Senior Executive Chef

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. 

• Interacts with and develops relationships with client to provide personalized high quality culinary events. May provide culinary experiences for client on and off premise with high level client guests.
• Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions.
• Visits all dining areas to assess customer satisfaction levels; evaluate customer suggestions and implement changes in a timely manner and respond to requests.
• Develops cooperative and congenial relationships with key client personnel and other staff members.
• Responds to client, customer, and guest meal surveys; identifies areas for improvement, implements and monitors improvement plans.
• Models the Smile Plus hospitality imperatives.

• Assists with the development of annual budgets for operations and works within budget to meet goals.
• Controls labor and food cost in accordance with budget. Makes adjustments as necessary.
• Purchases all food according to budget and approved purchasing guidelines.
• Prepares menu and food cost reports and reviews them with the general manager.
• Ensures that proper portions of food are being served; monitors waste and oversees food preparation to minimize waste so that food costs stay within approved budget guidelines.

• Fifteen or more years of professional experience with ten or more years in a culinary leadership role, preferably in higher education and/or business dining setting.
• Bachelor’s or Associate’s Degree in culinary arts or equivalent job-related experience.
• Proven ability to train others and lead a team.
• Proficiency in Microsoft software programs.
• Strong planning and organizational skills to consistently organize workloads to meet deadlines.
• Strong leadership and team management skills.
• Proficient skills in math and financial management including labor and food cost controls.