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Executive Chef 2

In United States

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Executive Chef 2   

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JOB TITLE:

Executive Chef 2

JOB TYPE:

JOB SKILLS:

JOB LOCATION:

Aberdeen, SD United States

JOB DESCRIPTION:

JOB OVERVIEW:

Client is seeking our Executive Chef 2 for Northern State University in Aberdeen, SD. Our successful candidate will elevate creativity for the dining program to provide a modern student dining experience. Our kitchen and dining area will be renovated soon, implementing student cooking stations and exciting instructor led cooking classes. This position will be responsible for residential dining serving approximately with careful attention an Allergen Free dining experience and sustainability initiatives. This exciting role will manage day to day operations, assure catering events are executed flawlessly and assure that catering menus are creative and innovative to meet student and faculty needs. Our successful leader will provide culinary direction to the seasoned and cohesive culinary team, including menu planning, program execution, training and mentoring our staff. Demonstrated history of consistent exceptional customer satisfaction reviews preferred to support our long-term contract with our client partners. Our Executive Chef will play an active role for our partnership to grow the business through creative dining options including innovative culinary rotations with client Concepts. Mentor a strong team who are eager to develop professionally. Two years Executive Chef level Management Experience Required.

  • 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.
  • Have working knowledge of automated food inventory, ordering, production and management systems.

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.
  • 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.

Position Details

POSTED:

Dec 06, 2022

EMPLOYMENT:

INDUSTRY:

SNAPRECRUIT ID:

S16587936856998397

LOCATION:

United States

CITY:

Aberdeen, SD

Job Origin:

OORWIN_ORGANIC_FEED

A job sourcing event
In Dallas Fort Worth
Aug 19, 2017 9am-6pm
All job seekers welcome!

Executive Chef 2    Apply

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<p><strong>JOB OVERVIEW:</strong></p> <p>Client is seeking our Executive Chef 2 for Northern State University in Aberdeen, SD. Our successful candidate will elevate creativity for the dining program to provide a modern student dining experience. Our kitchen and dining area will be renovated soon, implementing student cooking stations and exciting instructor led cooking classes. This position will be responsible for residential dining serving approximately with careful attention an Allergen Free dining experience and sustainability initiatives. This exciting role will manage day to day operations, assure catering events are executed flawlessly and assure that catering menus are creative and innovative to meet student and faculty needs. Our successful leader will provide culinary direction to the seasoned and cohesive culinary team, including menu planning, program execution, training and mentoring our staff. Demonstrated history of consistent exceptional customer satisfaction reviews preferred to support our long-term contract with our client partners. Our Executive Chef will play an active role for our partnership to grow the business through creative dining options including innovative culinary rotations with client Concepts. Mentor a strong team who are eager to develop professionally. Two years Executive Chef level Management Experience Required.</p> <ul> <li>Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting</li> <li>Ensure Client Culinary standards including recipe compliance and food quality are implemented</li> <li>Have the ability and willingness to develop and motivate team members to embrace culinary innovations</li> <li>Ensure food safety, sanitation and workplace safety standard compliance.</li> <li>Have working knowledge of automated food inventory, ordering, production and management systems.</li> </ul> <p><strong>RESPONSIBILITIES:</strong></p> <ul> <li>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.</li> <li>Key Duties</li> <li>Implements & coordinates the culinary function. </li> <li>Directs & trains cooks & utility workers.</li> <li>Ensures food preparation & production meets operational standards.</li> <li>Manages catering & retail areas.</li> <li>Customer & Client satisfaction.</li> <li>Financial management to include food cost & labor management.</li> <li>Manages food & physical safety programs.</li> </ul> <p><strong>QUALIFICATIONS:</strong></p> <ul> <li>Basic Education Requirement – Associate's Degree or equivalent experience</li> <li>Basic Management Experience – 2 years</li> <li>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.</li> <li>A strong culinary background, with the demonstrated ability to stay current with new culinary trends</li> <li>Excellent leadership and communication skills with the ability to maintain the highest of culinary standards.</li> <li>Strong coaching and employee development skills.</li> </ul>


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