Executive Chef (Annenberg)

Job Description

Reporting directly to the Sr. General Manager and under the leadership of the Sr. General Manager, the Executive Chef assists with the culinary and operational oversight Annenberg residential dining facility. Under the direction of the Sr. General Manager, this position oversees the daily culinary aspects of a quality dining service program providing maximum customer satisfaction to students, Yard Dean, faculty, and University guests.

Job-Specific Responsibilities:

Operational Management

Lead a team of culinary and service staff in the overall management of a dining location and large volume catering in full compliance with all food, occupational safety rules and regulations and customer service expectations.

• Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
• Coordinate, plan and supervise the production, plating, and presentation of food at all catered events while meeting customer expectations.
• In collaboration with the Senior General Manager, develop and create seasonal menus and food concepts for review with the Senior General Manager.
• As part of the senior culinary leadership this position plays an active role creating recipes, food concepts and platforms.
• Implement and monitor FoodPro menu and inventory management system including, but not limited to ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Develop and maintain positive and professional working relationships with relevant University personnel, students, and other internal and external stakeholders.
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust, and ventilation systems) is operational. Submits necessary requests for repair if necessary.
• Implement and manage Unit-specific sustainability goals and programs.

Fiscal Management

Ensure financial viability of labor and food cost through development and management of budget based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.

• Directly responsible to meeting budgeted CPM at Annenberg and FlyBy
• Assist with the development and management of the annual operational budget which includes, but is not limited to management of P&L's, estimation and management of food and labor cost goals, etc.
• Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
• Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.

Employee and Labor Management

Provide leadership and direction to a diverse team of unionized, non-exempt workforce as well as multiple exempt level Chef's. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness, and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.

• Responsible for developing Chef's through weekly production meetings and 1:1's. Take the lead on providing milestone experiences to enhance their opportunity to prepare them for larger responsibilities within HUDS.
• Develop and maintain positive, professional relationships with staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
• Develop and maintain professional relationships with Union Shop Stewards.
• Interview candidates and hire based on approved budget and staffing pattern. Complete probationary employee evaluation form as required. Complete annual performance evaluations for exempt staff as assigned.
• Ensures performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
• In consultation with Human Resources, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
• In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
• Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
• Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.
• In collaboration with HUDS' culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other Unit staff.
• Assist with the development and implementation of new policies and procedures.