Job Title: Executive Chef

Department: Sport Exer. Std. & Hosp. Prgms

Location: Columbus Campus

Employment Type: Administrator/Executive/Manager

Employment Status: Board Approved

Bargaining Unit: Non-Bargaining Unit

FLSA Status: Exempt

Compensation Type: Annual

Compensation: Commensurate with experience

Schedule: Vary based on the operations of the College.

The Executive Chef is responsible for all food production in Degrees Restaurant and Catering. The Executive Chef will work in conjunction with the Senior Director in menu development, food purchasing specifications, and standardizing recipes. The position will work closely with the Senior Director of the Hospitality Department to develop and implement a student internship program that is closely aligned with the culinary and baking program, restaurant, and café. This position will support department and college initiatives through food production, demonstrations, and lectures. The Executive Chef will also be responsible for development and monitoring of food and labor budgets and for maintaining the highest food quality and hygienic standards throughout the entire operation.

Core Competencies Required

Professionalism, Managing People, Managing Work, Leadership, Continuous Improvement, Quality Focus, Customer/Student/Employee Focus, Collaboration

ESSENTIAL JOB FUNCTIONS

Leading Teams

Supervises assigned area of responsibility and staff by recruiting and hiring, assigning and delegating tasks, providing direction, resolving work problems, communicating job expectations, training employees, and developing professional growth opportunities. Collaborates with academic program colleagues to incorporate students into restaurant operations to provide experiential learning opportunities.
Conducts annual employee evaluations, provides ongoing feedback and coaching, and effectively recommends pay increases, promotions and other personnel actions. Approves leaves and authorizes overtime as appropriate. Administers disciplinary actions upon approval and in collaboration with Human Resources. Interprets, explains, carries out and enforces the College's policies.
Conducts pre/post meetings with staff and other assigned groups.

Culinary Planning and Execution

Develops menus and item pricing. Coordinates and directs all food preparation, from prep through service in assigned areas. Monitors the quality of all food and beverages in assigned areas. Identifies new culinary techniques and presentations to keep menu and business fresh. Researches and implements any new culinary trends that are applicable to the business. Assists kitchen staff with recipe creation while encouraging experiential learning. Works efficiently to resolve any problems that arise in the kitchen requiring leadership attention.

Facilities and Fiscal Management

Works directly with the Business Administration Department and Hospitality Leadership team to develop and implement a comprehensive business plan for the services of assigned area. Administers budget, determines fiscal requirements and prepares budgetary recommendations; monitors, verifies and reconciles expenditure of budgeted funds for assigned area of responsibility. Ensures pricing structure(s) appropriate for the business and competitive for the market. Tracks, records, and maintains inventory stock including foods, beverages and kitchen supplies.
Ensures that the kitchen and surrounding areas are in good repair, clean and appropriately maintained. Ensures appropriate repair and replacement of appliances and equipment.

Diversity, Equity, and Inclusion

Develops and maintains strategic partnerships with diverse groups and communities. Partners strategically with Talent Acquisition to ensure the best Diversity, Equity & Inclusion practices are utilized in hiring that results in the hiring and retention of a diverse faculty and staff.
Helps to ensure the College meets its responsibilities in identifying problem areas and systemic concerns while reporting complaints alleging discrimination.
Takes responsibility for creating a welcoming, inclusive, and productive work environment where all employees feel valued and able to contribute to their full potential, regardless of their differences.

Other Duties and Responsibilities

Manages multiple assignments of varying complexity and meets tight timelines and deadlines with the ability to adapt to changing needs of the College and business partners.
Attends department, division, and unit meetings on a consistent basis.
Hours may include working outside of a normal workweek schedule as needed to meet program needs and workload demands.

Usual Physical Requirements

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions described in this position description. While performing duties of this job, the employee regularly exhibits digital dexterity when entering data into computer. The employee frequently sits for periods of time, stands, and walks. Employee converses verbally or manually with others in person as well as by telephone. Vision demands include close, relatively detailed vision when focusing on computer screen. Employee occasionally lifts up to 50 pounds.

Working Conditions

Restaurant environment on all three floors of the Hospitality building. Regular exposure to moderate noise typical to business offices. Must travel to various Columbus State campuses and sites.

Knowledge, Skills and Abilities: Knowledge of: participative management and supervisory practices, current restaurant industry trends, technology and equipment; public institution purchasing principles, procedures, regulations, and standards; local, state and federal food sanitation regulations; finance and accounting, budgeting and cost control procedures; planning, designing and preparing meals; scheduling and logistics; basic sales techniques; computers, software, including cloud applications, to include Microsoft Office applications (Work, Excel, Outlook, PowerPoint).Skill in: verbal and written communication; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; solving organizational problems; time management and organization; problem-solving under pressure; creative menu planning.Ability to: develop and maintain effective working relationships with associates, vendors, students, telephone users and general public; maintain confidential and sensitive information; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects; gather, interpret and analyze statistical data and generate reports; prepare financial and operational reports, statements, and/or projections; investigate and analyze information and draw conclusions; develop, plan and implement goals.

Minimum Qualifications:

Associate’s Degree in Management, Culinary or a related field.
Five (5) years of progressive experience in hospitality/culinary management, restaurant/kitchen management and customer service. At least two (2) years as Executive Chef is required.

Current ServSafe Certification. American Culinary Federation CEC or CCC Certification is a plus.
State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Preferred Qualifications: American Culinary Federation Certified Executive Chef or a Certified Chef de Cuisine Chef.

Additional Information:  *Regular, predictable, and punctual attendance is required.