Corporate Executive Chef
The Corporate Executive Chef is responsible for the centralized planning, implementation and menu evaluation of the overall Dining Services programs. This position provides oversight for planning of all master menus and special event menus. They will assist with the development of and ensures compliance with operational budgets, assuring that fiscal goals are met. They will direct the menu planning process, ensuring that all menus meet the needs of the customers and fall within production, personnel and cost restraints of all dining operations on campus.
Provides culinary advice and guidance to unit/catering chefs, culinary staff, dieticians and management on food presentation, service procedures, food safety/handling and food storage; Evaluates food presentation and services utilizing departmental standards and assures all department requirements are met; Plans and coordinates safe food preparation, cooking, and other skills training programs for the culinary team including student employees; Assists with and develops training programs for staff and actively participates in the training process; Provides resolutions to questions or conflicts with staff and customers.
Oversees the menu planning process for all dining units; Plans menus for special groups such as conferences, camps, student organizations, theme dinners, etc.; Provides support to unit chef on creating daily/weekly specials and menu enhancements. Works with the Director for Catering as it pertains to menu planning, costing and execution of service.
Develops and supervises a culinary team using a comprehensive menu management program. Plans menus based on such factors as market trends, customer preferences and nutritional considerations; designs recipes, determines appropriate ingredients and specifies individual serving portion for each recipe. Develops menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participates in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Monitors the food budget for the residential dining and makes adjustments as prices fluctuate throughout the year.
Bachelor’s degree in Culinary Management, other related field, or a combination of education and experience is required
• Ten years full time experience in fine dining and/or commercial food service and/or nationally recognized retail food service required
• In addition to knowledge of world cuisine, applicant must have ability to teach others, encourage and develop a cooking staff, and refine their skills. This individual must be able to apply his or her knowledge successfully in a university food program setting to create a team environment.
• ServSafe certification
• Must have exceptional written and verbal communication skills
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