ABOUT THE FHC:

Formed in the Summer of 2010, the Fraternity Housing Corporation (FHC) elevates the value of Alpha Gamma Delta membership by providing safe, competitive, and attractive housing and storage facilities for the members of Alpha Gamma Delta. The FHC fulfills its mission through professional property management and prudent financial management, as well as innovative, diligent, and future-focused investments in property and property improvements. The FHC owns or leases more than 95 Alpha Gamma Delta homes, dorms, lodges, suites, and storage spaces across the United States and is committed to providing the highest quality property management support for each unique chapter served.

JOB SUMMARY:

The Head Chef manages all aspects of the food program at a collegiate sorority house, including the upkeep of the commercial kitchen and its equipment. Working closely with the assigned Regional Property Manager and the National Culinary Manager, the Head Chef ensures that residents and guests are provided balanced meals, exceptional customer service, and a comfortable and clean environment in which to dine.

REQUIRED KNOWLEDGE/SKILLS/ABILITIES:

• Goal and team oriented, able to work closely with people while exhibiting a positive attitude
• Well organized and able to work and make sound decisions under pressure and within tight deadlines
• Able to engineer minutes and recipes as appropriate to ensure dishes fit members needs and preferences
• Vast nutrition knowledge, especially of specialty and lifestyle diets
• Working knowledge of Microsoft Office, particularly Word, Excel and Outlook
• Able to build and follow a specified budget
• Cooperate, communicate and present yourself appropriately in all situations
• Knowledge of food ordering platforms preferred
• Stay up to date on food, product and industry trends
• Flexible, able to adapt to changing needs, shift priorities as required and enjoy working in a fast-paced environment
• Able to anticipate problems and solutions; adept at critical thinking and able to troubleshoot and problem solve collaboratively and independently
• Able to demonstrate prioritization and sound decision making in high-pressure conditions with minimal oversight

EDUCATION:

• High school Diploma or GED equivalent required; Culinary degree preferred
• ServSafe Certification preferred or ability to obtain ServSafe Certification once hired

EXPERIENCE:

• 3-5 years of relevant experience in culinary management preferred
• 5-10 years of relevant culinary experience

PHYSICAL DEMANDS/ WORK ENVIRONMENT/TRAVEL:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment is primarily in an office environment but involves frequent work performed from out-of-office locations for job related activities and occasional activities which are outdoors. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lift and carry up to 50 lbs on a daily basis
• Work with extremely sharp objects, such as knives, can openers, etc.
• Work with extremely hot appliances, such as ovens and dishwashers
• Work with extremely hot, sometimes boiling, water
• Work with some cleaning products that contain chemicals
• Read food and cleaning product labels
• Stand majority of the time while working
• Kneel, bend and reach for items often
• Climb stairs several times per day
• Work primarily indoors, sometimes in warm conditions such as hot kitchens
• Use commercial kitchen equipment and appliances
• Must possess a valid driver’s license

Other Duties:
The above statements are intended to describe the general nature and level of work being performed in this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

DUTIES/RESPONSIBILITIES:

• Create nutritious daily menus and accommodate, within reason, any medical/dietary restrictions
• Prepare daily meals for live-in resident members and/or other chapter members and a regular chapter dinner
• Collaborate with the chapter food committee, as applicable
• Ensure the cleanliness of the kitchen, including but not limited to serving lines, kitchen equipment, all dishes, tables, etc., before and after each meal
• Identify, purchase, maintain and stock the kitchen inventory to include the appropriate amounts of food, paper products, wares, cups, etc.
• Adjust or engineer recipes to make them suitable for those with allergies or special dietary needs
• Hire and manage the kitchen staff with the assistance of the Regional Culinary Manager. Kitchen staff may include but is not limited to Assistant Chefs, Kitchen Assistants and Dishwashers
• Work within an identified budget
• Conduct general maintenance of kitchen appliances to ensure they are clean and operating properly
• Pass/comply with all kitchen inspections/standards

SUPERVISORY RESPONSIBILITIES:

• Assistant Chef, Kitchen Assistant, Dishwasher (dependent on the location)
• Setting goals for performance and deadlines in ways that comply with FHC’s plans and vision
• Organizing workflow and ensuring that employees understand their duties or delegated tasks
• Monitoring employee productivity and providing constructive feedback and coaching
• Maintains staff by recruiting, selecting, orienting, and training employees and developing personal growth opportunities
• Train kitchen staff on relevant topics and reinforce training as needed
• Plans, monitors, and appraises job results

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment is primarily in an office environment but involves frequent work performed from out-of-office locations for job related activities and occasional activities which are outdoors. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lift and carry up to 50 lbs on a daily basis
• Work with extremely sharp objects, such as knives, can openers, etc.
• Work with extremely hot appliances, such as ovens and dishwashers
• Work with extremely hot, sometimes boiling, water
• Work with some cleaning products that contain chemicals
• Read food and cleaning product labels
• Stand majority of the time while working
• Kneel, bend and reach for items often
• Climb stairs several times per day
• Work primarily indoors, sometimes in warm conditions such as hot kitchens
• Use commercial kitchen equipment and appliances
• Must possess a valid driver’s licens