Executive Chef

Location : Food Services Administration

Department : Nutri Svcs Adm - Exec Chef

Area : North

Contract Months : 12

Salary Range : $75,400.00 $124,425.60

Academic Year : 24-25

JOB SUMMARY

The Executive Chef plans, administers and directs all the program’s culinary operations including leading the development of recipe research and development, building school lunch, breakfast and dinner menus, overseeing the shipping kitchen as well as any satellite operations.

The Chef also is responsible for ensuring that all operations comply with the standards established by Nutrition Services and associated regulatory agencies.

He / She also establishes and maintains effective working relationships with other departments to provide a unified food service experience for customers.

MAJOR DUTIES & RESPONSIBILITIES

• Develops and standardizes culinary production of large quantity of product recipes. Establishes presentation technique and quality standards and adheres to HISD and regulatory agency policies.
• Prepares and rolls out new culinary programs in conjunction with marketing, operations and culinary teams.
• Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.

MAJOR DUTIES & RESPONSIBILITIES CONTINUED

• Responsible for managing process of purchasing, receiving, and managing food production activities in compliance with Nutrition Services food production systems.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• Supervises, staffs, trains, and manages the performance of the department regarding food presentation, quality, cost control and food safety and sanitation.
• Performs other job-related duties as assigned.

EDUCATION

Bachelor’s degree in Food Science, Dietetics, Culinary Arts, Hotel and Restaurant Management or equivalent degree preferred or

In lieu of a Bachelor’s degree, additional equivalent and directly-related education and experience, as determined by Human Resources and the hiring manager, may fulfill the degree requirement.

Equivalent experience is 4 or more years in a related field in addition to the minimum experience requirement of 5 years.

Culinary certificate from culinary school.

WORK EXPERIENCE

5 to 7 years of culinary management experience.

Experience within a high-volume environment minimum 10,000 meals per day.

Prior experience developing and leading sustainable and healthy dining programs.

Excellent presentation and culinary skills

SKILL AND / OR REQUIRED LICENSING / CERTIFICATION

Knowledge of nutrition and culinary planning menu software.

City of Houston Food Handler Certification

Certified Executive Chef, preferred

LEADERSHIP RESPONSIBILITIES

Manages. Accomplishes the majority of work objectives through the management of direct reports. Provides day-to-day direction to staff;

may become directly involved, as required, to meet schedules and resolve problems. Responsible for assigning work, meeting completion dates, interpreting and ensuring application of policies and procedures.

Receives assignments in the form of objectives, with goals and the process by which to meet goals. Provides input to hiring, performance and budget.

WORK COMPLEXITY / INDEPENDENT JUDGMENT

Work is substantially complex, varied and regularly requires the selection and application of technical and detailed guidelines.

Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent.

Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing direction on the more complex projects and new job duties and priorities.

BUDGET AUTHORITY

Participates in a group plan and / or budget development.

PROBLEM SOLVING

Decisions are made with greater freedom and discretion, including recommendations that are subject to approval on matters that may affect multiple departments across HISD.

Job is frequently expected to recommend new solutions to problems, to improve existing methods / procedures / services and generate new ideas.

May also review decisions made by other individuals on more routine matters.

IMPACT OF DECISIONS

Decisions have moderate impact to the facility / department or division, causing increased satisfaction or dissatisfaction;

producing efficiencies or delays; promoting or inhibiting personal intellectual or professional development; and / or contributing to financial gain or expense.

Errors may be serious, usually not subject to direct verification or check, causing losses such as improper cost calculations, overpayment or improper utilization of labor, materials or equipment.

Effect usually confined to the organization itself and is short term.

COMMUNICATION / INTERACTIONS

Negotiate and Influence - interprets department strategies and services, resolves conflicts, influences outcomes on matters of significance for the division, conducts final negotiations and coordinates approvals / decision making below the executive level.

Interactions are typically with customers and Top Management.

CUSTOMER RELATIONSHIPS

Regularly assesses and diffuses complex, and escalated customer issues. Takes personal responsibility and accountability for solving systemic customer service problems.

Regularly explores alternative and creative solutions to meeting the needs of the customer within HISD's policies and guidelines.

WORKING / ENVIRONMENTAL CONDITIONS

Work involves frequent exposure to unpleasant elements, such as extreme temperatures, dirt, dust, fumes, smoke, loud noise, chemicals, etc.

Repetitive motion : Substantial movements of the wrists, hands, fingers, and / or upper body for sustained periods of time, including using extremities to drag, push, pull or grasp.

Bending body downward and forward by bending spine at waist. Physically transporting, raising items from a lower to a higher position, or moving objects horizontally weighing 15 to 44 pounds from one location to another.

Houston Independent School District is an equal opportunity employer.