Oregon State University Greek House Chefs - Chef Exempt

    Executive Chef Job Description
    REVISED MAY 2023

POSITION TITLE: Executive Chef

FLSA CLASSIFICATION: Exempt/Salary

Supervisors Title:

Pay Range:

Summary/Objective:
The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in.  This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated.

Benefits:

• Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service
• 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees
• Life Insurance
• Long term and short term disability available 
• Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team
• Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource
• Paid maternity and paternity leave
• Minimal nights and/or weekends
• Competitive salary
• Dental and Vision benefits available
• Paid training
• Paid time off
• Growth and Development opportunities available

Essential Functions:

• Ensures overall health of the account is positive and in good standing
• Plans and directs food preparation and culinary activities
• Modifies menus or create new ones that meet quality standards
• Recruits and manages kitchen staff
• Purchases and orders food supplies while managing budget
• Manages employee’s schedules and hours
• Manages the GHC App
• Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards
• Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. 
• Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. 
• Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission.
• Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, 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. 
• Creates and submits menu two weeks ahead to the GHC app for approval.
• Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday.
• Checks with Campus Manager on weekly reports of app reviews
• Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met.
• Minimum work week of 45-50 hours.
• Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events.  As the Executive Chef you will plan these events in accordance with the house’s specifications.
• Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports
• Maintains positive and professional working relationships with all vendors, directs, and clients, always.
• Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed.
• Monitors schedule and time management responsibilities of self and onsite staff.
• Demonstrates strong knowledge of GHC Handbook 
• Transfers to other worksites as deemed necessary by management
• Performs other duties as assigned

Education and/or Experience: 

• 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Certificates, Licenses, Registrations:

• Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.

Physical Demands:

•     Ability to stand over 2/3 of the time.
•     Ability to walk over 2/3 of the time.
•     Ability to lift up to 50lbs. under 1/3 of the time.