Executive Chef II

Overview:

The position ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in quality and customer service. A full job description will be furnished upon interview.

Responsibilities:

• Oversees all aspects of planning and managing menus for assigned area that reflects market shifts while meeting budget targets including food costs. Responsible for food purchasing, production, inventory and presentation, while providing continual positive leadership to motivate and engage the team.
• Maintains quality control on all menu items ensuring the highest level of guest satisfaction.
• Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up and coming food and beverage trends.
• Creates globally inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions
• Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary
• Initiates and develops new recipe concepts incorporating department culinary principles and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience to support the campus community.
• Works with a menu management computerized system to create accurate recipes and menus that maintains department standards.
• Tests and evaluates new products as they come on the market to determine feasibility of service and creates/evaluates new recipes.
• Possesses creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advance residential /campus cafes.
• Identifies opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Works in collaboration with students, residential college staff, faculty, and culinary staff to plan themed menus and develop activity-based concepts to build community.
• Develops, nurtures, and fosters client relationships.
• Works in collaboration with the General Manager and Senior Operations Manager in regard to scheduling for effective, efficient use of labor within budget parameters.
• Restructures menu concepts to reflect market shifts and maintain food cost.
• Completes inventory and recommend products to be ordered.
• Attends and contributes to the Campus Dining Culinary Council Meetings.

• Identifies the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent.
• Provides guidance and feedback to culinary staff. Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures. Administers performance appraisals. Counsels and disciplines employees as required.
• Provides continual positive leadership to motivate and engage the team.
• Hires production associates, onboards, trains, and conducts performance appraisals.
• Ensures efficient and effective staffing levels. Provides guidance and feedback to culinary staff.
• Coordinates training, coaching, and development of all culinary personnel, including chefs, cooks and food service workers. Coordinates and delegates training on the use of kitchen equipment and standard recipe production; leads training on advanced cooking, display techniques and new concepts.
• Oversees the training for the opening of all new programs and concepts in assigned area.
• Establishes goals to optimize performance and hold the department leadership team accountable for desired outcomes.
• Provides guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.

• Maintains high level of food safety and sanitation standards. Provides training to include safe and proper equipment handling and supervision to all staff for these standards. Maintains quality/clean facilities through regular inspections of dining facilities.
• Ensures compliance with all state, local, and university food safety, workplace safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs.
• Monitors maintenance and repair of kitchen equipment
• Assists students and guest with food allergies and special dietary needs

• Monitors systems for controlling costs.
• Develops budgets in tandem with the Finance Team, ensuring the operations are able to meet or exceed them in both topline and bottom line performance.
• Works with other departments to enhance and support campus relationships, community building and programing by providing the highest quality of service.
• Supports Campus Dining events as needed.

Qualifications:

• Culinary Arts Degree from an accredited institution or equivalent technical experience
• A minimum of 4-6 years’ experience as a chef, managing teams of 15-20 associates
• Knowledge of the health department’s rules and regulations including HACCP and ServSafe
• Ability to lead and develop a Management team and culinary employees
• Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines
• A keen eye for detail, being highly organized, and having exceptional people-management skills
• Knowledge of culinary techniques: hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet presentations
• Ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently
• Excellent interpersonal and communication skills with the ability to interact with a diverse population
• Basic knowledge of computerized food production systems
• Knowledge and experience with the use and maintenance requirements of kitchen equipment including but not limited to ovens, mixers, slicers, smokers, grills, and kettles
• Knowledge and experience writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls
• Required to work nights and weekends
• Basic proficiency in Word, Excel, and Outlook, and food ordering systems
• Valid Driver’s License
• Must be able to function in an essential personnel role, which may include an extended on-campus presence during local, regional, or national emergencies. https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day
• Sit for no more than 2 hours during an 8 hour day
• Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
• Lift or carry up to 50 pounds occasionally (less than 33% of the workday)
• Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday)
• Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday)
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day)
• Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.)
• Possess physical agility, full range of motion, and ability to maintain balance

• Experience with Food Pro
• Knowledge of diverse cuisines
• Knowledge of Local, State, and Federal Nutritional guidelines

_____________________________________________

KNOW YOUR RIGHTS

1. 25

Eligible for Overtime: No

Benefits Eligible: Yes

Probationary Period: 180 days

Essential Services Personnel (see policy for detail): Yes

Physical Capacity Exam Required: Yes

Valid Driver's License Required: Yes

• #LI-GR1