Executive Chef I - Dining Center

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JOB TITLE:   

Executive Chef I - Dining Center 

JOB PURPOSE:   

Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

·         Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine.

·         Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met.

·         Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment.

·         Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste.

·         Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards.

·         Budget Management: May assist with the department’s budget, controlling costs while maintaining quality.

·         Menu Costing: Calculate food costs, establish pricing, and monitor profitability.

·         Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations.

·         Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program.

·         Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events.

SUPPLEMENTAL FUNCTIONS:

• Review and update department training materials.
• Maintain production records, update computer information on cost of recipes. 
• Other duties as assigned.

 COMPETENCIES:

• Attention to Detail
• Developing Organizational Talent
• Service Orientation
• Innovation
• Adaptability
• Technical/Professional Knowledge

MINIMUM QUALIFICATIONS:  

Education: Associate's degree in culinary arts or equivalent combination of education and experience

Experience: 5 years supervisory experience in large scale dining facility or equivalent combination of education and experience

Required licensure, certification, registration, or other requirements: 

• ServSafe certification or the ability to obtain within 6 months
• Allergy training (e.g., AllerTrain) or the