Executive Chef Job Description REVISED MAY 2023 POSITION TITLE: Executive Chef FLSA CLASSIFICATION: Non-Exempt/Hourly SUPERVISOR'S TITLE: Campus Manager Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: • Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service • 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees • Life Insurance • Long term and short term disability available • Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team • Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource • Paid maternity and paternity leave • Minimal nights and/or weekends • Competitive salary • Dental and Vision benefits available • Paid training • Paid time off • Growth and Development opportunities available Essential Functions: • Ensures overall health of the account is positive and in good standing • Plans and directs food preparation and culinary activities • Modifies menus or create new ones that meet quality standards • Recruits and manages kitchen staff • Purchases and orders food supplies while managing budget • Manages employee's schedules and hours • Manages the GHC App • Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards • Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. • Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. • Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. • Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. • Creates and submits menu two weeks ahead to the GHC app for approval. • Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. • Checks with Campus Manager on weekly reports of app reviews • Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. • Minimum work week of 45-50 hours. • Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. • Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports • Maintains positive and professional working relationships with all vendors, directs, and clients, always. • Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. • Monitors schedule and time management responsibilities of self and onsite staff. • Demonstrates strong knowledge of GHC Handbook • Transfers to other worksites as deemed necessary by management • Performs other duties as assigned Education and/or Experience: • 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: • Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: • Ability to stand over 2/3 of the time. • Ability to walk over 2/3 of the time. • Ability to lift up to 50lbs. under 1/3 of the time.
Oct 01, 2023
Full time
Executive Chef Job Description REVISED MAY 2023 POSITION TITLE: Executive Chef FLSA CLASSIFICATION: Non-Exempt/Hourly SUPERVISOR'S TITLE: Campus Manager Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: • Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service • 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees • Life Insurance • Long term and short term disability available • Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team • Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource • Paid maternity and paternity leave • Minimal nights and/or weekends • Competitive salary • Dental and Vision benefits available • Paid training • Paid time off • Growth and Development opportunities available Essential Functions: • Ensures overall health of the account is positive and in good standing • Plans and directs food preparation and culinary activities • Modifies menus or create new ones that meet quality standards • Recruits and manages kitchen staff • Purchases and orders food supplies while managing budget • Manages employee's schedules and hours • Manages the GHC App • Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards • Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. • Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. • Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. • Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. • Creates and submits menu two weeks ahead to the GHC app for approval. • Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. • Checks with Campus Manager on weekly reports of app reviews • Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. • Minimum work week of 45-50 hours. • Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. • Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports • Maintains positive and professional working relationships with all vendors, directs, and clients, always. • Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. • Monitors schedule and time management responsibilities of self and onsite staff. • Demonstrates strong knowledge of GHC Handbook • Transfers to other worksites as deemed necessary by management • Performs other duties as assigned Education and/or Experience: • 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: • Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: • Ability to stand over 2/3 of the time. • Ability to walk over 2/3 of the time. • Ability to lift up to 50lbs. under 1/3 of the time.
Sous Chef Requisition Number: 52038 Location: Boulder Colorado Employment Type: University Staff Schedule: Full Time Posting Close Date: 08-Oct-2023 Date Posted: Job Summary The Campus Dining Services department with CU Boulder encourages applications for a Sous Chef ! This is a hands-on culinary position providing oversight, leadership and input in their assigned dining location and overall dining services when needed. The Sous Chef will provide input for new and existing products/menus/recipes and test them to ensure accuracy of ingredients, methodology, yield, authenticity and quality. They will also assign, delegate, and supervise standardized recipe preparation, ensuring that quality, A9 and food safety-standards are being followed. Additionally, they will lead the work of others in the kitchen, including reviews and performance plans, and will create schedules based upon organizational needs and staff schedules. The University of Colorado Boulder is committed to building a culturally diverse community of faculty, staff, and students dedicated to contributing to an inclusive campus environment. We are an Equal Opportunity employer, including veterans and individuals with disabilities. Who We Are The Division of Student Affairs consists of 30 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder. The work in Student Affairs supports all factors of the student experience, no matter what department a staff member may work in. This includes where students live, eat, make friends, build professional skills and find help if they need it. Many departments provide involvement opportunities, educational resources and support services to help students find their community and build lifelong skills. Student Affairs also has shared services departments that support the work and staff of our student-facing areas, including areas like assessment, business services, financial planning, human resources, marketing communications and information technology (IT). With over 800 staff members in the Division of Student Affairs, our diverse team is uniquely positioned to personalize the student experience and advocate for students, enhancing their success inside and outside the classroom. Campus Dining Services leads the industry with outstanding quality food and dining experiences. Campus venues include residential dining halls, catering and retail outlets with staff who strive to make each student's experience the best it can be. Serving about 3 million meals each year, Campus Dining Services is dedicated to expanding sustainability efforts and providing options to guests with dietary restrictions and allergens. What Your Key Responsibilities Will Be Quality Assurance Provide and ensure customer service standards are met in assigned functional area. Ensure all ParTech and A9 labeling procedures are followed during schedule shift and determines corrective action when out of compliance, including verifying accurate labeling, troubleshooting equipment and staff education. Conduct audits of efficiency and effectiveness to manage and control cost. Offer recommendations and solutions to the Executive Culinary team to improve daily operations of functional area. Assist in creation of standardized operating procedures and training methods. Ensure all areas are setup and broken down in accordance with SOP's. Comply and enforce sanitation regulations and safety-standards. Actively contributes to menu development with Executive Culinary team, which includes oversight over inventory and recommending purchasing needs specific to the functional area/kitchen needs. Services on the food safety response team and response to all food safety emergencies as appropriate to the work assignment. If a work cell phone is provided, a response call must be within an hour of the original call and/or message. Personnel Assist in the culinary staff selection, training and onboarding process. Empower others to make decisions in areas within their span of control, and participates in measure to increase empower response rate and overall score. Ensure employees follow assigned schedule, appropriate break times and follow proper procedures of requesting time off. Responsible for performance plans for employees and hold them accountable, following progressive coaching processes. Discuss staff issues with Executive Culinary Team and collaborates on best solution. Display and demonstrate excellent communication skills and coaches others to develop their own skills. Kitchen Prep/Operation Prep, assemble, and delegate food preparation tasks, and makes decisions based on product outages and menu changes. Understand and use all production equipment in assigned facility. Place work orders as needed. Assist with ordering and receiving of product as need. What You Should Know Positions with CDS are considered Essential Services. This position is located 100% on-on campus. What We Can Offer The annual salary for this position is $48,380.80. Our outstanding benefits include: Paid days off: 22 vacation days, 15 sick leave days and 11 holidays per year. Access to medical, vision, dental and life insurance. Tuition reimbursement. A 10% employer contribution retirement plan. EcoPass for free RTD rides. Opportunity for career growth within the division of student affairs and the CU Boulder campus! Benefits The University of Colorado offers excellent benefits () , including medical, dental, retirement, paid time off, tuition benefit and ECO Pass. The University of Colorado Boulder is one of the largest employers in Boulder County and offers an inspiring higher education environment. Learn more about the University of Colorado Boulder () . Be Statements Be authentic. Be creative. Be Boulder. What We Require Four years of food service experience. Education may substitute for experience. Servsafe certified and or certificate appropriate for the position level or the ability to obtain certification within 6 months of hire. Must possess appropriate Servsafe certification for the duration of employment with CDS. What You Will Need Ability to work in a team driven environment. Attention to detail. Special Instructions To apply, please submit the following materials: A current resume. Optional : A cover letter that specifically tells us how your background and experience align with the requirements, qualifications, and responsibilities of the position. We may request references at a later time. Please apply by October 8, 2023 for consideration. Note: Application materials will not be accepted via email. For consideration, applications must be submitted through CU Boulder Jobs () . To apply, visit () Copyright 2022 Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency () jeid-584202b19088f2489b6ba4bc9cac48d6 The University of Colorado does not discriminate on the basis of race, color, national origin, sex, age, pregnancy, disability, creed, religion, sexual orientation, gender identity, gender expression, veteran status, political affiliation, or political philosophy. All qualified individuals are encouraged to apply.
Oct 01, 2023
Full time
Sous Chef Requisition Number: 52038 Location: Boulder Colorado Employment Type: University Staff Schedule: Full Time Posting Close Date: 08-Oct-2023 Date Posted: Job Summary The Campus Dining Services department with CU Boulder encourages applications for a Sous Chef ! This is a hands-on culinary position providing oversight, leadership and input in their assigned dining location and overall dining services when needed. The Sous Chef will provide input for new and existing products/menus/recipes and test them to ensure accuracy of ingredients, methodology, yield, authenticity and quality. They will also assign, delegate, and supervise standardized recipe preparation, ensuring that quality, A9 and food safety-standards are being followed. Additionally, they will lead the work of others in the kitchen, including reviews and performance plans, and will create schedules based upon organizational needs and staff schedules. The University of Colorado Boulder is committed to building a culturally diverse community of faculty, staff, and students dedicated to contributing to an inclusive campus environment. We are an Equal Opportunity employer, including veterans and individuals with disabilities. Who We Are The Division of Student Affairs consists of 30 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder. The work in Student Affairs supports all factors of the student experience, no matter what department a staff member may work in. This includes where students live, eat, make friends, build professional skills and find help if they need it. Many departments provide involvement opportunities, educational resources and support services to help students find their community and build lifelong skills. Student Affairs also has shared services departments that support the work and staff of our student-facing areas, including areas like assessment, business services, financial planning, human resources, marketing communications and information technology (IT). With over 800 staff members in the Division of Student Affairs, our diverse team is uniquely positioned to personalize the student experience and advocate for students, enhancing their success inside and outside the classroom. Campus Dining Services leads the industry with outstanding quality food and dining experiences. Campus venues include residential dining halls, catering and retail outlets with staff who strive to make each student's experience the best it can be. Serving about 3 million meals each year, Campus Dining Services is dedicated to expanding sustainability efforts and providing options to guests with dietary restrictions and allergens. What Your Key Responsibilities Will Be Quality Assurance Provide and ensure customer service standards are met in assigned functional area. Ensure all ParTech and A9 labeling procedures are followed during schedule shift and determines corrective action when out of compliance, including verifying accurate labeling, troubleshooting equipment and staff education. Conduct audits of efficiency and effectiveness to manage and control cost. Offer recommendations and solutions to the Executive Culinary team to improve daily operations of functional area. Assist in creation of standardized operating procedures and training methods. Ensure all areas are setup and broken down in accordance with SOP's. Comply and enforce sanitation regulations and safety-standards. Actively contributes to menu development with Executive Culinary team, which includes oversight over inventory and recommending purchasing needs specific to the functional area/kitchen needs. Services on the food safety response team and response to all food safety emergencies as appropriate to the work assignment. If a work cell phone is provided, a response call must be within an hour of the original call and/or message. Personnel Assist in the culinary staff selection, training and onboarding process. Empower others to make decisions in areas within their span of control, and participates in measure to increase empower response rate and overall score. Ensure employees follow assigned schedule, appropriate break times and follow proper procedures of requesting time off. Responsible for performance plans for employees and hold them accountable, following progressive coaching processes. Discuss staff issues with Executive Culinary Team and collaborates on best solution. Display and demonstrate excellent communication skills and coaches others to develop their own skills. Kitchen Prep/Operation Prep, assemble, and delegate food preparation tasks, and makes decisions based on product outages and menu changes. Understand and use all production equipment in assigned facility. Place work orders as needed. Assist with ordering and receiving of product as need. What You Should Know Positions with CDS are considered Essential Services. This position is located 100% on-on campus. What We Can Offer The annual salary for this position is $48,380.80. Our outstanding benefits include: Paid days off: 22 vacation days, 15 sick leave days and 11 holidays per year. Access to medical, vision, dental and life insurance. Tuition reimbursement. A 10% employer contribution retirement plan. EcoPass for free RTD rides. Opportunity for career growth within the division of student affairs and the CU Boulder campus! Benefits The University of Colorado offers excellent benefits () , including medical, dental, retirement, paid time off, tuition benefit and ECO Pass. The University of Colorado Boulder is one of the largest employers in Boulder County and offers an inspiring higher education environment. Learn more about the University of Colorado Boulder () . Be Statements Be authentic. Be creative. Be Boulder. What We Require Four years of food service experience. Education may substitute for experience. Servsafe certified and or certificate appropriate for the position level or the ability to obtain certification within 6 months of hire. Must possess appropriate Servsafe certification for the duration of employment with CDS. What You Will Need Ability to work in a team driven environment. Attention to detail. Special Instructions To apply, please submit the following materials: A current resume. Optional : A cover letter that specifically tells us how your background and experience align with the requirements, qualifications, and responsibilities of the position. We may request references at a later time. Please apply by October 8, 2023 for consideration. Note: Application materials will not be accepted via email. For consideration, applications must be submitted through CU Boulder Jobs () . To apply, visit () Copyright 2022 Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency () jeid-584202b19088f2489b6ba4bc9cac48d6 The University of Colorado does not discriminate on the basis of race, color, national origin, sex, age, pregnancy, disability, creed, religion, sexual orientation, gender identity, gender expression, veteran status, political affiliation, or political philosophy. All qualified individuals are encouraged to apply.
Levy Sector Salary: $60,000 - $65,000 Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Curious about Life at Levy? Check it out: Levy Culture () Positions at this location may require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance) At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)
Sep 29, 2023
Full time
Levy Sector Salary: $60,000 - $65,000 Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Curious about Life at Levy? Check it out: Levy Culture () Positions at this location may require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance) At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)
Executive Chef Job Description REVISED MAY 2023 POSITION TITLE: Executive Chef FLSA CLASSIFICATION: Exempt/Salary Supervisors Title: Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: • Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service • 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees • Life Insurance • Long term and short term disability available • Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team • Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource • Paid maternity and paternity leave • Minimal nights and/or weekends • Competitive salary • Dental and Vision benefits available • Paid training • Paid time off • Growth and Development opportunities available Essential Functions: • Ensures overall health of the account is positive and in good standing • Plans and directs food preparation and culinary activities • Modifies menus or create new ones that meet quality standards • Recruits and manages kitchen staff • Purchases and orders food supplies while managing budget • Manages employee's schedules and hours • Manages the GHC App • Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards • Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. • Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. • Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. • Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. • Creates and submits menu two weeks ahead to the GHC app for approval. • Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. • Checks with Campus Manager on weekly reports of app reviews • Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. • Minimum work week of 45-50 hours. • Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. • Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports • Maintains positive and professional working relationships with all vendors, directs, and clients, always. • Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. • Monitors schedule and time management responsibilities of self and onsite staff. • Demonstrates strong knowledge of GHC Handbook • Transfers to other worksites as deemed necessary by management • Performs other duties as assigned Education and/or Experience: • 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: • Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: • Ability to stand over 2/3 of the time. • Ability to walk over 2/3 of the time. • Ability to lift up to 50lbs. under 1/3 of the time.
Oct 01, 2023
Full time
Executive Chef Job Description REVISED MAY 2023 POSITION TITLE: Executive Chef FLSA CLASSIFICATION: Exempt/Salary Supervisors Title: Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: • Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service • 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees • Life Insurance • Long term and short term disability available • Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team • Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource • Paid maternity and paternity leave • Minimal nights and/or weekends • Competitive salary • Dental and Vision benefits available • Paid training • Paid time off • Growth and Development opportunities available Essential Functions: • Ensures overall health of the account is positive and in good standing • Plans and directs food preparation and culinary activities • Modifies menus or create new ones that meet quality standards • Recruits and manages kitchen staff • Purchases and orders food supplies while managing budget • Manages employee's schedules and hours • Manages the GHC App • Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards • Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. • Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. • Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. • Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. • Creates and submits menu two weeks ahead to the GHC app for approval. • Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. • Checks with Campus Manager on weekly reports of app reviews • Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. • Minimum work week of 45-50 hours. • Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. • Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports • Maintains positive and professional working relationships with all vendors, directs, and clients, always. • Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. • Monitors schedule and time management responsibilities of self and onsite staff. • Demonstrates strong knowledge of GHC Handbook • Transfers to other worksites as deemed necessary by management • Performs other duties as assigned Education and/or Experience: • 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: • Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: • Ability to stand over 2/3 of the time. • Ability to walk over 2/3 of the time. • Ability to lift up to 50lbs. under 1/3 of the time.
