Executive Chef

About the role

Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals.

Responsibilities

• Deliver consistently high-quality food by meeting established standards for taste, presentation, freshness, and menu execution across all meal periods, including late-night service (as applicable).
• Ensure excellence in culinary operations by maintaining strong production systems, accurate forecasting, and consistent execution at volume.
• Maintain full food safety and compliance standards by achieving required health inspection outcomes and ensuring adherence to all sanitation and safety protocols.
• Achieve food cost and waste targets by managing purchasing, production, and inventory effectively, including reducing overproduction and improving yield.
• Support student health and wellness outcomes by executing nutritionally balanced menus and ensuring proper delivery of dietary accommodations.
• Create theme menus and recipes that align with organizational business optimization, quality, and customer service standards.
• Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion.
• Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting.
• Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports.

Requirements

• Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking.
• Knowledge, Skills And Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques.
• Certifications And Licenses: ServSafe CA Certification

Qualifications

• Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking.
• Knowledge, Skills And Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques.
• Certifications And Licenses: ServSafe CA Certification

Skills

• Ability to execute creative menu development.
• Ability to apply business optimization principles and techniques across the organization.
• Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards.
• Strong organizational and multitasking skills.
• Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors.
• Ability to operate computer equipment and food and beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Understanding and ability to apply local, state, and federal health and sanitation laws.
• Reading, writing, and oral proficiency in the English language.
• Understanding and application of basic training techniques.

Benefits

• Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.

Pay

The expected pay range for this position is $105,000 to $115,000 per annum.

Schedule

Scheduled days and work hours may vary based on operational need.