CAMPUS EXECUTIVE CHEF -Harris Stowe State University- Saint Louis, MO

About the role

Campus Executive Chef at Harris Stowe State University. Directly responsible for culinary operations, ensuring high-quality food service and client satisfaction.

Responsibilities

• Plans and modifies menus according to established guidelines
• Follows standardized recipes, portioning, and presentation standards
• Completes and utilizes daily production worksheets and waste log sheets
• Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring availability
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Requirements

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• ServSafe certified - highly desirable

Qualifications

• Experience in a similar role
• Ability to work independently and manage multiple tasks
• Strong communication and interpersonal skills
• Knowledge of local health and sanitation regulations
• Ability to work flexible hours and weekends as needed

Skills

• Leadership and management skills
• Attention to detail
• Problem-solving skills
• Customer service orientation
• Food safety and sanitation knowledge

Benefits

• Full benefits package
• Flexible schedules
• Work-life balance
• Ongoing training and development opportunities

Pay

$70,000-75,000

Schedule

Flexible schedule to respect work-life balance