Unfortunately, this job is expired as of 3/19/2015.
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The executive chef is responsible for food production including food used for restaurants, retail foods, and vending, as well as banquet functions and special events which include University staff meetings, executive meetings, student events and other remote outlets in the University; developing menus, controlling food purchase, implementing purchasing specifications and producing standardized recipes; supervising, training and hiring kitchen staff. Developing and monitoring food and labor cost budgeting for the department. Maintaining highest professional food quality and sanitation standards.
Graduation from an accredited institution with a bachelor’s degree in a related field plus a minimum of two years of directly related experience OR any combination of education and experience related to the Summary of Duties totaling six years.
A Bachelor’s degree from a four year college or university in hospitality management or related discipline; or 8 years related experience in fine dining operations, or equivalent combination of education and experience. A Certified Executive Chef (CEC) designation offered by the American Culinary Federation is preferred but not required.
Working knowledge of various computer software programs, Microsoft Office and POS literacy.
He/she must have the knowledge to calculate figures and amounts such as discounts, proportions, percentages, fractions, area, circumference, and volume. Ability to calculate cost of Goods Sold, make conversions of units using grams and ounces. Must be able to develop income statement and cost control reports calculate food cost, employee cost and prepare budgets for food operations. Must be able to understand P&L functions and must have the ability to apply concepts of basic algebra and marketing to other sectors of the operation.
Must be able to read and interpret general business periodicals, professional journals, technical procedures, and governmental regulations. Must be able to write reports, business correspondence, and procedure manuals.
Possess the skill to effectively present information and respond to questions from groups of managers, committees, suppliers, customers, and employees.
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of food in a timely manner, which is accurate, complete, and of high quality.
Ability to interact effectively and cooperatively with a variety of people from diverse backgrounds.
Ability to communicate effectively verbally and in written form with staff, students, management, vendors and others to promote a pleasant and functional environment.
Ability to follow directions as well as adjust positively to an ever changing and often times stressful environment in a professional, non-confrontational manner.
Ability to work on holidays and different schedules on occasion to ensure food service and table service provide a great experience to guests.
Be able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, financial report or schedule form.
Under “Reference’s Letter” please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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