Job Details

Job Description

The UAA Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required.

Responsibilities

• Lead, train and develop culinary team members for multiple contracts in all business lines.
• Demonstrate flexibility in the working environment, including the ability to plan and organize work load effectively to achieve timely, desired results.
• Create Signature Restaurant & Catering Menus.
• Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts.
• Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems.
• Measure the performance of assigned goals.
• Establish and implement an organized system of supervision & operating procedures.
• Direct a high-quality, cost-effective dining operation.
• Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies.
• Champion Client/Customer First and lead the way in all situations.
• Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
• Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed.
• Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
• Actively pursue goal of zero accidents in the workplace.
• Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees.
• Ensure all team members participate in daily safety discussions / trainings.
• Develop a team that excels in responding to and exceeding the needs of clients and customers.
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.
• Direct, schedule, train, supervise, lead, evaluate, coach, & develop assigned team members to keep them informed & motivated.
• Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.
• Actively recruit, train & develop NANA shareholders.
• Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc.
• Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications, including change management, employee development, problem solving and decision making.
• Periodically physically perform high volume food production & preparation duties/fills in for absent employees.
• Perform inventory and quality control tasks & inspection checklists.
• Create, monitor, and review business reports – key performance indicators, sales, inventory, budget, etc.
• Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints & resolving problems.
• Other related duties may also be assigned.

Qualifications

• Must have a strong understanding of the Culinary Arts.
• Position requires a valid Driver's License and an acceptable driving record for the past three years to be eligible under NMS' vehicle insurance. This includes no DUI convictions in the past five (5) years.
• Stability in the workplace required. Position experience counted for positions lasting a minimum of two (2) years - progressive promotions with same company included. Positions lasting less than two (2) years will not be counted as experience.
• Daily client and customer contact is required.
• The ability to operate basic office equipment and software programs to include email, Excel, Word, etc.
• HACCP ServSafe Certification required.
• TAP's Certification required.
• Applicants must pass a pre-employment drug test, a post-offer physical assessment and a criminal background check.
• Contract requires employees to speak, understand, read and write English.

PREFERRED:

• Bachelor's Degree in the Culinary Arts.
• 1 year campus dining experience.
• Able to type a minimum of 45 words per minute.