Executive Chef (Sommelier and Chef Jobs: Restaurants)

As part of the management team, supervises the quality standards and practices of the food production process including purchasing, food specifications, meal preparation, service and sanitation. Orients and trains new employees in production areas. Develops standardized recipes and utilizes other production tools to ensure food quality and cost objectives are met. Participates in the planning and execution of special events. Supervises and oversees culinary and utility teams.

• 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.

• 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.