Executive Chef at Aladdin Campus Dining
Ashland, OR
About the Job
Executive ChefJob Reference Number: 23697Employment Type: Full-Time, OnsiteSegment: EducationBrand: Aladdin-Campus-DiningState: Oregon (US-OR) About Aladdin:As our higher education segment, Aladdin serves colleges and universities across the United States. From dining halls to sporting events, we recognize how important food is to the college experience, and strive to ensure that students receive delicious, healthy food to fuel them through education and life.About Elior-North America:Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.PandoLogic. Keywords: Executive Chef, Location: Ashland, OR - 97520
The Role at a glance:
This position has responsibility for supervising production, culinary standards, sanitation, and training for the contracted client’s retail/catering food service team.
Your Pay:
$70,000 / year
Where you'll be working:
Southern Oregon University
What you'll be doing:
Key Accountabilities:
- Plan, organize and supervise daily culinary operation of retail and catering services.
- Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
- Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
- Direct and coordinate the work of production and dish room staff.
- Maintain proper production, safety and sanitation standards.
- Direct and participate in the daily preparation of standard and gourmet food items.
- Evaluate the quality of raw food and ensure the quality of the finished products.
- Plan, develop and supervise a culinary team using a comprehensive menu management program.
- Ensure overall consistency and high quality across the various operations.
- Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services.
- Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
- Plan, develop and implement culinary production for special events, monotony breakers, and catered functions.
- Supervise and participate in the preparation and display of menu items for special functions.
- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
- Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
- Handle corrective action process with human resources and make salary recommendations.
- Control revenue and expenses to ensure financial goals.
- Ensure the highest level of customer service.
- Respond to inquiries and concerns from faculty, staff, and students.
- Maintain university policies and procedures.
- Other duties as assigned.
What we're looking for:
Minimum Requirements:
- Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
- Must have 3- 5 years of culinary management experience.
- Strong leadership, oral and written communication skills are required.
- A proven track record of successfully controlling costs and managing annual budgets.
- Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary.
- Ability to effectively supervise and train a diverse work staff.
- Must be able to remain standing for most of the working hours.
- Must be able to lift at least 35 pounds.
- Must be able to perform respective tasks.
- Must be able to work flexible hours and days/nights.
- May be exposed to hot, humid work areas.
- May be exposed to sharp instruments and power-driven equipment.
- May be exposed to caustic chemicals.
Our Benefits:
- Medical (FT Employees)
- Dental
- Vision
- Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
- Discount Program
- Commuter Benefits (Parking and Transit)
- EAP
- 401k
- Sick Time
- Holiday Pay (9 paid holidays)
- Tuition Reimbursement (FT Employees)
- Paid Time Off