Think Beyond The Label Jobs

Executive Chef time type - Full time Job no: R-0000001737 Faculty or Staff: Staff Full Time or Part Time: Full time In-Person, Hybrid, or Remote: In-Person Minimum Starting Rate of Pay: \$80,137.00 Rate of pay commensurate with experience Job Description: The Executive Chef, reporting directly to the Associate Director of Culinary Operations, is a key leadership role responsible for overseeing all aspects of hospitality operations. This position provides guidance and supervision to the Executive Chef of Residential Dining, Sous Chefs, Chef Managers, and hourly associates, ensuring exceptional food quality and service. The Executive Chef will be actively involved in daily food production, focusing on taste, presentation, cooking techniques, and allergen safety. Responsibilities: Provide leadership and direction to culinary staff, ensuring high standards of food quality and presentation. Oversee daily food production, including hands-on preparation for events and services. Hire, train, and evaluate kitchen personnel; foster team development and motivation. Manage food and labor cost controls, ensuring adherence to budget guidelines. Innovate and develop menus with a focus on fresh, local, and sustainable ingredients. Maintain inventory, conduct weekly counts, and oversee purchasing of supplies. Ensure compliance with sanitation standards and conduct regular kitchen audits. Qualifications: Minimum five years of culinary management experience in a high-volume setting; experience in college dining preferred. Strong knowledge of food trends, global cuisines, and sustainability practices. Proven leadership abilities with experience managing diverse teams. Excellent interpersonal and communication skills for effective collaboration and problem-solving. Current ServSafe certification and proficiency in relevant computer applications. Physical Demands: Ability to routinely lift 30 pounds; occasional lifting of up to 50 pounds. Frequent walking and standing for extended periods, with overhead lifting required. Navigate slippery surfaces and work with various kitchen equipment. Working Conditions: Kitchen environment with quarry tile flooring; exposure to spills and heat. Requires movement between storage areas and service lines.