Executive Chef

Unit Description: Large MN University looking for Executive Chef to take food ownership. High volume resident dining - up to 3,000 meals per day - large retail with branded concepts- Union experience helpful, experience in developing menu systems, ordering and inventory. Moderate catering.Position Summary:
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small 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 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 DegreeBasic Management/Supervisory Experience Required:
1 years of lead/supervisory/management experienceBasic 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.

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