Responsible for the daily operation of the kitchen in Waterleaf fine dining restaurant for daily service, catered events and room service. Responsible for creating menus, food preparation, inventory control, restaurant scheduling for fine dining, catering and coordination with academic program. Responsible for the supervision, training and motivation of all kitchen personnel. The Executive Chef is responsible for maintaining highest level of food preparation, service and presentation for fine dining operation.
DUTIES OF POSITION:
*(DENOTES ESSENTIAL FUNCTION)
*1. Supervise kitchen personnel including sous chef, line chefs, baker, kitchen helpers and dish crew.
*2. Create menus for fine dining and coordinate menus with academic program and catered events.
*3. Prepare food for restaurant, catered events and room service.
*4. Oversee menu preparation at highest level of food preparation, presentation and service.
*5. Interview and recommend kitchen staff to hire to Director of Culinary and Hospitality Center (CHC).
*6. Participate in the use of Waterleaf kitchen by Culinary program faculty and guest chefs for instructional program purposes.
*7. Acquire price quotes from vendors for perishable and non-perishable supply items as needed.
*8. Order inventory of expendable supplies for Waterleaf Restaurant menu offerings and catered events according to budget guidelines set by Director of Culinary and Hospitality Center.
*9. Coordinate the inventory, purchase, receipt and distribution of supplies for instructional program utilizing Waterleaf kitchen and dining room.
*10. Work with Facilities department to implement and maintain waste control program.
*11. Conduct regular staff meetings to distribute information about weekly schedules, menu plans for dining, academic program events and catered events.
*12. Maintain accurate inventory file of equipment instructions, warranties and record repairs.
13. Perform minor repairs on equipment.
*14. Maintain sanitation and safety standards at all times in kitchen and dining room.
*15. Maintain inventory of supplies utilizing FIFO method of inventory for maximum shelf life and profits.
*16. Maintain menu files.
*17. Imagine, create and implement interactive culinary events for customers, such as cooking and/or culinary skill classes.
*18. Partner and collaborate with Faculty members.
*19. Approach business opportunities and execution with an entrepreneurial mind set.
*20. Be the creative force, lead and develop the culinary team.
*21. Interact in the dining room with customers and meet as necessary with customers selecting private party menus.
22. Perform other job duties as assigned.
Received by Employee:
Director of Culinary and Hospitality Center
Exercised by Employee:
Sous chef, line chefs, kitchen helpers and dish crew.
Associate's degree in food service, culinary arts or related field.
Bachelor's degree in food service, culinary arts or related field.
Seven (7) years' experience in food service industry as a chef. Experience in fine dining operation. Demonstrated knowledge of food industry. Experience supervising and motivating staff. Sanitation and safety skills. Kitchen equipment and maintenance skills. Demonstrated ability to supervise and work with diverse staff. Demonstrated ability to work with students, faculty and staff. Communication skills.
Same as above. Or equivalent combination of education and experience
EQUIPMENT AND/OR MACHINES USED:
Microcomputer systems for ordering and procurement of supplies.