Working/Functional Title
Corporate Executive Chef of Culinary Ser
Position Summary
The Corporate Executive Chef of Culinary Services provides leadership to Culinary Services by planning, directing, and implementing activities, services, and programs related to food production. As a member of the Culinary Services leadership team, the Corporate Executive Chef participates in developing and implementing department policies and strategic plans.
Primary Accountabilities:
- Manage daily food production operations within Culinary Services, including Residential Dining, Retail Operations, Kellogg Center Events, and The State Room.
- Provide senior leadership to Culinary Services chefs and food service staff to enhance food service performance and resolve complex problems.
- Develop food purchasing quality standards while controlling financial expenditures.
- Establish food purchasing expenditure goals for unit-specific chefs.
- Partner with the Assistant Vice President of Culinary Services to lead a vision for a student/guest/community-centered model of quality service for all Culinary Services departments.
- Collaborate with Culinary Services leadership in developing initiatives that aid in creating diversity amongst staff, equity and inclusion in decision making, and creates a sense of belonging.
- Research and develop new recipes, evaluate new or updated product lines and trends for application to the unit menu system and special functions.
- Develop and implement methods and techniques to improve food quality, portion control, production methods, and presentation.
- Plan, review, and approve menus/recipes developed by unit chefs and coordinate planning of special events and promotions in Residence Hall Food Services and Retail-related operations.
- Develop and implement food production flow systems for operations, including recipe writing, product identification and procurement, production processes and timelines, service and presentation requirements, and unit evaluations.
- Administer training programs for a diverse group of staff, including sous chefs and full-time cooks and food production staff, utilizing unit executive chefs.
- Collaborates with academic and athletic departments to provide students with opportunities to develop culinary skills through instructional courses and experiential learning opportunities.
- Addresses high-level student issues and concerns related to the Resource Center for Persons with Disabilities (RCPD), health and safety, food quality, and customer service complaints with a solutions-focused approach.
Unit Specific Education/Experience/Skills
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel, Restaurant or Culinary Arts and Institutional Management; five to eight years of related and progressively more responsible or expansive work experience in food service management, production, handling, storage and merchandising; food service layout and design; State and Federal food and health regulations; food service information systems; menu and recipe development and food service training; or an equivalent combination of education and experience.
Desired Qualifications
Certified in ACF (American Culinary Federation).
Professional manager certified.
Valid vehicle operator''s license.
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Required Application Materials
Resume and cover letter
Special Instructions
Work Hours
STANDARD 8-5
Website
https://jobs.sle.msu.edu/
Bidding eligibility ends June 6, 2023 at 11:55 P.M.
