", "identifier": { "@type": "PropertyValue", "name": "Elior North America", "value": "862884" }, "datePosted" : "2018-12-24", "employmentType" : "FULL_TIME", "hiringOrganization" : { "@type" : "Organization", "name" : "Elior North America" }, "jobLocation" : { "@type" : "Place", "address" : { "@type" : "PostalAddress", "addressLocality" : "Whitewater", "addressRegion" : "WI", "postalCode" : "53190", "addressCountry": "US" } } } }
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Executive Chef (Req #: 2646212)

Company:
Elior North America
Position:
Executive Chef (Req #: 2646212)
Department:
Food Service Management
Status:
Full Time
Shift:
Salaried
Minimum education:
High School/Secondary School Diploma or GED
Openings:
1
EEO code:
1.2. First/Mid Level Officials & Managers
Date posted:
December 11, 2018
Location:
800 W. Main Street, A'viands-University of Wisconsin Whitewater
Whitewater, WI, 53190, US
End date:
March 28, 2019
Compensation:
Not disclosed
Job code:
EXCHEF
Job link:
Position Summary:
This position has responsibility for supervising production, culinary standards, sanitation and training for the contracted client?s retail/catering food service team.
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.
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.
Working Conditions:
+ Must be able to remain standing for most of 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.
+ May be exposed to hot, humid work areas.
+ May be exposed to sharp instruments and power driven equipment.
+ May be exposed to caustic chemicals.
Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

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