Career Center

1. Plans, develops and implements an exceptional and the highest quality executive dining programs. Ensures that programs and processes are aligned with business goals and objectives. 2. Utilizes exceptional culinary and communication skills to interact effectively with clients and constituents of the University, of all levels. 3. Provides leadership for professional staff and union employees to ensure excellence and high quality hospitality standards are successfully implemented and maintained. 4. Participates in developing and executing a strategic plan that creates best in class operations, drives increased customer satisfaction and meets financial targets and is in alignment with business strategies and objectives. 5. Oversees and manages the work of culinary staff; complies with safe food handling and equipment safety guidelines and sanitation standards. 6. Oversees purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls. 7. Achieves financial goals by reviewing transactions, check average, guest counts, daily food cost, daily labor cost and other expenses and making the necessary adjustments to operations. Follows through on variances with the team and implements action plans as needed. 8. Plans and manages business unit/division's operating processes and practices and collaborates with various constituencies to ensure that business operating programs are aligned with business goals and objectives. 9. Develops and coordinates marketing strategies to enhance business revenue and customer satisfaction; ensures marketing plans are implemented according to established timelines. 10. Contributes to the development of the annual operating plan and budget, and forecast updates. 11. Oversees and manages the food/inventory management system for recipe development, creating cycle menus, forecast production quantities, inventory levels, purchasing and managing cost. 12. Develops written standards and holds culinary staff accountable to those standards. 13. Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum. 14. Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner. 15. Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies. 16. Strives to maximize the Department sustainability goals. 17. May perform others duties as assigned.

Preferred Education:  Prior staff management experience.

Preferred Education, Experience and Skills:  Prior staff management experience.

Posting Position Title:  Executive Chef 2

Required Skill/ability 3:  Ability to delegate tasks with proper instructions with follow through and follow up.

Work Week:  Flexible or Non-Standard (for anything other than Standard)

University Job Title:  Catering Executive Chef

Required Skill/ability 1:  Ability to multi-task and meet multiple deadlines.

Required Skill/ability 2:  Ability to maintain composure in a potentially stressful environment.

Bachelor's degree in Culinary Arts and a minimum of five years of experience in increasingly responsible culinary positions; or an equivalent combination of education and experience.

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