Executive Chef, Stingers

Executive Chef, Stingers

Job ID: 297700
Location: Marietta, Georgia
Full/Part Time: Full Time
Regular/Temporary: Regular

Job Summary

Manages and leads the culinary team within assigned location and/or campus. Responsible for recipe and menu development, menu costing, food preparation and presentation, employee relations, inventory and budget management. Ensures efficient operations, and upholds established quality standards for service, safety, and sanitation, in a high-volume environment.

Responsibilities

KEY RESPONSIBILITIES:

1. Ensures production and service of quality, consistent menu items that adhere to all culinary standards as set by University Dining
2. Ensures the operation is managed to budget, to include food (COGS), labor costs, and operating expenses
3. Responsible for inventory management and timely submission of unit reporting to finance and/or accounting
4. Manages assigned team with responsibility for hiring, performance management, annual reviews, and initiating employee status changes
5. Trains and manages kitchen personnel and supervises and coordinates all related culinary activities
6. Responsible for managing food production according to volume and business demand, to include recipe and menu development, creation of cycle menus, production forecasting and production schedules
7. Estimates food consumption, selects and develops recipes, standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards
8. Ensures culinary equipment is maintained and operated properly, collaborates with maintenance teams (internal and external) to ensure the Facility is kept in good condition
9. Collaborates with the department leadership to appropriately develop new menu and program concepts within the division, as well as events and special promotions
10. Ensures compliance with sanitation and safety requirements and ensures labeling requirements are met and in compliance with allergen containment procedures
11. Ensures a safe and sanitary work environment is maintained
12. Coordinates and manages special projects, which include catering and special promotions, and other responsibilities as assigned
13. Collaborates extensively with the leadership to create, plan and implement all goals for the location
14. Initiates activities with internal departments and participates in management team meetings
15. Interfaces with vendors and influences purchasing decisions, in collaboration with the purchasing department

Required Qualifications

Educational Requirements
Associate's from an accredited institution of higher education or an equivalent combination of relevant education and/or experience

Other Required Qualifications
Current and valid Food Service Sanitation Manager and ServSafe Certification

Required Experience
Seven (7) years of related work experience to include at least five (5) years of supervisory and/or management experience

Preferred Qualifications

Additional Preferred Qualifications
American Culinary Federation Certification

Preferred Educational Qualifications
An advanced degree from an accredited institution of higher education in a related field
Technical diploma or certificate in Culinary Arts

Preferred Experience
Experience in a high-volume, multi-unit environment or similar experience in higher education dining with proven high volume sales

Knowledge, Skills, & Abilities

ABILITIES
Professional appearance and demeanor
Able to shift priorities when change or interruptions occur
Able to anticipate the needs of guests and team members alike
Able to deliver against tight deadlines
Able to handle multiple tasks or projects at one time meeting assigned deadlines

KNOWLEDGE
Requires an expert understanding of federal, state, and local food sanitation regulations

SKILLS
Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management and presentation skills
Highly skilled culinary professional with proven ability to create, develop, and execute preparation and production of meal service in a high volume operation
Proficient with computer applications and programs associated with the position (i.e., Microsoft Office suite)
Strong attention to detail and follow up skills
Strong customer service skills and phone and e-mail etiquette

Location
Primary Location: Our Marietta campus is located at 1100 South Marietta Parkway, Marietta, GA 30060.
Secondary Location: Our Kennesaw campus is located at 1000 Chastain Road NW, Kennesaw, GA 30144.