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: 03/01/2020
Organization: Northwood University
Location: Midland, MI
Salary: $52,000-$57,000 / Year
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Northwood University Dining is a Dining Program with a focus on quality over profitability. With a true spirit of indepenance and creativity we offer our students a quality experience at a reasonable price.
FLSA Status: Exempt
Reports to: Food Service Director
EEO Category: First/Mid-Level Officials and Managers
Oversees: 40 FTE employees and a Seven Day a Week operation serving over 6,000 meals per week
As the campus culinary expert, the Executive Chef works within the Dining Services Department to ensure that high quality, properly seasoned, nutritious food and menus are being provided throughout the operation, in a fiscally responsible and sustainable manner. You'll be part of a Dining Services Management team that works professionally together to make sure the needs of the customer, client, staff and colleagues are met.
Ensures that all hot, cold and bakery food production is well coordinated and staffed efficiently campus wide.
Responsible for achieving budgetary goals (along with the directors of residential dining / retail and catering) for these departments on campus.
Responsible for approval of all kitchen schedules (Residential Dining and Catering)
Responsible for standardization of inventory product.
Coordinates food production activities with the Sous Chef and the Hourly Chefs to achieve maximum productivity.
Works with the Director of Dining Services to identify high potential employees for future leadership positions, assess their skills, identify gaps in skill and plan training opportunities for each individual.
Challenges Employees to develop on trend menus, staff training and support in order to provide excellence in variety and quality.
Ensures that CDS sanitation standards are upheld at all times.
Oversight of training and manages all kitchen staff.
Orchestrates all hiring, scheduling, timekeeping, performance appraisals, and disciplinary actions of kitchen staff.
Selects appropriate vendors according to CDS purchasing agreement and guidelines.
Oversees all food purchases and controls inventory in a fiscally responsible manner.
Oversees the development of and selections of recipes to be used within the operations.
Leads Hourly Staff in the production of menus and recipes to ensure that quality is offered at all times.
Ensures that the Sous Chefs estimate and forecast food consumption, monitoring production volumes, and adjusting future production as needed; maintains budgetary controls.
Ensures that an organized system of comprehensive production record keeping is maintained.
Establishes the standards of food presentation.
Establishes food quality standards; participates in Food Committee meetings.
Plans, costs and prices menus along with production leadership teams.
Ensures that all kitchen equipment works and is maintained properly and kitchen is organized.
Physical Demands/Work Environment
The Executive Chef position involves the physical work of running a kitchen based on the staffing, budget, and customer service requirements at each account. These responsibilities include moving inventory, product, carts, tables, etc. as well as food preparation and production using kitchen utensils and commercial kitchen equipment. Environment may include hot, humid, or cold temperatures. May require extended working hours and weekend hours at times.
Methods to perform essential job functions will be reasonably accommodated to allow individuals with disabilities to perform them.
Education – Skills - Expectations
Culinary Arts Degree, with a minimum of 5 years cooking experience.
ServSafe Allergen Certification
Management experience required.
Membership to the American Culinary Federation preferred.
Must possess a positive, can-do attitude, be detail-oriented, and possess a well-rounded knowledge of the food service industry. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high-quality hospitality service operation. As a representative of Creative Dining Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.