Senior Executive Chef
University of New Hampshire - Durham, NH

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Under the direct supervision of the Dining Area Manager, directs, supervises, assigns and monitors the food production and quality standards of Philbrook Hall or assigned units. Oversees and evaluates PAT, OS, Adjunct and student associates to meet safety and sanitation standards. Develops menu items, analyzes guest feedback, and creates and sustains workplace culture.Acts as a support and mentor to Chefs in other units.

Acceptable Minimum Qualifications

Two years of formal post-high school training in food preparation principles and techniques, or equivalent, and three years of experience in quantity food preparation including some supervisory responsibility.
Knowledge of materials and methods used in large-scale cooking.
Knowledge of the operation of all types of standard kitchen equipment and machinery.
Knowledge of food values and nutrition.
Ability to plan and coordinate activities of cooks and/or lower level chefs.
Supervisory ability.
Willingness to work shifts assigned or weekends.
Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work.
Must be able to wear and use appropriate personal protective equipment. Candidate must have CEC certification or equivalent.

Additional Desirable Qualifications:
Strong HR experience


Computer, Ordering, Food Projections

Additional Job Information:
Oversees production team in main kitchen,associates finishing products in servery, and acts as a support to other uniits. Position oversees over 30,000 meal per week in a very busy operation.

Applicants should be prepared to upload the following required documents at the time of application: cover letter and resume.

Is this position responsible for the supervision of staff?

Yes, this position is responsible for supervision

If yes, what kind of staff does this person supervise?

Operating Staff
Adjunct Hourly Staff
Work Study Students/Hourly Students
Professional, Administrative, and Technical

Special Requirements:
Background check may be required prior to employment.

Safety Information

None applicable

EEO Statement

The University of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action institution. The university seeks excellence through diversity among its administrators, faculty, staff, and students. The university prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, or marital status. Application by members of all underrepresented groups is encouraged.

EEO Information

30-Other Professionals

Additional Salary Information:
We will pay commensurate based on experience.

Duties/ Responsibilities




Supervise, assign, assist and schedule work of all culinary staff and supporting personnel involved with food production within Philbrook Hall. Meets monthly with Executive Chef, Chef II, Area Manager for Production within Dining and on-staff Dietician to discuss challenges and opportunities to improve program and guest satisfaction.

Conducts daily production meetings to review plans, assignments, production concerns, and staff schedule-- relaying pertinent information to the team. Engages with staff throughout Philbrook Hall servery area to ensure program quality, model expected level of profesionalism, address issues, review product presentation and adherance to Dining's Guiding Principles. Must be present on servery floor during meal periods to proactively interact with staff, students, and guests-- discussing program, describing offerings, gathering impressions and suggestions on menu choices, supporting individuals with dietary concerns, and creating a positive dining experience.

Plan all menus and create, adjust, and scale all recipes used in cyclical menus and special events-- including standard offerings in each concept as well as dietary constraints, preferences, and religious observances. Support Executive Chef and Chef II through sharing of technical knowledge regarding accurate recipes, finished product standards, cooking methodology, and menu matrix. Predict and adjust product to customer volumes by actively managing food preparation, timing, forecasting, batch cooking, holding times, and service quality. Assist when requested by other units in establishing appropriate criteria of above listed activities.

Develops culinary and support staff talent and abilities through hands-on coaching, coordinated trainings, mentoring, and monitoring of daily production standards and recipe review/compliance. Discusses succession planning of culinary team throughout all of Dining Services with Executive Chef and Chef II. Assists in the recruitment, hiring, and performance management of culinary team and support staff within assigned unit and talent management of entire Dining culinary team.

Develops new product offerings through vendor contacts/presentations, industry trends, and recipe creation in line with culinary innovations, customer demands, dietary constraints, and product availability. Makes recommendations regarding new products and equipment at assigned property and other Dining units to satisfy customer expectations.

Responsible for budgetary forecasts and year-end results related to food cost and labor expense at assigned unit. Components include: inventory level and utilization; cost per meal; meals per labor hour; overtime expense; and general staffing expense. Involved in the selection of food and kithcenware vendors and determines quantities of specific items and product specification to be used throughout the Dining program.

Ensures compliance with product specifications, product usage, and appropriate handling methods to meet contractual obligations, state and federal regulations, and Dining Administration expectations. Adheres to and is responsible for Green Level designation by ensuring compliance with all State of New Hampshire Food Protection codes and requirements at Philbrook Hall. Ensures proper sanitary conditions and safety practices within food production and storage areas, while acting as a resource to other Dining locations.

Manage service record entry, recipe data base, menu matrix, trend patterns, and product identification and linkage to food production software (Food Pro) to ensure accuracy in food cost, nutritional information, and minimize waste. Supports other Dining units in the above activities as needed.

Perform related duties as assigned.

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