Executive Chef 

The Role at a glance:

This position has responsibility for supervising production, culinary standards, sanitation, and training for the contracted client’s retail/catering food service team.

Your Pay:

$70,000 / year

Where you'll be working:

Southern Oregon University

What you'll be doing:

Key Accountabilities:

• Plan, organize and supervise daily culinary operation of retail and catering services.
• Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Direct and coordinate the work of production and dish room staff.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Plan, develop and supervise a culinary team using a comprehensive menu management program.
• Ensure overall consistency and high quality across the various operations.
• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Plan, develop and implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Handle corrective action process with human resources and make salary recommendations.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Respond to inquiries and concerns from faculty, staff, and students.
• Maintain university policies and procedures.
• Other duties as assigned.

What we're looking for:

Minimum Requirements:

• Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3- 5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.
• Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary.
• Ability to effectively supervise and train a diverse work staff.

 Working Conditions:

• Must be able to remain standing for most of the working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days/nights.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power-driven equipment.
• May be exposed to caustic chemicals.

To obtain an Oregon Food Handlers Card within 30 days of hiring.    

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off