Assistant Executive Chef

About the role

The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions in the organization including menu development in the operations assigned.

Responsibilities

• Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping.
• Hands on training and development of culinary employees.
• Works with Cook I’s, chef managers, unit assistant managers to verify and update recipes and production records.
• Maintains the computerized recipe database.
• Maintains portion control and quality standards in both contract dining and retail operations.
• Affords Back of House (BOH) contract dining through observation and develops corrective action plans.
• Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners.
• Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program.
• Assists with on-going dining service customer surveys and focus group sessions.
• Trains, supervises and evaluates culinary staff in contract dining.
• Supervises Chef Managers of Contract Dining Operations.
• Help to supervise Banquet Chef and Catering Kitchen manager while overseeing the catering operation.
• Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef.

Requirements

• Associate’s Degree and formal culinary training required.
• Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution).
• Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods.
• Good computer skills, including Microsoft Office Word, Excel, and PowerPoint.
• Experience with computer based menu management system preferred.
• Thorough understanding of proper staff and equipment utilization.
• Thorough knowledge of food service principles and practices required.
• Creativity, effective communication and organizational skills.
• Ability to meet frequent deadlines.
• Ability to multi task effectively.
• Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts.

Qualifications

• Valid driver’s license and clean driving record required.
• American Culinary Federation – Certified Executive Chef (ACF – CEC) completed or willingness to start program and work towards completion required.
• ServSafe Certification.