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Executive Chef

2 months ago

Baltimore, Maryland, United States Johns Hopkins University Full time
Job Summary

We are seeking a highly skilled and experienced Production Chef to join our team at Johns Hopkins University. As a key member of our culinary team, you will be responsible for overseeing the day-to-day operations of our dining locations, ensuring the highest quality of food and service to our customers.

Key Responsibilities
  • Assist in managing and overseeing the day-to-day operations of our dining locations, including food production, presentation, and inventory management.
  • Collaborate with the Sous Chef, Chef de Cuisine, and Location Manager to execute operations and procedures at dining locations.
  • Support the Sous Chef and Bargaining Unit Team in daily quality, consistency, and adherence to culinary standards.
  • Assist in training and supervising kitchen personnel in culinary activities.
  • Estimate food consumption, support recipe development, and enforce production recipes to ensure consistent quality, presentation technique, and quality standards.
  • Work with location management team to support and manage production and ordering systems for location.
  • Assist the location team in managing the Bargaining Unit team members to ensure proper execution of the menu daily.
  • Ensure culinary equipment is properly operated and maintained.
  • Assist in the supervision of kitchen personnel with oversight for hiring, training, and execution.
  • Ensure daily compliance with sanitation and safety requirements, ensuring a safe and sanitary work environment.
  • Support the Sous Chef and Bargaining Unit Team in meeting labeling requirements and ensuring compliance with allergen containment procedures.
  • Collaborate on new ideas and trends throughout university dining plans to meet the needs of Dining customers.
Leadership and Internal Relationship Building
  • Use engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout locations.
  • Promote a cooperative work climate, maximizing productivity and morale.
  • Display a positive attitude towards team members.
  • Mentor the culinary and operations BU team to develop their skills and teamwork abilities.
Requirements
  • High School Diploma or graduation equivalent required.
  • Three (3) years related experience required, with previous experience in a food service operation in a supervisory role or higher, preferably in collegiate dining.
  • Current Serv Safe certification or the ability to be certified within three months of employment.