EXECUTIVE CHEF 2- University of Idaho Greek House Chefs

Greek House Chefs, Inc.; Moscow (ID); On-site; USD 33,062 - 38,572; Full time

Job summary

Greek House Chefs, Inc. is seeking an Executive Chef for their kitchen at the University of Idaho. The role involves overseeing all culinary operations, including menu planning, staff training, and budget management. Candidates should have prior experience or a culinary degree.

The position offers a competitive wage of $24.00 - $28.00 per hour, with an expected workload of 40-45 hours per week and responsibilities including coordinating training and maintaining health standards.

Qualifications

• 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred.
• Ability to read and interpret safety rules and procedures in English.
• Serv Safe Certification required within the first available class scheduled following employment.

Responsibilities

• Manage and direct all culinary activities for the GHC Kitchen.
• Plan menus and oversee food preparation.
• Train kitchen personnel and manage budgets.

Skills

Problem Sensitivity

Arm-Hand Steadiness

Information Ordering

Manual Dexterity

Speech Clarity

Education

Culinary degree or equivalent Lead Sous/Executive Chef experience

Job description

EXECUTIVE CHEF 2- University of Idaho Greek House Chefs

University of Idaho - Moscow, ID 83844

Overview

Salary Range

$24.00 - $28.00 Hourly

Summary/Objective

The Executive Chef is responsible for managing and directing all culinary activities for the GHC Kitchen they are employed in. This position will oversee all kitchen activity, train personnel, plan menus, oversee product purchasing, and manage the culinary budget. The Executive Chef will communicate consistently with the house and GHC management to ensure 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 creates 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 the kitchen meets and exceeds GHC health and equipment cleaning standards
• Makes periodic and regular inspections of units to observe quality of food preparation, 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 and submits them to the superior before house submission
• Develops recipes and portion specifications in accordance with GHC standards, nutritional needs, product specifications, ease of preparation, and budgetary constraints; participates in menu planning activities to determine 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 app review reports
• Schedules and attends food committee reviews at least once a month to ensure expectations of the house are being met
• Maintains a pleasant appearance and always is in a clean GHC Blue Embroider chef coat while in the kitchen
• Minimum work week of 40-45 hours
• Receives trucks and checks for quantity and quality
• Keeps availability open for up to 3 special events per semester; is required to be present for these events and plans them in accordance with the house’s specifications
• Maintains positive and professional working relationships with all vendors, directors, and clients
• Works with management to establish account specific service procedures; implements, trains, and corrects as needed
• Abides by all scheduling and time management protocols 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 – Recognizes when something is wrong or likely to go wrong
• Arm-Hand Steadiness – Keeps hand and arm steady while moving or holding them in one position
• Information Ordering – Arranges things or actions in a certain order or pattern according to a rule or set of rules
• Manual Dexterity – Moves hand, arm, or two hands to grasp, manipulate, or assemble objects quickly
• Speech Clarity – Speaks clearly so others can understand

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 safety rules, operating and maintenance instructions, and procedure manuals communicated in English

Certifications and Licenses

• Serv Safe Certification within the first available class scheduled following employment; maintain certification through duration of employment
• Valid food handler’s card required