The Executive Chef for Dining Services is a benefit eligible position and member of the management team. This position is responsible for the development and maintenance of food quality standards within their region of Dining Services units. This is a 12- month salaried position and reports to the Director of Dining. The Executive Chef provides leadership in all culinary skills and possesses the necessary management, writing, training, and interpersonal skills to perform all functions related to the position.
Create menus and recipes reflecting and surpassing customer expectations. Adapt to industry trends and changing customer expectations by devising new recipes and enhancing traditional favorites. Develop and maintain recipe file. Instruct and assist staff with production and presentation of prepared foods.
Responsible for training, evaluation and necessary discipline of food service staff. Enforces and supports the policies of Miami University and Campus Services. Maintains appropriate documentation.
Delegates, plans and manages daily workflow to ensure efficiency of operations.
Adjust pricing to reflect changing costs. Maintain appropriate records to provide accurate food and supply expenses. Controls food and supply costs through proper procurement methods. Minimizes waste and maintains efficient use of resources. Provide accurate food and beverage inventory as needed.
Demonstration of strong communication by way of conducting meetings, written documentation and discussions with kitchen personnel to ensure timely and accurate exchange of information to maintain effective and efficient operations.
Develop food service staff to improve job performance.
Maintain sanitation and safety standards throughout the kitchen and related areas. Assign cleaning of work areas and equipment.
This position requires the completion of an accredited culinary program. In addition to knowledge of world cuisine. The Executive Chef for Dining Services must have the ability to teach others, encourage and develop a cooking staff, and refine their skills. This individual must be able to apply his or her knowledge successfully in a university food program setting to create a team environment.
This position requires an Associates of Culinary Arts Degree and 8 years management/supervisory experience with a University’s Student Dining Services or a full-service restaurant.