ASSISTANT SUPERVISOR-A&G - Executive Chef

Who We Are:The Executive Chef will work closing with the Dining Supervisor to oversee the kitchen operations, including managing staff, and developing menus, ensuring food quality, maintaining food safety standards, overseeing catering, and to work directly with the Dining Supervisor concerning controlling costs by ordering, inventory and managing budgets.Objectives of this Role:Work with the Dining Supervisor to create innovative and diverse menus that align with customer preferences, dietary restrictions, and concepts.Staff Management and training and supervising all kitchen staff.Maintain high standards for food preparation, presentation, and taste consistency. Work directly with the Dining Supervisor concerning menu or recipes alternations to improve the program.Assist the Dining Supervisor with monitoring food inventory levels, ordering supplies, and mange costs.Meet with the Dining Supervisor weekly to review Food Cost and develop a plan to meet all goals.Manage food cost by optimizing portion sizes and minimizing waste. Contribute to budgeting and financial planning for the kitchen.Daily and Monthly Responsibilities:Work hand and hand with the Dining Supervisor to ensure smooth and efficient kitchen operations, including proper sanitation practices and adherence to health and safety regulations.Exploring new culinary trends and financial planning for the kitchen and for catering.Coach and mentor kitchen staff to improve their skills and development.Work closely with the Dining Supervisor and contractor to ensure seamless service and events occur. Work closely with the Dining Supervisor to grow the culinary program and find new innovative ways to reach all parts of the campus.Be visible to customers throughout service to ensure feedback is welcome and to provide a sense of comfort to our customers and staff.Requirements:Requires a high school diploma or equivalent.Certified Food Managers & Associates in Applied Science in Culinary Arts is preferred.10-15 years: Culinary Skills - deep knowledge of cooking techniques, flavors and ingredients.10-15 years: Leadership Skills - ability to motivate and inspire a team to perform at their best.10-15 years: Financial and Budget Planning - understanding of food cost analysis, budgeting, and profitability metrics.10-15 years: Food Safety Skills - thorough knowledge of food safety regulations and practices.A valid/clear driver's license is required.

Created: 2025-02-13