Collegiate Foodservice Opportunities

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Job Detail

84
Summer 2021
Exec Chef
Oklahoma State University
University Dining Services
Competitive

Please apply directly on the University Website

https://okstate.csod.com/ats/careersite/search.aspx?site=8&c=okstate

Summary:

Act as the Executive Chef for University Dining Services (UDS) and provide managerial oversight, leadership and vision for the catering kitchen production department and UDS Concepts. Excellent culinary skills, menu development, training staff on food production techniques and presentation, food service and catering operational procedure, and recipe development and training.
Flexible work schedule required
All other duties as assigned.  

Responsibilities:

% of Time

Responsibility / Duty

80

Operational
1. In charge of the execution of all Presidential, donor and high end events for dining services and Celebrations Catering; must be present at all events.
2. Operational Management and oversight of Celebrations Catering kitchen production area
3. Provide supervision, leadership and vision for catering department
4. Plan and implement comprehensive catering program that reflects a high level of quality and consistency through well-developed systems and processes
5. Provide a training structure for UDS staff in food production techniques and skills
6. Enhance the food quality, service standards and presentation of University Dining Services and catering department
7. Upgrade catering menus and presentation
8. Grow catering department sales and net income
9. Supervise the coordination of scheduling of catering staff
10. Work with Dining Director, Assistant Dining Director, and UDS management to develop and create recipes for self-branded concept
11. Work with directors/culinary staff/management to grow a high level of culinary expertise and creativity
12. Serve as liaison between contractors, organizers and management with food production of catering special events
14. Supervise the hiring, training and evaluation of catering production employees; develop and administer training program for staff
15. Provide quality customer service at all levels of the catering department and UDS.
16. Ability to work weekends, long hours, etc.

17. Work with the CBORD team and understand computerized food management programs: Recipe Nutrition, Food Service Suite, Micros, and Net Nutrition

18. Plan and help design new concepts as needed

15

Administrative & Operational
1. Enhance the quality and standards of University Dining Services retail
2. Provide recipe development and training for University Dining Services program
3. Develop a training structure to improve the skill of dining food production staff
4. Ability to identify new industry trends and implement from concept to production to point of sale in large scale dining service operations
5. Maintain constructive and fluid communication among all employees and direct reports
6. Work to establish a safe and friendly work environment
7. Establish realistic goals and objectives for all areas of responsibility; also develop strategies to increase sales and net profit
8. Conduct disciplinary actions when needed
9. Maintain accurate production and service records
10. Analyze and interpret financial data to include forecasting, business plans, budgets and regular financial reports (e.g. labor, food)
11. Negotiate terms, execute and administer multiple contracts with facility vendors for service, in accordance with budget constraints, and company policies and procedures
12. Maintain effective cash controls and organized payroll records

5

Miscellaneous
1. Interpret and implement established University policies and procedures
2. Work with Meeting and Conference Services to provide a seamless approach to event planning and implementation of catered events for all dining operations
3. Participate as an active member of the UDS dining team
4. Recommend marketing materials to include brochures, flyers for meetings and conferences in coordination with dining services director
5. Other duties as assigned

 

Required Qualifications:

  • Culinary degree in accredited program such as Cordon Bleu, CIA, etc.
  • (In Lieu of Culinary Degree will need to have minimum of 10 years’ experience as an Executive Chef).
    Demonstrated performance in culinary enhancement of catering and food service programs, and serving sophisticated catering and restaurant clientele
    Supervisory and management experience
    Experience in catering and retail environment
    Experience with fiscal management of food service operation.  
  • Serve Safe certificated or obtain certification  with in 6 months 
  • Positive and professional public relations skills, excellent interpersonal skills.

Relevant education and experience may be substituted as appropriate.

Salary:

$50,700 - $76,000  

Benefits:

Benefits:

Oklahoma State University offers a competitive benefits package that includes:  
•     100% employer-paid basic medical coverage 
•     Retirement contributions  
•     Paid vacation and sick time 
•     Paid holidays 

Please visit our Human Resources (HR) website at https://hr.okstate.edu/benefits/ to learn more about the total benefits offered when you join our team!

Ms. Tonishia Van Pelt
405-744-5319
313D Student Union
Stillwater OK, 74078
NOTE: The above information is provided by the employer. The The National Association of College & University Food Services does not verify the accuracy of these statements.