Executive Chef - Residential Dining - James Madison University

Aramark; Harrisonburg (VA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead culinary operations at a prestigious university dining service. This role involves supervising kitchen staff, ensuring high-quality food production, and maintaining safety and sanitation standards. The ideal candidate will possess strong leadership and communication skills, along with a solid culinary background. You will collaborate with management to innovate and enhance the dining experience while adhering to budgetary constraints. Join a team dedicated to excellence in food service and make a significant impact on the dining experience of students and faculty alike.

Qualifications

• Requires Bachelor's degree plus 2 years' culinary supervisory experience.
• Ability to communicate effectively with clients and support staff.
• Management and leadership skills are essential.

Responsibilities

• Directly supervises Executive Chefs and oversees food quality.
• Plans menus and manages food production for dining services.
• Ensures compliance with health and safety regulations.

Skills

Culinary Supervisory Experience

Communication Skills

Planning and Organization Skills

Mathematical Concepts

Leadership Skills

Education

Bachelor's Degree

Associate's Degree

Tools

Food Safety Practices

Menu Development

P&L Accountability

Job description

Title: Executive Chef - Residential Dining - James Madison University

Requisition #: 559890

Location: Harrisonburg, VA, US, 22807

Position Summary

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Ensures sanitation standards and applicable food handling process are maintained.

Essential Tasks

• Directly supervises location Residential Executive Chefs and Executive Pastry Chef.
• Works collaboratively with Location Managers to drive and achieve location goals. Schedule formal weekly meeting with Location Managers and attend Location Manager meetings.
• Oversees Executive Pastry Chef to ensure innovation, quality, and timeliness on all products for Residential, Retail and Catering are met.
• Leads the Executive Chefs in the two Dining halls to ensure there are plans to innovate, improve quality and presentation and overall food program.
• Maintains friendly, efficient, positive customer service attitude toward customers, clients, and coworkers. Is responsive to guests needs.
• Enforces ingredient transparency standards of JMU Dining.
• Ensures all food safety practices/policies are implemented and followed, including PPE.
• Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
• Plans and participates in planning menus, acceptability factors and utilization of food surpluses and leftovers considering number of guests, popularity of various dishes and menu cycle.
• Participates in the selection process of Executive Chefs, Hourly Sous, and Culinary Operations employees.
• Assists Culinarians develop and execute recipes for special events. Reviews menus and analyzes recipes to determine food, labor, and overhead costs.
• Creates plan to observe religious holidays for Residential locations, review with Culinary Director/DO for approval and ensure execution to include coordinating the ordering of special items.
• Observes methods of food preparation and cooking, portion size, and presentation to ensure food is prepared in a prescribed manner and cost control measures are followed.
• Maintains established systems and training programs to provide a safe working environment. Complies with all Health Department and OSHA regulations and other local, state, and federal regulations.
• Monitors production needs for the Dining Halls and ensures schedules are properly written for all culinarians.
• Maintains compliance with Aramark's standards of operations. Always adheres to Aramark's Business Conduct Policy.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
• Assists with recommendations and maintains a proactive HR function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.

Qualifications

• Position requires a Bachelor's degree plus 2 years' culinary supervisory experience OR Associate's degree plus 3-4 years' culinary supervisory experience OR 6-8+ years' culinary supervisory experience.
• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.
• Ability to work with mathematical concepts such as probability and statistics.
• Requires management and leadership skills in addition to good planning and organization skills.
• Position requires the ability to work with confidential employee, client, and Aramark information.
• Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
• P&L accountability and/or contract-managed service experience is desirable.
• Lifting requirements. Position may require lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.