EXECUTIVE CHEF - NYU - New York, 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 direct 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 tablings and numerous engagement events! The applicant for the position must have a current NYC DOH Food Handler’s Certificate, or successfully 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 utilizes 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
• Complies with 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
• Manages 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, complex 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
• Comprehensive 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)