers appropriately.

Operations Management

• Establishes food safety and production standards.
• Responds to food borne illnesses and maintains appropriate documentation on resolution.
• Develops conceptual designs for kitchens and production areas in new facilities.
• Directs all aspects of food development.
• Develops and performs a routine inspection, preventive maintenance, and troubleshooting schedule for equipment.
• Participates in high-level meetings and provides expertise of food production methods and costs.
• Creates and monitors reports such as financial statements and production records. Investigates probable causes of variances and makes adjustments.
• Participates in the development of BYU Dining business plans and budgets.
• Responsible for all aspects of HACCP if needed.

Food Management System (EATEC)

• Oversees EATEC documentation.
• Ensures depletion and inventories are completed by end of the month.
• Correlates with manager and chefs on menu cycles.

Personnel Supervision

• Responsible for the strategic personnel planning and decision making for assigned areas. Including staffing levels, training, development, and reorganizations.

What qualifies you for this role:

Minimum Education/Experience Required:

• A firm commitment to the Mission of BYU
• A degree from an accredited culinary school or a bachelor’s degree with an emphasis in food science, or another culinary related field, or an equivalent combination (at least 4 years) of education and work experience that require some direct culinary training.
• 3 Years of progressive culinary management experience (preferably in a University setting)

Preferred:

• Certified Chef de Cuisine or Executive Chef Certification from the American Culinary Federation

A physical exam will be conducted as a part of the hiring process for this position.

Physical Effort: Moderate

• Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.

Environment:

• Periodic exposure to unfavorable conditions because of unavoidable need to be in variable temperatures or wet environments, etc.

Hazards:

• Minimal existing or potential hazards

Typical Physical Efforts, Environmental Factors, and Hazards:

• Operation of kitchen equipment such as slicer, mixer, grills, oven, tilt skillet, freezers, knives etc. (7-8 hours most days)
• Works in freezer with temperatures at or near -20 degrees (20 minutes, twice daily)<