EXECUTIVE CHEF II - RETAIL FOOD SERVICE - UNIVERSITY OF NORTH FLORIDA

Job Summary

We are currently seeking a Retail Food Service Executive Chef II for the University of North Florida in Jacksonville, FL. You will be a lead culinarian for our retail food service on campus. As a key leader in our retail dining program, you will lead the retail culinary operations to oversee Q&A and production for 8 retail locations on campus (3 in-house brands and 5 national brands).

Key Responsibilities

• Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards.
• Complete and apply daily production worksheets and waste log sheets.
• Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices.
• Ensure the implementation of culinary standards, including recipe compliance and food quality.
• Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed.
• Enforce federal, state, and local health and sanitation regulations and department procedures.
• Forecast annual food and labor costs and supervise actual financial results.
• Foster strong client relationships to align our programs with their objectives, driving happiness and retention.
• Perform other duties as assigned to support the efficient functioning of dining service operations.

Qualifications

• A.S. degree or equivalent experience.
• Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training.
• Experience in high-volume, hands-on foodservice operations.
• Must be experienced with computers.
• ServSafe® Certified.