Executive Chef

Description

The Executive Chef is responsible for leading the culinary operations of the University’s dining services, ensuring high-quality, nutritious and innovative food offerings that enhance the student and faculty dining experience. The position oversees menu development, food preparation, staff management, cost control, and compliance with health and safety regulations. The Executive Chef plays a key role in shaping the campus dining culture by incorporating sustainable and diverse culinary practices while maintaining operational efficiency. This position works directly with the University President to plan and execute Presidential events.

Key responsibilities include creating seasonal and culturally diverse menus, training and mentoring culinary staff, ensuring food safety and sanitation compliance, managing inventory and vendor relationships, and collaborating with University leadership to align dining services with institutional goals. The ideals candidate will have a passion for culinary excellence, strong leadership skills and experience in high-volume food service operations, preferable in a University or hospitality setting.

Examples of Duties

Staffing and Personnel Management:

Participate actively in the recruitment, interviewing and hiring or Sous Chefs. Collaborate with the Director of Dining Services to make final hiring decisions.Performance Evaluation:

Conduct regular performance reviews for Sous Chefs providing constructive feedback to foster growth and accountability. Address performance issues through coaching and, if necessary, disciplinary action, in alignment with organizational policies.

Provide feedback and assessment of regular performance reviews to support Sous Chefs regarding performance of other culinary cooks and staff. Personnel Decision Making:

Review recommendations regarding promotions, demotions and terminations of cooks and culinary staff, with input into final decisions. Serve as an advisor in matters of employee conduct and performance within the culinary team.

Serve as the senior on-site-decision maker in the absence of administrative staff, assuming full responsibility for operational continuity and ensuring the successful execution of all dining services activities.

Assist with catering functions.Other Duties:

Will be responsible for overseeing the ordering of all food and supplies, maintaining an appropriate inventory, and creating all menus within Dining Services budget.

Will be an example of and instruct personnel in exceptional customer-services standards and proper cooking and food preparation with an emphasis on supporting and developing staff in creating high-quality products and delivering excellent customer service.

Attend food seminars and food shows to keep abreast of current trends in campus food service and will regularly offer new menu items.

Maintain professional and technical knowledge by attending education workshops, reviewing professional publications and participating in professional societies/

Gather feedback and commentary regarding the dining services program by regularly interacting with students and staff and will implement responses to feedback as resources allow.

Maintain a safe, secure and health working environment, comply with proper sanitation policies and will keep abreast current Health Department regulations regarding food service and vigorously enforce same.

Coordinate with the Special Events Department to provide the food services side of special events and programs of the University, as well as student functions throughout the year.

Candidate must be available to work alternate weekends and shifts at all times that Dickerman Dining Services is required to be open and operating and will obtain the Serv-Safe Certification (if not already certified) within six months of hire.

Typical Qualifications

EXPERIENCE

Significant supervisory experience; customer service and communication skills; proficiency in display cooking techniques, food preparation and presentation; significant experience planning and preparing meals, forecasting, pre- and post-costing and ordering food for large groups; and cycle menu preparation experience.

Significant experience in managing all aspects of a food service operation including food preparation, staff recruiting and training, staff recognition and retention, sanitation and safety standards, managing staff performance and team building. Must be able to foster teamwork; train, supervise and direct the work of staff and student staff members.

Demonstrated ability to lead a diverse staff with the proper balance of approachability and authority and work both independently and as a contributing member of a peer management team.

Effective organizational ability, excellent customer service skills, outstanding conflict resolution techniques, superior written and verbal communication skills, the ability to effectively manage several venues concurrently, proven success in staff motivation and computer competency, and ability to work independently with little or no supervision.EDUCATION

Candidates should possess an associate degree in culinary arts (ACF-accredited program preferred), and at least five years of full-time work experience as a Chef encompassing all types of food preparation techniques preferably in a large, high-volume commercial restaurant, hotel or institution.

Bachelor’s degree, personal computer experience and experience with a menu management system preferred. Higher education work experience desirable.

Supplemental Information

HUSSON UNIVERSITY IS AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER

**Exact compensation may vary based on skills, experience, and location.**

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