**MEMBERS ONLY**SIGN UP NOW***. is seeking an Executive Chef 3 for a prestigious University near Baltimore, MD. The University enrolls more than 20,000 full-time and part-time students on three major campuses.
This is an ideal career opportunity for the true culinary professional. Ideal candidate has: a Culinary Degree/Trade School Certificate, a current Servsafe Certification, a high volume food production background, purchasing experience, the ability to analyze revenue streams and cost centers, and experience with inventory management . Responsibilities include oversight for: resident dining, food retail, and upscale catering. Position will report to a Sr. Executive Chef. the Executive Chef 1will manage/ train and schedule front line employees. Responsibilities include planning and costing out menus keeping current with industry trends. We are seeking a culinary professional versed in diverse cuisines, fresh and innovative offerings with a focus on sustainability. Best qualified candidate possessed excellent leadership and communication skills and will be hands on during VIP functions where position will interface with the client and customers on a regular basis.
This position will require a strong culinary background and will be responsible for the quality and presentation of food served in all campus facilities—from menu development to sourcing of product to customer presentation.
The Executive Chef will ensure the highest of food quality, freshness and culinary integrity, with a focus on sustainable, seasonal, and locally-sourced food product.
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in the largest accounts or in an account requiring a highly skilled Executive Chef. 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 Experience - 3 years
Basic Functional Experience - 4 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
**MEMBERS ONLY**SIGN UP NOW***. will require a background check and may require a drug screen for this position.
**MEMBERS ONLY**SIGN UP NOW***. is an EEO/AA/M/F/D/V employer.
Employment Type :
Manages Others :
Travel Required :
Relocation Covered :
: Not Specified
: Not Specified
Minimum : 0.00
Maximum : 0.00
Bonus : 0.00
Commission : 0.00
Posted : 1/11/2013
Categories : Restaurant - Food Service
, Hospitality - Hotel
Email : E-mail
Info : Details
Website : http://www.sodexousa.com