Campus Executive Chef

Campus Executive ChefNEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic.Location: Boston, MASchedule: Full timeSalary: $110,000-$120,000/yrPay Frequency: Weekly - Direct DepositWhat We Offer You:Generous Compensation & Benefits PackageHealth, Dental & Vision InsuranceCompany-Paid Life Insurance401(k) Savings PlanPaid Time Off: Vacation, Holiday, Sick TimeEmployee Assistance Program (EAP)Career Growth OpportunitiesVarious Employee Perks and RewardsJob Summary :The Campus Executive Chef reports to the Campus Vice President and is responsible for developing and executing culinary results to exceed customer expectations within the location. The Campus Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Campus Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Campus Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.Essential Functions and Key Tasks :Culinary:Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measuresResponsible for the quality of all food products and ensure that standards are metResponsible for all aspects of food production, execution and presentationOversight of all aspects of catering operationsOperations:Responsible for maintaining vendor partner relationshipsPurchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all productsReceiving food and supplies - must be able to lift items up to 40 poundsDetermine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processingEnsure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintainedManage client relationships to maintain client satisfaction and account retentionFinancial:Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelinesAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costsResponsible for inventory managementSubmit financial reporting to the corporate officePeople:Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staffInstruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of foodProvide excellent customer service to include being attentive, approachable, greeting and thanking customersRequired Education and Experience:High School diploma or equivalent3-5 years' experience in food service management specifically corporate diningRequired Eligibility Qualifications:ServSafe CertificationAllergen Awareness CertificationPreferred Education and Experience:Culinary School degree or certificateMicrosoft Office SuitePast experience within Corporate Dining is a plus