Executive Chef

Responsibilities Serve as the Hummus Mediterranean subject matter food expert. Provides leadership and direction to unit culinary and service staff as needed. Develop recipes, testing and evaluation guidelines and ensures that current trends and best practices are considered. Provide menu review and analysis to ensure overall food cost targets are met. Manage staff to ensure timely, accurate, data and maintenance for centralized menu management system; vendor relationships, contract compliance, negotiations, appointments and cuttings; online nutrition information, student contact regarding allergies and special dietary needs, etc. Manage budgetary responsibility within the cost per meal and cost guidelines. Make key decisions regarding food purchases in support of Real Food and Sustainable practices without compromising food cost. Oversee and ensure compliance of food prep to QA standards and safety/security related to handling and preparation of food, third party certification, and recipe and product adherence. Ensure compliance for sanitation standards to meet all health codes. Facilitate quality control programs for optimal product quality. Develop and implement exceptional customer service standards. Establish culinary goals and vision for all operations. Create and provide continuous training to all food production staff and managers in food preparation, presentation, customer service, sanitation and safety. Maintain a high quality food production system. Provide training and advocacy for individual and team culinary challenges, catering operations and special events. Provide excellent communication and interpersonal skills when interacting with culinary staff, management and external stakeholders. Host vendors in product testing and sampling. Oversee implementation of new product roll out, education and training for unit operations. Facilitates training and development of all food production staff and managers in food preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety. Leads and directs culinary staff. Mentors and coaches culinary staff for improved performance and menu executions and cost management. Lead and participate in the planning and execution of high profile special events on and off campus, using innovative techniques and methods. Lead new recipe development Provide excellent communication and interpersonal skills when interacting with culinary staff and management. Required Qualifications Must be able to create middle eastern recipes from scratch, improving current product lines and new item roll outs. Expert knowledge in food preparation, nutrition, special needs and sanitation regulations. Advanced verbal and written communication, and active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management. Advanced decision-making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis. Advanced skill in effective interpersonal and work leadership skills to provide guidance to all levels of personnel. Ability to lead in food purchasing contracts, experience in building and maintaining quality vendor relationships. Ability to work effectively as a member of an Executive Team as well as inter-departmentally. Demonstrated skill in leading work groups, managing and supervising complex projects, leading and supervising students. Advanced nutritional and allergen knowledge. Intermediate computer applications skills. Prior experience in culinary food service operations as an Executive Chef in Mediterranean Cuisine with a minimum of 5 years industry experience, Culinary Degree or equivalent required. Allergen training and experience required. Has valid Servsafe Manager Certificate. Lift/carry/push/pull objects that weigh up to 50 lbs +. #J-18808-Ljbffr Workstream