Executive Chef

United Statesmid

OtherExecutive Chef

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Quick Summary

Key Responsibilities

Overseeing and effectively managing all day-to-day duties to ensure that each service time is executed flawlessly from start to finish. Plan and execute game-day menus for the Student Training Table.

Technical Tools

OtherExecutive Chef

Our client is seeking a talented Executive Chef to lead culinary operations for one of the premier collegiate athletic dining programs in the Southeastern United States. This hands-on leadership role oversees all aspects of the Student-Athlete Training Table, including menu development, culinary execution, staff leadership, budgeting, purchasing, and overall kitchen operations.

Responsibilities

~2 min read

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Overseeing and effectively managing all day-to-day duties to ensure that each service time is executed flawlessly from start to finish.
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Plan and execute game-day menus for the Student Training Table.
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  Student Training table runs daily with 2 meal periods.
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Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; and maintaining security systems.
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Managing and working very closely with Account Executive(s) to fully understand event details including custom menus, event set up, and event specifics.
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Responsible for all culinary aspects of the daily Student Athlete Training Table program.
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Total execution of events and food service while maintaining the highest level of food quality and presentation.
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Capable of producing a consistent product in high volume.
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Purchasing and inventory management for all operations.
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Meets venue financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
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Create weekly financial reporting, to include declining balance, invoice tracking and labor vs. sales reports.
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Develop, implement, and communicate creative menu items that adhere to the Proof of the Pudding standard of innovation and excellence.
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Manage financial goals and food cost while maintaining and tracking the venue’s budget
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Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures.
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Responsible for training, accountability, and scheduling of the culinary staff.
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  Working with the HR team to ensure schedules for FOH & BOH are concurrent with scheduled events.