Our client is looking for a strong Executive Chef over the retail and catering portion of the business at a highly reputable university. A great position for a chef motivated by high quality and large volume, and an environment rich with diversity and teamwork. Systems are in place and working - just need a talented chef, who is great with food and great with people. 

This Executive Chef is committed to delicious food for all occasions, with the willingness and passion to source local ingredients, proud to deliver the story and the flavor to their guests. A key player in the management team, s/he needs to excel at developing employees of diverse backgrounds and varying skill levels. The right candidate is experienced with high volume production, and openly shares that knowledge to create a strong staff. Responsibilities include: 

 

- designing and executing menus that offer excellent quality, fresh food production for a retail café, grab-n-go outlets and significant catering business 
 
- maintaining a professional, creative, fun and safe work environment in the kitchen 
 
- overseeing, coaching, developing and retaining a stellar line-up of chefs and cooks 
 
- following a responsible food budget that delivers on quality, but honors the bottom line 
 
- purchasing, preparation, disposal and inventory of ingredients 
 
- adhering to local Health Department’s regulations and our client’s standards and expectations 

 

The position demands professionalism, strong time-management, communication and planning skills, leadership and a genuine spirit of cooperation. The right person also possesses sharp problem-solving skills, an even-keeled demeanor and takes pleasure in serving their customers. 

Must be computer proficient, able to use MS Word and Excel, and communicate effectively on phone, email and in person. Bottom line, this Executive Chef has a passion for turning out fresh, local cuisine and can do it in a high-volume, fast-paced environment. 

 

Requirements: 
 
- Prior staff management experience 
- Culinary training 
- Experience in sustainable practices and sourcing local/organic products 
- Must be able to comfortably be on feet majority of the day and lift 40 pounds 
 
- All local food handler permits must be current 
- HACCUP Trained 

Preferred: 
 
- Serv-Safe Certification preferred. 
- Experience working in the Northeast in a union environment