This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Columbia Hospitality is currently seeking an Executive Chef for University of Puget Sound, a nationally prominent private university. The role of the Executive Chef is to develop and drive an overarching culinary program for the various venues and services encompassed by the Dining and Conference Services department.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1) Plans and prepares a wide variety of foods; supports the preparation of food products for all venues and catering. 2) Creates recipes and menus, upgrades menu files, manages food and labor costs, and advises managers of dining trends and issues in the marketplace. Makes recommendations on purchasing and menu pricing 3) Implements cost savings measures as appropriate 4) Directs and guides all cooking staff in the proper methods of food preparation, cooking, portion control, and sanitation. 5) Responsible for implementation and supervision of a HAACP program. Works collaboratively with other management team members to implement and manage Dining Services technology programs/systems i.e.Micros, FSS and Kronos 6) Works with Assistant Director of Catering and Cafes and clients to develop menus for catered functions. 7) Participates in weekly meetings with cooks, sous chefs, catering staff, management team and Purchasing Manager; monthly station meetings. 8) Supervises the Chef, Sous Chef and production staff. 9) Participates in all aspects of staff management, including conducting interviews and orientations, overseeing training of new staff and cross-training existing staff, maintaining staff scheduling and partnering with temporary agencies. 10) Coaches staff and assists the management team in evaluating and developing staff performance and taking corrective action as needed. 11) Strives to deliver exceptional product and service. 12) Maintains sanitary work area and habits in accordance with Pierce County Health Department specifications and requirements; immediately reports unsafe work conditions or equipment. 13) Complies with Dining & Conference Services (DCS) standards and philosophy
1) Candidates should possess an associate?s degree in culinary arts (ACF-accredited program preferred). Bachelor?s degree is highly desired. 2) At least five years of full-time work experience as a chef encompassing all types of food preparation techniques preferably in a large, high volume commercial restaurant, hotel or institution.
DOE. This is a Full-Time Exempt (salaried) position