EXECUTIVE CHEF-DINING SERVICE
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,700.00 - $94,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Life insurance
Dental Insurance
Vision Insurance
retirement plans
Paid Time Off
flexible spending accounts
Job Description
LSU Health New Orleans is a comprehensive health sciences university committed to excellence in teaching, research, patient care, and community service. As part of its Auxiliary Enterprises, the institution provides a range of support services including Dining Services, which plays a crucial role in enhancing the campus experience for students, faculty, staff, and guests. The Dining Services department operates self-service cafes, a coffee kiosk, and catered services, striving to deliver high-quality meals and exceptional customer service. With a strong focus on health, nutrition, and culinary innovation, LSU Health New Orleans supports a vibrant and inclusive campus culture, ensuring that all... Show More
Job Requirements
- Associate degree or equivalent culinary experience
- ServSafe certification
- Minimum three years relevant food service experience
- Ability to manage multiple dining venues and catering
- Strong leadership and communication skills
- Knowledge of current culinary trends
- Experience with food procurement and inventory management
- Willingness to engage with social media marketing
- Ability to supervise state and temporary contract employees
Job Qualifications
- Associate degree in culinary arts or related field
- ServSafe certification
- Minimum three years of relevant food service experience
- Experience managing kitchen operations and staff
- Ability to develop diverse menus and manage budgets
- Strong customer service and communication skills
- Preferred bachelor's degree
- Preferred ServSafe management certification
- Preferred five years of food service and management experience
Job Duties
- Oversee daily kitchen operations for two cafes, a coffee kiosk, and catered services
- Develop weekly menus featuring regional and non-regional items
- Manage ordering, receiving, and inventory of food and non-food supplies
- Ensure compliance with food safety standards and ServSafe certification requirements
- Provide direct supervision to state employees and contracted temporary staff
- Serve as liaison between external food service contractors and the institution
- Maintain front-of-house presence to enhance customer service and dining experience
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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