Reporting to the General Manager, the Chef de Cuisine provides culinary oversight to two or more residential dining facilities. This position has primary responsibility for the culinary aspects of a quality dining service program, and for providing maximum customer satisfaction to students, Faculty Deans, faculty and University guests.
Responsibilities include, but are not limited to:
Lead non-exempt culinary team for at least two Residential dining halls in full compliance with all food, occupational safety rules and regulations and customer service expectations.
Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
Ensures the preparation and presentation of high quality food in accordance with the established menu while meeting target meal costs.
Implement and monitor FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
In collaboration with HUDS culinary team, assist with the development of the Residential cycle menus and recipes.
Participate in weekly HUDS production meetings, tastings, etc.
Plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events.
Ensure kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair. Submits requests for repair if necessary.
Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
Develop and maintain positive and professional working relationships with Faculty Deans and other House personnel, students and other internal and external stakeholders.
In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs.
In collaboration with the Management team, ensure financial viability of assigned Units through development and management of budgets based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.
Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals, etc.
Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.
HS Diploma or equivalent and specialized training in Culinary Arts.
Minimum of five years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment.
Associates or Bachelor s Degree in Culinary Arts.
Proficiency in Microsoft Office applications (Word, Outlook, Excel).