Executive Chef

Posting Summary Position Title Executive Chef Position Number 3094 Division CHH Department Academic Affairs Job Description The Executive Chef is a craftsperson of the highest order and the culinary leader of the Institute for the Culinary Arts (ICA), supervising all aspects of back-of-house operations and engaging comprehensively with the other members of educational and operational leadership.

This position lives up to this calling by integrating the values of the ICA into their daily work : Excellence, Environmental Stewardship, Teamwork and Learning.

ESSENTIAL POSITION FUNCTIONS :

Lead People

• Identifies need, manages recruitment, supports hiring, directs training, and guides the growth and development of all kitchen personnel.
• Provides supervision of Storeroom Coordinator and Chef de Cuisine.
• Deploys exemplary customer service skills interacting with all sectors of the campus and community.
• Fosters a cooperative and psychoogically safe work culture maximizing productivity and employee workplace morale.

Manage Processes

• Banquet + Event : Supports all ICA-involved events and daily operations.
• Sage Student Bistro : Provides operational leadership and support.
• Continuing Education : Coordinates food and supply needs.
• Academics : Supports faculty in delivering culinary and baking curriculum.
• Outreach : Coordinates food, supply, and operational needs.

Assure Compliance

• BUDGETARY. Maintains fiscal controls to achieve financial budgets and coordinates systems with management team.
• SAFETY & SANITATION. Ensures MCC department policies, procedures, and practices meet federal, state, and local regulations.
• FACILITIES MANAGEMENT. Ensures facilities and equipment in all areas are being maintained.
• ACCREDITATION.Adheres to requirements of American Culinary Federation and Higher Learning Commission Accreditation Standards.
• EXTERNAL ENGAGEMENT. Represents MCC and ICA to local and national professional associations.
• DEPENDABILITY. Consistently attends work, activities, and functions as expected.

KNOWLEDGE, SKILLS, AND ABILITIES :

1. Fluent knowledge of program curriculum, accepted practices of the profession, and accreditation standards.

2. Knowledge of federal, state, and local sanitation, safety, and alcohol regulations.

3. Knowledge of a wide variety of culinary, education, and service practices.

4. Knowledge of cost control measures.

5. Incredible culinary skills.

6. Excellent networking and communication skills.

7. Strong planning and organizational skills.

8. Ability to lead, train, and mentor staff and students.

9. Ability to lift 50lbs occasionally and / or up to 20lbs frequently and / or up to 10lbs constantly to move objects.

10. Ability to pay close attention to detail.

11. Ability to work with minimum supervision in a team environment.

12. Ability to maintain professionalism, patience and understanding in stressful situations, demonstrating a cooperative attitude.

13. Ability to collaborate effectively with various cultures and ethnicities.

The specific statements shown in each section of this description are not intended to be all inclusive. They represent typical elements and criteria considered necessary to perform the job successfully.

Metropolitan Community College recognizes that an individual with a disability may require an accommodation to enable the candidate to successfully perform a job function.

Consideration will be given to reasonable accommodations . Required Qualification Bachelor’s degree in Culinary Arts and Management or related field with five (5) years of full-time work-related experience, of which three (3) years include management level of fine dining or catering.