Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,700.00 - $96,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
performance bonuses
Job Description
This job opening is for an Executive Chef position at a well-established culinary service provider operating onsite at a campus environment. The company is recognized for its commitment to culinary excellence and customer satisfaction, managing comprehensive culinary programs tailored to the needs of the institution it serves. As a company dedicated to quality culinary service, they emphasize creating cycle menus and standardized recipes that align with corporate and client objectives, ensuring a remarkable dining experience for their customers. The establishment is committed to maintaining high standards in food quality, safety, and operational efficiency, supported by rigorous employee training and adherence to sanitation regulations.
The Executive Chef role is critical to the success of the company’s culinary programs on campus. This leadership position entails full responsibility for all culinary operations, including menu planning, purchasing, personnel management, and operational record keeping. The Executive Chef oversees food preparation, service delivery, and sanitation practices, ensuring compliance with company policies and regulatory standards like HACCP and Occupational Safety Standards. Reporting to departmental leadership, the Executive Chef is accountable for meeting financial goals and maintaining high levels of food quality and customer service standards.
This position requires a dynamic individual who can inspire and lead a team of culinary professionals through continuous training and development. The Executive Chef is responsible for recruiting, hiring, and managing staff, conducting performance appraisals, and initiating disciplinary actions when necessary. With a mentoring leadership style, the Executive Chef fosters a positive work environment that promotes optimal labor utilization and employee growth. They also maintain strong communication channels with general management and customers to address any concerns, feedback, or requests promptly.
The executive culinary leader will coordinate daily planning with production staff to ensure preparations meet storage and service needs, while rigorously monitoring food lines to maintain quality and variety. They keep detailed records, including inventory and weekly operation reports, to support business decisions and ensure operational transparency. The role also entails managing compliance with food safety certifications, such as the required Serve-Safe certification, and fulfilling increased security clearance protocols involving FBI fingerprinting and background checks due to the specific job location within a Children’s Pavilion.
Working conditions encompass a demanding kitchen environment characterized by noise, temperature extremes, and exposure to potential hazards such as cuts and burns. The Executive Chef should be physically capable of managing these conditions effectively. This full-time management position emphasizes both the culinary artistry and operational leadership necessary to deliver exceptional food service in a campus setting, combining creative menu development with rigorous standards of safety, sanitation, and staff performance management.
The Executive Chef role is critical to the success of the company’s culinary programs on campus. This leadership position entails full responsibility for all culinary operations, including menu planning, purchasing, personnel management, and operational record keeping. The Executive Chef oversees food preparation, service delivery, and sanitation practices, ensuring compliance with company policies and regulatory standards like HACCP and Occupational Safety Standards. Reporting to departmental leadership, the Executive Chef is accountable for meeting financial goals and maintaining high levels of food quality and customer service standards.
This position requires a dynamic individual who can inspire and lead a team of culinary professionals through continuous training and development. The Executive Chef is responsible for recruiting, hiring, and managing staff, conducting performance appraisals, and initiating disciplinary actions when necessary. With a mentoring leadership style, the Executive Chef fosters a positive work environment that promotes optimal labor utilization and employee growth. They also maintain strong communication channels with general management and customers to address any concerns, feedback, or requests promptly.
The executive culinary leader will coordinate daily planning with production staff to ensure preparations meet storage and service needs, while rigorously monitoring food lines to maintain quality and variety. They keep detailed records, including inventory and weekly operation reports, to support business decisions and ensure operational transparency. The role also entails managing compliance with food safety certifications, such as the required Serve-Safe certification, and fulfilling increased security clearance protocols involving FBI fingerprinting and background checks due to the specific job location within a Children’s Pavilion.
Working conditions encompass a demanding kitchen environment characterized by noise, temperature extremes, and exposure to potential hazards such as cuts and burns. The Executive Chef should be physically capable of managing these conditions effectively. This full-time management position emphasizes both the culinary artistry and operational leadership necessary to deliver exceptional food service in a campus setting, combining creative menu development with rigorous standards of safety, sanitation, and staff performance management.
Job Requirements
- Serve-Safe certification required at hire
- 5 years of food service management experience required
- Ability to work in noisy and temperature-variable kitchen environment
- Increased security clearance with FBI fingerprinting, criminal background check, and Child Protective Services registry search
- Ability to perform physical tasks associated with kitchen work
- Strong mentoring and management skills
- Ability to maintain accurate records and manage inventory
Job Qualifications
- 5 years of food service management experience
- Possess mentoring management style
- Serve-Safe certification at hire
- Ability to lead and manage a team
- Knowledge of food safety regulations including HACCP
- Strong organizational and record keeping skills
- Experience in inventory management and financial accountability
Job Duties
- Maintain the highest level of food quality and service in accordance with company values
- Develop plans to meet corporate and client objectives in conjunction with supervisor
- Review daily production plans with staff to meet storage, production, and service needs
- Ensure production and waste records are complete and recipes followed
- Monitor food service lines to maintain quality and selection
- Direct team on HACCP regulations, Occupational Safety Standards, and maintenance procedures
- Train supervisors continually and manage employee hiring, performance, and terminations
- Conduct employee orientation and performance appraisals
- Maintain accurate record keeping, inventory, and weekly operation reports
- Maintain customer contact and address complaints with General Manager
- Conduct weekly team meetings
- Communicate with administration and document counseling
- Keep personal work areas clean and efficient
- Lead, manage, coach, and train the culinary team
- Oversee recruitment, hiring, orientation, performance appraisals, and disciplinary actions
- Perform other tasks as assigned by General Manager
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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