Executive Chef

Description ** Embry Riddle University *** Executive Chef for a large campus food service account that has 2000 boarders, retail food service and extensive catering.* The ideal candidate will have -- - college/university culinary and culinary management experience, - a culinary degree, - excellent management skills, - experience with food and labor management systems, - experience with on line ordering and inventory systems, - extensive experience with high volume culinary and culinary management, - experience training and leading a culinary staff



Position Summary:

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

Basic Education Requirement:

Technical, Trade, or Vocational School Degree

Basic Management/Supervisory Experience Required:

2 years of lead/supervisory/management experience

Basic Functional Experience Required:

2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.Position Posting Title: Executive Chef 2