Summary/Objective:

The Executive Chef is responsible for managing/directing 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.

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
• Assists in recruiting and managing kitchen staff
• 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.
• Submits budget on the GHC App by given time each week.
• 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.
• Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen.
• Minimum work week of 40-45 hours.
• Receives trucks and check for quantity and quality
• 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.
• 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.
• Abides with all scheduling and time management protocol as assigned by GHC management.
• 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

Abilities

• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Speech Clarity - The ability to speak clearly so others can understand you.

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 communicated in English.