JOB SUMMARY:

Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.

Preferred Qualifications:

• Culinary degree preferred
• Bachelor’s Degree in Food Services Technology/Management/or related field preferred
• Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
• Experience with planning and managing catering events from a culinary perspective
• Strong leadership skills and desire to work with an industry leader
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office, Email and the Internet)
• Ability to communicate on various levels including management, departmental, customer and associate
• ServSafe® Certificatio

KEY RESPONSIBILITIES:

• Develops high culinary standards for our retail, board meals, dining and catering operations
• Trains, develops and provides inspirational leadership to local culinary team
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements
• Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately

Preferred Qualifications:

• Culinary degree preferred
• Bachelor’s Degree in Food Services Technology/Management/or related field preferred
• Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
• Experience with planning and managing catering events from a culinary perspective
• Strong leadership skills and desire to work with an industry leader
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office, Email and the Internet)
• Ability to communicate on various levels including management, departmental, customer and associate
• ServSafe® Certification