Area Executive Chef

Blocket AB; Jamestown (ND); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company is seeking an Area Executive Chef to oversee culinary operations at the University of Jamestown. This hands-on role requires strong leadership in menu development, team motivation, and operational management across multiple dining sites. Ideal candidates will have significant experience in high-volume dining, preferably in campus or hospital settings, and possess a Bachelor’s Degree in a related field.

Qualifications

• 5 years of management experience in culinary settings.
• 3 years of functional experience in high-volume dining.
• Strong knowledge of catering and culinary trends.

Responsibilities

• Develop menus and lead culinary innovations across multiple campuses.
• Ensure compliance with culinary standards and food safety regulations.
• Manage staffing, training, and inventory for culinary operations.

Skills

Culinary Leadership

Menu Creation

Food Safety

Inventory Management

Communication

Team Development

Education

Bachelor’s Degree or equivalent

Tools

Automated Food Management Systems

Job description

Company Details:
Our TorontoJobs.ca client is a global leader that serves 100 million consumers each day through its unique combination of On-site Services, Benefits & Rewards Services and Personal & Home Services.

They provide clients an integrated offering developed over more than 50 years of experience: from food services, reception, maintenance and cleaning, to facilities and equipment management; from services and programs fostering employees’ engagement to solutions that simplify and optimize their mobility and expenses management, to in-home assistance, childcare centers and concierge services.

Position Details:
Our client is seeking a strong, experienced culinarian for an Area Executive Chef who will have primary culinary responsibility at theUniversity of Jamestown campus and will also assist with special events/catering and provide support and culinary training for 4 other North Dakota University Culinary Programs.

This is a hands-on Executive Chef role that requires previous experience managing high volume dining and food production, preferably campus or hospital background, have experience overseeing multiple locations/sites, and have strong special events/catering culinary experience. Providing college campuses with food, nutrition, environmental, and facilities management solutions.

The ideal Executive Chef will have a Culinary Degree or equivalent experience as well as diverse menu knowledge in a high-volume dining operation. This is an excellent opportunity to take that next step in your culinary career!

What You'll Do:
· Develop and motivate team members to embrace culinary innovations – throughout the 5 campus accounts.
· Be responsible for purchasing, menu compliance, inventory, and food cost analysis and food production forecasting and working knowledge of automated Food Management Systems.
· Ensure Culinary standards including recipe compliance and food quality are implemented.
· Ensure food safety, sanitation and workplace safety standard compliance.
· Must be willing to travel to location sites weekly, some overnights.

What You Bring:
· Strong, steady culinary background, with the demonstrated ability to stay current with new culinary trends.
· Solid background with menu creation and culinary catering production.
· High level understanding of controlling food cost while still delivering high quality cuisine.
· Excellent leadership and communication skills with the ability to maintain the highest of culinary standards.
· Strong coaching and employee development skills.
· Passion for food and innovation.
· Valid Driver's License Required.

Position Summary:
· This position provides culinary support to unit (s) in terms of cross unit culinary expertise, sales presentation support, bench strength to District/Area. Position supports a large area, as well as large culinary needs – i.e. large catering functions; This job also supports training - training and development of frontline and new culinary exempt hires, menu development, culinary development of the programs/platforms. Financial plate costing; food management systems – FMS training and management; compliance product and vendor compliance.
· Travel capabilities, setting up systems, assist in recruitment – frontline and management; maintain and set standards; financial knowledge – plate cost, cost of sales, product management, P&L, Inventories.

Primary Duties & Responsibilities:
· Menu development; Culinary planning; Culinary production; Recipe development.
· Plate costing; Inventory management, FMS (implementation and training).
· Training – food safety / FMS / Standards.
· Staffing support – recruiting, selection of chefs, development.
· Computer capabilities – culinary systems knowledge and expertise - FMS.
· Representing company in presentations – sales, new programs, retention, etc.

Minimum Qualifications & Requirements:
· Minimum Education Requirement - Bachelor’s Degree or equivalent experience.
· Minimum Management Experience - 5 years.
· Minimum Functional Experience - 3 years.

MUST HAVE:
· Bachelor’s Degree or equivalent.
· Experience managing high volume dining and food production, preferably campus or hospital background.
· Experience overseeing multiple locations/sites and have strong special events/catering culinary experience.
· Management Experience - 5 years.
· Functional Experience - 3 years.
· Valid Driver's License Required

Company Info

TorontoJobs.ca Recruitment Division 6645 Kitimat Road, Unit 27
Mississauga, ON, Canada

Phone: [phone]
Web Site: www.TorontoJobs.ca

Company Profile