Area Executive Chef

Role Overview:

Our client is seeking a strong, experienced culinarian for an Area Executive Chef who will have primary culinary responsibility at our University of Jamestown campus and will also assist with special events/catering and provide support and culinary training for 4 other North Dakota University Culinary Programs.

This is a hands-on Executive Chef role requires previous experience managing high volume dining and food production, preferably campus or hospital background, have experience overseeing multiple locations/sites, and have strong special events/catering culinary experience. Our client provides college campuses with food, nutrition, environmental, and facilities management solutions.

The ideal Executive Chef will have a Culinary Degree or equivalent experience as well as diverse menu knowledge in a high-volume dining operation. This is an excellent opportunity to take that next step in your culinary career! 

What You Will Do:

• Develop and motivate team members to embrace culinary innovations – throughout the 5 campus accounts.
  


• Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting and working knowledge of automated Food Management Systems.
  


• Ensure company Culinary standards including recipe compliance and food quality are implemented.
  


• Ensure food safety, sanitation and workplace safety standard compliance.
  


• Must be willing to travel to location sites weekly, some overnights.
  

What You Bring:

• Strong, steady culinary background, with the demonstrated ability to stay current with new culinary trends.
  


• Solid background with menu creation and culinary catering production.
  


• High level understanding of controlling food cost while still delivering high quality cuisine.
  


• Excellent leadership and communication skills with the ability to maintain the highest of culinary standards.
  


• Strong coaching and employee development skills.
  


• Passion for food and innovation.
  


• Valid Driver's License Required.
  

Position Summary:

• This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area.  Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
  


• Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.
  

Key Duties

• Menu development; Culinary planning; Culinary production; Recipe development.
  


• Plate costing; Inventory management, FMS (implementation and training).
  


• Training – food safety / FMS / Standards.
  


• Staffing support – recruiting, selection of chefs, development.
  


• Computer capabilities – culinary systems knowledge and expertise - FMS.
  


• Representing company in presentations – sales, new programs, retention, etc.
  

Minimum Qualifications & Requirements:

• Minimum Education Requirement - Bachelor’s Degree or equivalent experience.
  


• Minimum Management Experience - 5 years.
  


• Minimum Functional Experience - 3 years.
  

MUST HAVE:

• Bachelor’s Degree or equivalent.
  


• Experience managing high volume dining and food production, preferably campus or hospital background.
  


• Experience overseeing multiple locations/sites and have strong special events/catering culinary experience.
  


• Management Experience - 5 years.
  


• Functional Experience - 3 years.
  


• Valid Driver's License Required.