|Job Type||Full Time|
Position Overview: Supervises all HRC Dining Services Managers. Responsible for contributing to the nutritional integrity and quality of food. Directly supervises the cooks and utility staff in the kitchen. Supports the hiring, development and retention of all culinary staff. Manages all aspects of meal time service and the overall efficiency of the kitchen and Dining Room. Produces all cycle menus and costs; acquires all required equipment and supplies for the Department; oversees production employees and service employees; coordinates with Dining Services Managers, Catering/Events Manager and Coordinator and the Staff Development Manager for menu implementation. Supervises the kitchen sanitation and HACCP program. Assist with recipe development, BOH systems and compliance with dining standards.
Essential Functions and Responsibilities: include the following. Other duties may be assigned.
Knowledge, Skills and Abilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience: Certification from a culinary training program or equivalent. Minimum 3 years proven track record as Executive Chef.
Supervisory Responsibilities: Provide leadership for culinary and utility staff.
License, Certificates, Registration: ServSafe certified preferred.