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 strategic plans for all units 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 Hospitality Operations managers, and culinary support staff; complies with safe food handling and equipment safety guidelines and sanitation standards. 6.  Owns purchasing of food, supplies and equipment adhering to department purchasing policies. Maintains proper inventory controls and equity between multiple units.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 each of the assigned teams and implements action plans as needed. 8.  Plans and manages business units/divisions operating processes and practices and collaborates with various constituencies to ensure that business operating programs are aligned with business goals and objectives. 9. Contributes to the development of the annual operating plan and budget and forecast updates. 10. Oversees and manages the food/inventory management system for recipe development, creating cycle menus, forecast production quantities, inventory levels, purchasing and managing cost for all assigned units11. Develops written standards and holds culinary staff accountable to those standards. 12. Incorporates new technology, trends, recipes, curriculum concepts, program ideas, and other relevant information into the curriculum. 13. Conducts instruction, food preparation/technique, and best in class culinary training in an exemplary manner. 14. Enforces sanitation principles, attendance, professionalism, uniform, and hygiene policies. 15. Strives to maximize the Department's sustainability goals. 

Required Skill/ability 1:  Excellent culinary skills in concepts and development. Knowledge of food production to include purchasing, food handling, menu planning, nutrition and dietary need, food safety and sanitation.

Required Skill/ability 2:  Organized self-starter with proven ability to work with customers and communicate well at all levels of an organizations. Well developed oral, written and computer skills with the ability to perform accounting and purchasing functions. Ability to manage events order systems and processes.

Required Skill/ability 3:  Ability to work under pressure and short deadlines while developing relationships with customers and the campus community.

Required Skill/ability 4:  Excellent interpersonal skills and ability to manage employees and constituents of all levels and backgrounds.

Required Skill/ability 5:  Ability to think independently, creatively, and utilize and develop resources in order to consistently deliver excellent service. Ability to train and motivate employees.

Preferred Education:  Prior staff management experience. Experience with Menu Management systems or similar utility. Previous multi-unit experience. Experience with teams in a collective bargaining unit environment.

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

Posting Position Title:  Executive Chef 2, Multi Unit

University Job Title:  Multi-Unit Executive Chef

Preferred Education, Experience and Skills:  Prior staff management experience. Experience with Menu Management systems or similar utility. Previous multi-unit experience. Experience with teams in a collective bargaining unit environment.

Bachelor's degree in a relevant field and five years of experience in culinary positions; or an equivalent combination of education and experience.

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