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Executive Chef
2 months ago
The Chef de Cuisine is a senior culinary position responsible for leading the kitchen team at Caltech Dining Services. This role requires a high level of culinary expertise, leadership skills, and the ability to work in a fast-paced environment.
Key Responsibilities- Direct and supervise a team of Sous Chefs and Cooks to ensure efficient and high-quality food production.
- Develop and implement new menus and menu concepts in collaboration with the leadership team.
- Manage production amounts, ordering, and inventory usage to minimize waste and optimize resources.
- Ensure compliance with all applicable regulatory requirements, including sanitation and safety standards.
- Participate in the creation of staff improvement plans and provide on-the-job training to lower-level employees.
- Represent Caltech Dining in a positive manner and interact with VIP customers.
- Assist in initial staff evaluations and coordinate with leadership on staff improvement plans.
- Conduct daily staff evaluations and performance will be evaluated on staff improvement.
- Work closely with leadership to establish and implement standards, team work, team training, processes and practices where efficiency, quality, performance and cost savings can be improved.
- Cultivate a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions.
- Ensure compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (ServSafe) and safety to ensure the highest standards for food and beverage service.
- As a senior culinary employee, input is expected on menu direction, customer needs, operational performance, and new programs/services.
- Responsible for maintaining CDS standards and managing staff to uphold those standards.
- 5 years of culinary experience.
- Demonstrated leadership ability.
- Demonstrated team building ability.
- Full knowledge of sanitation standards, food borne diseases, and food-borne illness and safety standards.
- Must be Servsafe certified or have the ability to obtain one.
- Ability to provide on-the-job training in food preparation to lower-level employees.
- Physical ability to stand for long periods.
- Ability to lift 50 lbs. of food products, kitchen equipment, and dining furniture on a regular basis.
- Minimum 5 years in high volume restaurant or similar setting i.e. catering, banquets, etc.
- Minimum 3 years on the job management experience.
- Experience cooking various cuisines including: American, Latin, Italian, Asian, Breakfast, Vegan, Gluten Free, etc.
- Has or will obtain ACF Chef de Cuisine certification.
- Working knowledge of menu writing, ordering, labor and cost controls.
