"Senior Executive Chef"

JOB PURPOSE:

Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals.

CORE DUTIES:

• Oversee and manage the culinary operations of large, multi-unit dining halls, serving as the primary culinary point of contact while leading the on-site culinary team and daily operations.
• Provide strategic culinary planning and direction to achieve both operational excellence and financial performance goals in a dynamic, fast-paced environment.
• Build and maintain strong student relationships, ensuring exceptional service and alignment with the mission to build community and support culinary excellence.
• Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards.
• Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion.
• Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting.
• Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports.

MINIMUM REQUIREMENTS:

Education & Experience:

Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking.

Knowledge, Skills and Abilities:

• Exceptional leadership and communication skills with the ability to effectively supervise, train, and manage a diverse work staff of bargaining unit employees.
• Demonstrated strong ability with food service management systems or similar recipe development/menu management systems.
• Weekend and dinner service hours will be required.
• Ability to execute creative menu development.
• Ability to apply business optimization principles and techniques across the organization.
• Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards.
• Strong organizational and multitasking skills.
• Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors.
• Ability to operate computer equipment and food and beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Understanding and ability to apply local, state, and federal health and sanitation laws.
• Reading, writing, and oral proficiency in the English language.
• Understanding and application of basic training techniques.

Certifications and Licenses:

ServSafe CA Certification.

PHYSICAL REQUIREMENTS:

Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches).

WORKING CONDITIONS:

Scheduled days and work hours may vary based on operational need.

The expected pay range for this position is $106,000 to $125,000 per annum.