EXECUTIVE CHEF 2- University of Washington Greek House Chefs

Greek House Chefs (GHC) is a specialized culinary service provider focused on delivering high-quality food preparation and catering services tailored to the unique needs of Greek houses, fraternities, sororities, and similar organizations. With a strong commitment to quality, consistency, and customer satisfaction, GHC operates kitchens that adhere to rigorous health and safety standards, ensuring each client receives customized menus and culinary experiences that meet their specific preferences and nutritional requirements. GHC is known for fostering professional culinary environments where kitchen staff are trained continuously and held to high standards of cleanliness and service. Their use of technology, such as the proprietary Greek House Chefs App, streamlines operations from menu approvals to budgeting and inventory management.

The Executive Chef role at GHC is a dynamic, leadership-focused position responsible for managing all culinary activities within an assigned GHC Kitchen. This leadership role oversees the entire kitchen operation including menu planning, staff training, inventory control, and budget management. The Executive Chef ensures the kitchen runs smoothly by maintaining compliance with health and sanitation standards, overseeing product purchasing and quality assurance, and coordinating schedules effectively. A key part of the role involves frequent communication with both house management and GHC corporate managers to guarantee that client expectations are consistently met or exceeded. The Executive Chef also plays a vital role in special event planning, preparing kitchens for up to three special events per semester while adhering to client specifications.

The Executive Chef is expected to develop and innovate menus that align with quality standards and budgetary constraints, create and supervise recipes according to nutritional needs, and maintain positive relationships with vendors and clients alike. They must implement and adhere to training manuals and procedures, conduct regular inspections of service and production areas, and contribute to the continuous improvement of processes and service delivery by coordinating food committee reviews. This position requires a minimum work week commitment of 40 to 45 hours and flexibility for transfer to other worksites as needed by management.

This role not only demands advanced culinary expertise but also involves strong problem-solving abilities, excellent communication skills, and management acumen. The Executive Chef is responsible for fostering a cooperative team environment, applying critical thinking, monitoring and improving kitchen performance, and ensuring all staff members follow safety and hygiene procedures strictly. The ability to handle kitchen logistics and equipment, such as commercial blenders, broilers, convection ovens, and various commercial cutlery, is essential.

Ideal candidates for this role have 2 to 3 years of lead sous or executive chef experience or hold a culinary degree. Certification requirements include Serv Safe Certification and a valid food handler's card. The Executive Chef must also be proficient in using compliance, inventory management software, and the Greek House Chefs Application.