EXECUTIVE CHEF 1- University of Texas Greek House Chefs

The Executive Chef role is a pivotal position within the culinary team of the GHC Kitchen, an establishment dedicated to providing top-notch food services within a structured and dynamic kitchen environment. GHC Kitchens are known for their commitment to maintaining high standards of food quality, safety, and customer satisfaction, serving a variety of clients including campus houses and special events. The organization prides itself on creating a professional yet creative culinary environment where the Executive Chef plays a central role in the kitchen's overall success and operational excellence.

This position involves managing and directing all culinary activities, encompassing menu planning, food preparation, product purchasing, and staff training. The Executive Chef works closely with house and GHC management to ensure client satisfaction and seamless kitchen operations. The candidate will oversee the cleanliness and safety standards, abiding by stringent health regulations and GHC policies. They will also be responsible for managing budgets effectively, maintaining positive relationships with vendors and staff, and ensuring that all culinary activities align with the company's goals and values.

The Executive Chef is expected to take on a leadership role by recruiting and managing kitchen personnel, overseeing their schedules, and fostering a professional, collaborative environment. A key responsibility is the development of innovative menus and recipes that meet quality, nutritional, and budgetary guidelines, alongside product specification and procurement tasks. The chef will utilize various technologies, including the GHC App, for menu submission, budget management, and communication, ensuring workflow efficiency.

In addition, the role demands active involvement in special event planning, with a requirement to be present at up to three major events per semester. The chef must also conduct regular inspections to monitor food quality, hygiene, and service standards, and address any deficiencies through training programs and direct management.

This full-time position requires a minimum work week of 45-50 hours and expects the Executive Chef to maintain professionalism in appearance and communication while engaging with both clients and team members. Strong culinary knowledge combined with excellent leadership, communication, and organizational skills are essential. Prior experience as a Lead Sous Chef or Executive Chef, along with culinary education, is preferred to meet the demands of this challenging and rewarding role.