Under the direction of the Assistant Director of Culinary, the Executive Chef collaborates with area Lead Managers to develop, create, test and implement menus, offerings and culinary programming. Serves as the Lead Manager of the Main Production Kitchen.
The Executive Chef is responsible for the day-to-day management of kitchen personnel and culinary activities in UMD's main production kitchen. The Main Production Kitchen's work consists of scratch, bulk production, produce preparation, bakery, catering, and grab and go items. This position provides oversight of recipe development and programming, consistency in production, quality, safety and sanitation, and ensures that cost controls are in place. The Executive Chef also provides daily supervision, coaching, performance management, employee training, and employee retention.
The Executive Chef supports the organizational mission, providing support to the dining facilities in the following areas: food and ingredient specifications, production consistency, training programs, retail services, catering, and residential dining. Assists with the long and short term planning of Dining Services. Enforces objectives, policies, standards, and procedures of Dining Services. Contributes to a positive and harmonious work environment.
This position oversees 2-3 Managers as well as a staff of 20 cooks & food service workers and up to 120 seasonal part time students.
40% Main Production Operational Excellence
• Ensures compliance with Food Safety audits
• Observes and coaches, provides guidance to staff to ensure quality standards are being met
• Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations
• Creates efficiencies in production and service areas. Makes recommendations for equipment purchases
• Organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall serving and presentation of food. Inspects food for taste, appearance, and consistency.
• Inspects, ensures routine maintenance is performed, and communicates needs for maintenance or repairs of all supplies, equipment in work areas
• Audits, trains, coaches, and ensures that the team complies with health and food safety standards and regulations.
• Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, product management
30% Team Management
• Collaborates well with other managers, departments, and partners on campus. Listens and communicates well and models warm professionalism to their team.
• Demonstrates a calm demeanor during periods of high volume or unusual events and manages smooth transitions thereafter to keep the unit operating to standard and to set a positive example for the operation.
• Sets goals for the workgroup, develops organizational capability, and models how we work together.
• Interviews, hires, trains, supervises, performance manages, coaches, transfers, suspends, promotes, assigns work, rewards and disciplines, directs the work of other employees, and evaluates employees engaged in cooking, food preparation, or service work.
• Adjusts employee disputes within University policies and under prevailing contracts as applicable.
• Schedules staff hours and assigns duties.
• Completes and resolves payroll issues as University dictates.
• Reinforces, coaches, and performance manages standards for personnel performance and guest service.
20% Financial/Business Analysis
• Oversees accurate monthly inventories for areas under purview
• Utilizes management information tools and analyzes financial reports to identify and address trends and issues in unit performance
• Report costs, understands budget, responds to budgetary directives
• Provides oversight of the food budget and makes necessary adjustments in response to volume and price fluctuations consistent with attaining unit goals
• Ensures positive and transparent relationships with all collaborations: e.g. campus camps, events, Athletics, Office of Diversity and Inclusion, Office of Admissions, Housing and Residence Life, Kirby Student Center Event Management, Department of First Year Experience
• Builds relationships and fosters collaboration with strategic partners on campus, in industry, and fellow colleges and universities
• Models teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests