Executive Chef Manager

Job Summary – Executive Chef Manager

This position as Chef Manager/Executive Chef at a College facilitates campus dining services, providing solutions for customer satisfaction and food quality. Oversight to include the management of large volume dining operations particularly kitchen and achievement of dining services goals and reports directly to the Operations Manager

Duties and Responsibilities

Oversee daily food service operations including staff supervision and management within the kitchen, customer service and issue resolution to ensure customer satisfaction and to achieve dining services goals.

• Provide leadership in kitchen to engage and develop team members, ensure team performance to achieve dining services goals, reward and recognize exemplary performance, plan and facilitate daily team huddles, and ensure safety and sanitations standards in operations.

• Create a positive working environment to support staff morale and strengthen food quality in the kitchen.

• Support positive client relationships including the identification of client needs and the communication of operational progress and goal achievement.

• Coordinate and facilitate between culinary strategy and kitchen and dining staff functions including food preparation, menu implementation, and maintenance of the highest level of quality standards.

• Support the delivery of client and company financial targets via interpretation of performance metrics and other relevant data points.

• Educate team members on operational best practices such as controlling food costs and usage by following operational standards and protocols.

• Work closely with Production Manager regarding menus, recipes, staff training, special meals.

• Create value through efficient operations, appropriate cost controls, and profit management.

• Facilitate team production, quality, and control.

• Maintain a safe and healthy dining and working environment for employees. Comply with all applicable policies, rules and regulations, including but not limited to safety, health, and labor.

• Other duties as assigned.

QUALIFICATIONS
• Two-year degree in culinary or hotel/restaurant management, or related field from an accredited college or university.
• Five years of experience in managing collegiate dining services culinary staff programs of comparable operations and size.
• English (Required)
• US work authorization (Required)
• Current Manager ServSafe Certification
Job Type: Full-time

Compensation: Salary will be based on applicants’ experience and qualifications. the Salary starts in high 60,000's to mid $70,000 range. The Company also offers a Comprehensive Medical program, Holiday & Vacation, 401K program and annual Bonus 0pp0rtunity

Physical Setting: Fast paced, High Volume College style environment, Cafeteria and Family Style Meal Services with an array of Catering type events such as; BBQ & Picnics & Formal Service with 5 Course Dinners

Schedule:
• Will Vary based on semester activities and services required
• Typically, there is a shutdown period during Christmas & New Years
Language:
• English (Required)