Executive Chef | Full-Time | Penn State University Athletics

Responsibilities

• Manages, develops, and mentors a staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Ensures event staff are aware of workplace expectations and provides ongoing assistance, training, and mentoring to event staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff. Reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
• Responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
• Ensures that the purchasing and preparation of all food products meet Oak View Group’s standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing, training, evaluation, and counseling of kitchen staff.
• Rapidly solves problems.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, and staff compliance with venue uniform policy.
• Promotes teamwork among staff through effective communication, follow-through, and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
• Responsible for overseeing the production of staff meals, ensuring that they are on time, healthy, and substantial per meal calendar.

Qualifications

• Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
• Develops results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Supports team members in building the skills necessary for effective job performance.
• Delegates responsibilities effectively to achieve objectives and drive desired results.
• Identifies problems quickly and implements creative, timely solutions.
• Demonstrates strong prioritization, initiative, and sound decision-making skills.
• Maintains strong attention to detail while managing multiple priorities in a fast-paced, changing environment.
• Works independently while contributing positively within a collaborative, team-oriented environment.
• Maintains flexibility to work evenings, weekends, and extended hours as needed.

Benefits

• Health, Dental and Vision Insurance
• 401(k) Savings Plan
• 401(k) matching
• Paid Time Off (vacation days, sick days, and 11 holidays)