EXECUTIVE CHEF - Chartwells Higher Education - Brooklyn, NY

Job Summary

Working as the Executive Chef at one of our Higher Education Campuses, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or advise the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a task driven, energetic, entrepreneurial Culinary professional with administrative skills. As part of your role, you will also engage regularly with students and guests and take part in dining advisory meetings, Pop-Up tabling and numerous engagement events! The applicant for the position must have a current NYC DOH Food Handler’s Certificate, or optimally complete the training satisfactorily within the first 30 days of employment, as part of the role requirement.

Key Responsibilities:

• Leads a team of back-of-house and front-of-house employees, providing direction and training
• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and uses daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Follows federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate
• Leads daily/weekly/monthly financial metrics of food/beverage purchasing and usage (works within established budget and forecast)
  

Preferred Qualifications:

• A.S. or equivalent experience in a high volume, sophisticated dining environment
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must, including taking part in day-to-day production and oversight
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certification highly desirable (in addition to NYC DOH Food Protection Certification requirement)