The following is a listing of open managerial positions at colleges, universities, and companies. NACUFS members may post positions at no charge. Nonmembers may purchase this service for a fee. Bulletins are posted on our website daily and removed from the site after 60 days. For more information on job postings, please consult our User Guide.
Application Deadline: 12/10/2019
Organization: Meriwether Godsey
Location: Middleburg, VA
Salary: $55,000 - $60,000
Send your most current resume to firstname.lastname@example.org and/or visit of website and apply via our Careers Page (select Executive Chef and click Apply Here).
In the early 80’s, while working for a large contractor and catering part-time, Marie “Rie” Meriwether Godsey, and her husband Eddie became convinced that they could provide what the global operators could not: personal attention, real partnership, and fabulous food. They believed that hands-on ownership, which is often found in the finest restaurants, would make a difference in contract dining. In 1985, with this ideal in mind, they launched Meriwether Godsey with two locations, an independent school, and a small college. Almost entirely by word of mouth, today we have grown to operate throughout the east coast from North Carolina to Massachusetts.
Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high volume food production program, as well as special events and high-end catering at an all-girls college preparatory school located in the heart of scenic Northern Virginia that serves roughly 200 students, faculty, and staff.
What you will do:
Communicate daily with production staff on all food production activities.
Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipe and menu offerings on a daily basis.
Oversee menu development, purchasing, and production, incorporating the latest trends and practices
Ensure proper food temperatures are reached, maintained, and recorded; ensuring daily records of food usage and other compliance regulations are kept.
Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback.
Establish and maintain strong vendor relationships while researching price variations.
Implement and maintain HACCP standard.
Maintain effective client and customer-centric relationships
Deliver high-end catering
Lead all Back of House phases of financial planning, budget/cost analysis and reporting to set, monitor and achieve operating and financial goals
What you will get:
Benefits such as Health, Vision, Dental, and more!
What you need:
Associate’s Degree or five or more years of related food service experience.
5+ Years experience in Contract Food Service Operation, High-End Catering Management, and High-Volume Dining, and Multi-Unit experience
Application and promotion of current food trends
Proficiency and growing knowledge of sustainable practices
Participative management style and excellent leadership skills
Strong communication and presentation skills
Account and Project Management Skills
Knowledge of food safety (HACCP), sanitation and overall workplace safety standards.
Ability to work in a collaborative team environment while fostering strong client and customer relationships.
ServSafe® Food Protection Manager Certification preferred
We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment in any basis including race, color, age, sex, religion, disability, genetic makeup, national or ethnic origin, sexual orientation, gender identity, immigration status or veteran status and all other statuses protected by federal, state, and local law.