EXECUTIVE CHEF 1/FLOAT CHEF- Indiana University Greek House Chefs

Greek House Chefs; Bloomington (IN); On-site; USD 35,000 - 40,000; Full time

Job summary

Greek House Chefs is hiring an Executive Chef for Indiana University – Bloomington, IN. This role involves managing all culinary activities in the GHC Kitchen, overseeing operations, training staff, and ensuring client satisfaction.

The ideal candidate has a culinary degree or equivalent experience and possesses strong leadership skills. The position demands dedication, with a commitment of 45-50 hours a week ensuring quality food and service.

Qualifications

• 2–3 years lead sous or executive chef experience and/or a culinary degree (preferred).
• Must have ServSafe Certification obtained within the first available class after employment.
• Valid food handler’s card required if mandated by state law.

Responsibilities

• Manage culinary activities in the GHC Kitchen.
• Plan and direct food preparation and culinary activities.
• Recruit and manage kitchen staff.
• Maintain kitchen cleanliness to meet health standards.
• Conduct training for kitchen and production staff.
• Work a minimum of 45–50 hours per week.

Skills

Coordination

Active Listening

Critical Thinking

Judgment and Decision Making

Education

Culinary degree or 2-3 years lead sous or executive chef experience

Tools

Compliance software

Inventory management software

Greek House Chefs App

Commercial kitchen equipment

Job description

Executive Chef

Job Location: Indiana University – Bloomington, IN 47405

Salary Range: $35,000.00 – $40,000.00

Summary: The Executive Chef is responsible for managing and directing all culinary activities in the GHC Kitchen. The role includes overseeing kitchen operations, training staff, menu planning, purchasing, budgeting, and ensuring client satisfaction in collaboration with house and GHC management.

Responsibilities (Essential Functions)

• Ensure overall health of the account remains positive and in good standing.
• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Recruit and manage kitchen staff.
• Purchase and order food supplies while managing budget.
• Manage employee schedules and hours.
• Maintain and manage the GHC App.
• Ensure kitchen cleanliness meets and exceeds GHC health and equipment standards.
• Conduct periodic inspections of units to evaluate food quality, appearance, cleanliness, and sanitation.
• Coordinate all training activities for kitchen and other production staff, including needs analysis and program implementation.
• Adhere to proper training manual procedures for equipment requests and documentation.
• Develop recipes and portion specifications in line with GHC standards, nutritional needs, product specifications, preparation ease, and budgetary constraints.
• Create and submit menus two weeks in advance for GHC App approval.
• Submit weekly budget reports via the GHC App on time.
• Coordinate with the Campus Manager on weekly app reviews.
• Schedule and attend food committee reviews at least once a month.
• Maintain a professional appearance, wearing a clean GHC Blue Embroidered chef coat in the kitchen.
• Work a minimum of 45–50 hours per week.
• Receive deliveries and verify quantity and quality.
• Ensure availability for up to three special events per semester, planning these events per house specifications.
• Maintain positive and professional relationships with vendors, directors, and clients.
• Develop and enforce account‑specific service procedures, providing training and corrective actions as needed.
• Monitor schedules and time management for self and onsite staff.
• Demonstrate strong knowledge of the GHC Handbook.
• Transfer to other work sites as deemed necessary by management.
• Perform additional duties as assigned.

Qualifications

Education & Experience:

• 2–3 years lead sous or executive chef experience and/or a culinary degree (preferred).

Abilities:

• Problem Sensitivity – Recognize potential issues.
• Arm‑Hand Steadiness – Maintain steady hand and arm during tasks.
• Information Ordering – Arrange actions or items according to specific rules.
• Manual Dexterity – Quickly manipulate objects with hands and arms.
• Speech Clarity – Speak clearly to ensure understanding.

Technology & Tools:

• Compliance software, data‑base interface and query software, inventory management software, Greek House Chefs App.
• Commercial equipment: blenders, broilers, convection ovens, deep fryers, mandolin slicers, cutlery (boning knives, chefs' knives).

Skills:

• Coordination, Monitoring, Active Listening, Critical Thinking, Judgment and Decision Making.
• Communication with chefs and students, quality and quantity judgment of raw and cooked items, workplace safety procedures, teaching, negotiation, service orientation, social perceptiveness.

Language:

• Read and interpret safety rules, operating and maintenance instructions, and procedure manuals in English.
• Write routine reports and correspondence, and speak effectively in one‑on‑one and group settings.

Certifications:

• ServSafe Certification obtained within the first available class after employment and maintained throughout tenure.
• Valid food handler’s card required if mandated by state law.

Physical Demands

• Stand for >2/3 of the time.
• Walk for >2/3 of the time.
• Lift up to 50lb occasionally.
• 90% standing, 50% walking, 10% sitting.
• 50% talking, 50% hearing/listening.
• 50% using hands to finger, 15% stooping/kneeling.
• 75% tasting or smelling.
• Lift up to 10lb 50% of the time, up to 25lb 25% of the time, up to 50lb 15% of the time, and over 50lb 10% of the time.

Work Context & Styles

• Spend time standing, face‑to‑face discussions, indoor, environmentally controlled, very hot or cold temperatures, constant contact with others.
• Dependability, self‑control, attention to detail, cooperation, stress tolerance required.