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EXECUTIVE CHEF 1- Florida State University Greek House Chefs at Greek House Chefs

Greek House Chefs

EXECUTIVE CHEF 1- Florida State University Greek House Chefs

Tallahassee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $61,900.00 - $85,200.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

flexible schedule

Job Description

The hiring establishment is Greek House Chefs (GHC), a unique culinary service company specializing in providing exceptional dining experiences for Greek life communities on college campuses. GHC is known for its commitment to quality food preparation, hygiene standards, and client satisfaction. This company partners with university houses and student organizations to offer personalized menu plans, special event catering, and day-to-day kitchen operations, ensuring that every meal exceeds expectations. With an emphasis on professionalism and culinary expertise, GHC has grown as a trusted name among Greek life and campus dining services.

The executive chef role at GHC involves comprehensive management and oversight of all culinary activities within the kitchen they are assigned. This leadership position requires directing food preparation, developing and modifying menus, managing product purchasing, and controlling the culinary budget to maintain profitability while delivering exceptional quality. The executive chef is a vital player in ensuring client satisfaction through direct communication with house management and GHC leadership. Additionally, the role demands recruitment, training, and scheduling of kitchen personnel to maintain operational efficiency and high standards.

Key to this role is maintaining adherence to GHC health and equipment cleaning standards by conducting regular inspections and enforcing cleanliness in all food production and service areas. The executive chef is also responsible for creating recipes and portion specifications that align with nutritional needs, cost constraints, and GHC quality standards. A significant part of the job includes utilizing the GHC application for menu submissions, budget approvals, and consistent weekly reporting.

The role requires staffing and scheduling flexibility, including availability for up to three special events per semester where the executive chef plans and executes event-specific menus tailored to client preferences. Additionally, this position demands strong problem sensitivity and hands-on skills, including the ability to operate various commercial kitchen tools and software. Compliance with safety and sanitation regulations is imperative, alongside fostering positive relationships with vendors, directors, and clients.

Candidates must have a minimum of 2-3 years of experience as a Lead Sous or Executive Chef or hold a culinary degree. Strong language skills in English, the ability to operate inventory and compliance software, and proficiency in the Greek House Chefs App are essential. Physical stamina is required as the position involves standing for most of the workday, including lifting weights occasionally up to 50 pounds.

Overall, this executive chef position at Greek House Chefs offers an exciting leadership opportunity for culinary professionals eager to make a meaningful impact in a dynamic, client-focused environment while working hands-on with a skilled team. The employment type typically requires a workweek of 45-50 hours, focusing on hands-on culinary management, strategic planning, and client engagement to deliver exceptional dining experiences.

Job Requirements

2-3 years lead sous or executive chef experience and/or culinary degree preferred
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English
ability to write routine reports and correspondence
ability to speak effectively before groups of customers or employees of an organization as well as one-on-one interactions
serv safe certification within the first available class scheduled following employment
maintain certification through duration of employment
valid food handler’s card required if required in state
ability to stand over 2/3 of the time
ability to walk over 2/3 of the time
ability to lift up to 50lbs under 1/3 of the time
minimum work week of 45-50 hours
keeps availability open for up to 3 special events per semester

Job Qualifications

culinary degree preferred
2-3 years lead sous or executive chef experience
strong knowledge of kitchen management and culinary operations
ability to create and modify menus according to quality and budget standards
excellent leadership skills including recruitment and training
proficiency in inventory management and compliance software
experience using the Greek House Chefs App for menu and budget submissions
knowledge of food safety and sanitation standards
ability to manage schedules and employee hours effectively
strong communication skills
problem sensitivity and critical thinking abilities
ability to operate commercial kitchen equipment including blenders, broilers, convection ovens, cutlery, deep fryers, and mandolin slicers
ability to instruct and negotiate
strong service orientation and social perceptiveness

Job Duties

ensures overall health of the account is positive and in good standing
plans and directs food preparation and culinary activities
modifies menus or create new ones that meet quality standards
recruits and manages kitchen staff
purchases and orders food supplies while managing budget
manages employee’s schedules and hours
manages the GHC App
ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards
makes periodic and regular inspections of units to observe quality of food preparation and service
food appearance
and cleanliness and sanitation of production and service areas, equipment, and employee appearance
coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
follows proper training manual procedures for equipment item requests
properly filling out the document and submitting it to your superior before house submission
develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development
creates and submits menu two weeks ahead to the GHC App for approval
submits budget via the GHC App on time weekly
checks with Campus Manager on weekly reports of app reviews
schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met
maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen
minimum work week of 45-50 hours
receives trucks and check for quantity and quality
keeps availability open for up to 3 special events per semester
it is a requirement for all chefs to be present for these events
as the Executive Chef you will plan these events in accordance with the house’s specifications
maintains positive and professional working relationships with all vendors, directs, and clients, always
works with management to establish account specific service procedures
implement, train, correct as needed to all levels below or as needed
monitors schedule and time management responsibilities of self and onsite staff
demonstrates strong knowledge of GHC Handbook
transfers to other worksites as deemed necessary by management
performs other duties as assigned