Campus Executive Chef

• Assist the Executive Director in recruiting, hiring, and training of new employees.
• Provide supervision, support, and counsel for culinary team employees.
• Conduct regular performance evaluations and provide constructive feedback to team members.
• Implement innovative culinary techniques and concepts to enhance the dining experience.
• Foster a positive work environment that promotes teamwork, creativity, and professional growth.
• Collaborate in long range departmental planning, including selection of food service equipment and facilities planning.
• Other duties as assigned by the Executive Director.

Menu Development / Food Production :

• Collaborate with stakeholders to create menus that cater to diverse tastes, dietary preferences, and nutritional needs.
• Stay abreast of food trends, industry developments, and customer feedback to continuously refine and update menus.
• Develop and oversees adherence to standards, policies, and procedures in order to provide consistent and quality food products and services.
• Work with the Catering Manager in menu planning and development of catering guides.
• Source high-quality ingredients and establish relationships with vendors and suppliers.
• Oversee and assist with food preparation and execution for residential dining, catering, cash operations, and other events.
• Utilize standardized recipes to ensure the highest standards in product quality including appearance, consistency, and taste.
• Collaborate with the Purchasing Manager, Service supervisors and staff to monitor food costs and inventory levels to ensure profitability and minimize waste.
• Forecast residential dining numbers with the Menu Manager & Data Specialist.

Operations :

• Develop and implement efficient workflows and production schedules to optimize kitchen operations.
• Collaborate with the Purchasing Manager and Menu Manager to create on-trend concepts utilizing existing equipment and staff that will appeal to current student population.
• Maintain and enforce standards of sanitation and safety as established by Saint John's University, local, state, and federal health authorities.
• Maintain equipment and work areas in neat, clean, and safe condition.
• A degree or certification in Culinary Arts, Hospitality Management, or related field; or equivalent combination of education and experience.
• A minimum of 3 years supervisory experience required; 4-7 years preferred.
• A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation with a full-service menu and catering services; 4-7 years preferred.
• Comprehensive knowledge of culinary techniques, recipe, and menu development.
• ServSafe certificate or similar food safety course certificate, or ability pass ServSafe exam within the first 6 months of employment.
• Ability to work a flex schedule that will include days, evenings, and weekends.
• Excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment.
• Strong food production planning management and organizational skills.
• Requires in-depth knowledge of culinary practices and techniques.
• Demonstrated ability to creatively conduct recipe testing and menu development.
• Excellent oral and written communication skills and interpersonal skills.
• Excellent managerial, organizational, and problem-solving ability including ability to follow through and meet deadlines.
• Proficiency in using a broad array of high-volume food service equipment; food service sanitation and preparation techniques.
• Ability to read, analyze and react to financial information and reports.
• Requires broad range of office and technical skills, including administering data, generating reports, managing information / files, and analyzing results.
• Proficiency in Microsoft Office Suite; knowledge of computerized menu management systems is desirable.

Physical Requirements :

• Be able to move swiftly and efficiently around the kitchen, dining areas, and storage facilities. This may involve standing for long periods and walking between workstations.
• Proficient use of kitchen tools and equipment, such as knives, mixers, and stoves, requires excellent hand-eye coordination and fine motor skills.

The Executive Chef should be able to handle food items skillfully and safely.

• There may be occasions when lifting heavy objects up to 40 pounds, such as sacks of ingredients or kitchen equipment, is necessary.
• Be able to work comfortably in high-temperature environments without compromising performance.

Travel Requirements :

• Some travel between the campuses of the College of Saint Benedict and Saint John's University.
30+ days ago