TEMP - Executive Chef

GENERAL SUMMARY

The Executive Chef position has an overall responsibility of Culinary Programs on campus. The position institutes company cycle menus and recipes; plans and oversees purchasing, employee personnel training, scheduling, and record keeping; directs through supervision food preparation, service and sanitation; and is accountable for meeting company financial objectives. Reports to departmental leadership.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Maintaining the highest level of food quality, and service in accordance with the values of the company Based on corporate and client objectives, develops plans to meet these objectives in conjunction with his/her supervisor. Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production. Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs and Metz standards. Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures. Trains supervisors on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor. Recommends new hires, terminations, promotions and changes in the work force for approval by the General Manager. Takes appropriate action in support of this approval. Develops and updates employee job descriptions and performance standards. Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections. Periodically conducts a formal appraisal. Is responsible for the maintenance of all book work, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures. Maintains contact with customers so as to be aware of customer acceptance of the food program. Develops working rapport with the staff. Works with General Manager to address customer complaints, suggestions or requests immediately. Conducts weekly meetings with members of the supervisory team and the food service employees. Communicates frequently with Administration for mutual awareness of any problems, documenting disciplinary counseling with food service employees in accordance with corporate policy. Keeps personal work areas clean, neat and efficiently arranged at all times. Leads, manages, coaches, and trains a team or department, provides guidance, support, and mentors to ensure optimal performance and productivity. Oversees the recruitment, hiring, team/department orientation, performance appraisals and disciplinary actions including up to termination processes for a team or department. Performs any other tasks as requested by the General Manager.

LICENSES AND/OR CERTIFICATIONS

Required Licenses and/or Certifications Serve-Safe certification required at hire.

MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS

Required Education and Experience 5 years of food service management experience required. Required Knowledge, Skills, and Abilities Possesses mentoring management style. Increased Security Clearance Required for Job Role in

Children's Pavilion:

FBI fingerprinting, criminal background check, and Child Protective Services registry search.

WORKING CONDITIONS

Noisy and distracting kitchen / food service environment with regular exposure to cold and hot temperatures, such as working near ovens or retrieving food from freezers. Often exposed to hazardous situations and conditions that can produce cuts or minor burns.

PHYSICAL REQUIREMENTS

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