Executive Chef Apply
$60,000 - $75,000
40
Supervises activities and directs training of the kitchen, including food preparation
and quality, physical maintenance, and inventory functions to ensure high quality standards,
safety, and revenue goals are met by controlling food and supply costs, by performing the
required duties personally through subordinate supervisors. Managed volume of the unit will
determine positions level (I, II, III, IV).
Responsible for the overall direction, coordination, safety, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.
Responsibilities include, interviewing, hiring, and training associates; planning, assigning, and
directing work; appraising performance; rewarding and disciplining associates; addressing
complaints and resolving problems.
Key Responsibilities:
- Plans regular and modified menus according to established guidelines
- Follows standardized recipes, portioning and presentation standards. Completes and
ensure quality
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food
- Establishes and maintains cleaning and maintenance schedules for equipment, storage
- Maintains inventory of food and non-food supplies to stay within established guidelines
- Makes all decisions regarding utilization of leftover food products staying within
- Complies with federal, state and local health and sanitation regulations and department
audits
- Follows facility, department, and Company safety policies and procedures to include
- Participates and attends departmental meetings, staff development, and professional
This position requires an Associates of Culinary Arts Degree and 8 years management/supervisory experience with a Universitys Student Dining Services or a full-service restaurant.
- Extensive catering experience preferred
- High volume, complex foodservice operations experience - highly desirable
- ServSafe certified - highly desirable
- Comprehensive knowledge of food and catering trends with a focus on quality,
- Ability to teach others, encourage and develop a cooking staff, and refine their skills
- Ability to apply knowledge successfully in a university food program setting
- Must be experienced with computers; to include Microsoft Office (Word, Excel and
- Power Point), Outlook, E-mail and the Internet
Resume, Cover Letter, 3 References
Miami University is committed to creating an inclusive and effective teaching, learning, research, and working environment for all.
For more information on Miami Universitys diversity initiatives, please visit the Office of Institutional Diversity & Inclusion webpage. For more information on Miami Universitys mission and core values, please visit the Mission and Core Values webpage.
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