EXECUTIVE CHEF 1- University of Washington Greek House Chefs

Job Title: Executive Chef Location: University of Washington, Seattle, WA 98195 Salary Range: $60,000 - $65,000 Job Summary The Executive Chef is responsible for managing and directing all culinary activities for the GHC Kitchen. This position oversees kitchen operations, trains personnel, plans menus, manages the culinary budget, and communicates with GHC and house management to ensure client satisfaction. Essential Functions Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or creates new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee schedules and hours Manages the GHC App Ensures overall cleanliness of kitchen meets and exceeds GHC standards Makes periodic inspections of units to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance Coordinates all training activities for kitchen and other production and service employees, including identification and analysis of training needs and design and implementation of programs to address these deficiencies Follows proper training manual procedures for equipment item requests, properly filling out the document and submitting it to your superior before house submission Develops recipes and portion specifications in accordance with GHC standards with nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints Participates in menu planning activities including determination of purchasing specifications, product and recipe testing and menu development Creates and submits menu two weeks ahead to the GHC App for approval Submits budget via the GHC App on time weekly Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure house expectations are being met Makes a pleasant appearance and always wears a clean GHC blue embroidered chef coat while in the kitchen Minimum work week of 45-50 hours Receives trucks and checks for quantity and quality Maintains availability open for up to 3 special events per semester; required to be present for these events and to plan them in accordance with house specifications Maintains positive and professional working relationships with all vendors, directors, and clients Works with management to establish account specific service procedures; implements, trains, corrects as needed at all levels Monitors schedule and time management responsibilities of self and onsite staff Demonstrates strong knowledge of GHC Handbook Transfers to other work sites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity Arm‑Hand Steadiness Information Ordering Manual Dexterity Speech Clarity Education and Experience 2‑3 years Lead Sous or Executive Chef experience and/or culinary degree preferred Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to write routine reports and correspondence Ability to speak effectively before groups of customers or employees as well as one‑on‑one interactions Technology Compliance software Database user interface and query software Inventory management software Greek House Chefs App Tools Commercial blenders Commercial broilers Commercial convection ovens Commercial cutlery – boning knives; chefs' knives Commercial deep fryers Commercial mandolin slicers Skills Coordination Monitoring Active Listening Critical Thinking Judgment and Decision Making Ability to communicate with chefs and students Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures Instructing – teaching others how to do something Negotiation – bringing others together and reconciling differences Service Orientation – actively looking for ways to help people Social Perceptiveness – being aware of others' reactions and understanding why they react as they do Work Activities Identifying objects, actions, and events Communicating with supervisors, peers, or subordinates Getting information Performing general physical activities Work Context Spend time standing – continually or almost continually Face‑to‑face discussions – every day Indoors, environmentally controlled – every day Very hot or cold temperatures – every day Contact with others – constant contact Work Styles Dependability – job requires being reliable, responsible, and dependable Self‑control – maintaining composure, keeping emotions in check, controlling anger, avoiding aggressive behavior Attention to detail – careful and thorough in completing work tasks Cooperation – pleasant with others and showing a good‑natured, cooperative attitude Stress tolerance – accepting criticism and dealing calmly with high‑stress situations Qualifications – Certificates, Licenses, Registrations ServSafe certification within the first available class scheduled following employment; maintain certification through duration of employment Valid food handler’s card required (if required in state) Physical Demands Ability to stand over 2/3 of the time Ability to walk over 2/3 of the time Ability to lift up to 50 lbs. under 1/3 of the time 90% standing 50% walking 10% sitting 50% talking 50% hearing/listening 50% using hands to finger… 15% stooping, kneeling… 75% tasting or smelling 50% lifting: up to 10 pounds 25% lifting: up to 25 pounds 15% lifting: up to 50 pounds 10% lifting: over 50 pounds EEO Statement University of Washington is an equal opportunity employer. #J-18808-Ljbffr Greek House Chefs