Saint Paul, MN United States

**Relocation assistance is available** 

Our client is seeking an Executive Chef for St. Catherine University located in St. Paul, MN. St. Catherine University is an all-women's Catholic School that educates students to lead and influence. Established by the Sisters of St. Joseph of Carondelet in 1905, St. Kate's intellectual tradition of Catholic Social Teaching guides our commitment to inclusivity, advancing wisdom and justice, and powering lives of meaning.

This Executive Chef will manage 20+ employees, and be responsible for culinary operations for the main dining hall, multiple food retail locations, food production and service and Catering.

 The successful candidate will:

• be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; 
• ensure Client Culinary standards including recipe compliance and food quality are implemented;
• have the ability and willingness to develop and motivate team members to embrace culinary innovations; 
• ensure food safety, sanitation and workplace safety standard compliance; and/or
• have working knowledge of automated food inventory, ordering, production and management systems. 

Is this opportunity right for you? We are looking for candidates who have:

• a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
• excellent leadership and communication skills with the ability to maintain the highest of culinary standards;
• strong coaching and employee development skills; and/or
• have a passion for food and innovation.

To learn more about St. Catherine University, 

At Ckient, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts.

Responsibilities:

Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.
Key Duties
- Implements & coordinates the culinary function.
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.

Qualifications:

Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.