What are the responsibilities and job description for the Executive Chef position at University of New Hampshire?
Supervise, assign, assist and schedule work of all culinary staff and supporting personnel involved with food production within the dining hall. Oversees the recruitment, hiring, and performance management of culinary team and support staff. Develops culinary and support staff by hands-on coaching, coordinated trainings, mentoring, and ongoing monitoring of daily production standards and recipe review/compliance. Engages with all staff throughout the servery area to ensure program quality, provide role modeling, address concerns, review product presentation and adherence to Dining’s Guiding Principles. Conducts daily production meetings to review plans, assignments, production concerns, schedule, and other critical information with the culinary team.
Assist The General Manager In The Following Categories
Manage culinary team, consisting of Assistant Manager of Culinary Operations, Sous Chefs, Cooks, Food Service Assistants, and Main Kitchen Supervisors. Specifically focus on policy adherence, performance evaluation, training of associates, progression planning, and coaching. Ensure Sous Chefs and Supervisors are aware of disciplinary practices in employee relations and that proper procedures/policies are followed. Perform annual performance assessments for direct reports. Responsible for the professional development of oneself (40 hours annually).
Ensures a high level of customer service and satisfaction. Engages with students and guests on the servery floor during meal periods to discuss program, describe offerings, gather impressions and suggestions, support individuals with dietary concerns, and create a positive dining experience for all. Responds to inquiries and concerns from faculty, staff, students and parents related to dining program. Responsible for adhering to the Green Level designation through compliance with all State of NH Food Protection codes and requirements. Enforces proper sanitary conditions and safety practices within food production and storage areas. Performs other related duties as assigned. Based on business needs, position will be required to assist with production and service requirements, as necessary.
Qualifications
Two years of formal post-high school training in food preparation principles and techniques, or equivalent, and five years of experience in quantity food preparation/supervisory responsibility. Demonstrated ability to coordinate production aspects of a large-scale food production facility with orientation on menu design and recipe development. Sound knowledge of materials, equipment, and methods used in large-scale cooking. Knowledge of the operation of all types of standard kitchen equipment and machinery. Technical ability to utilize food production software and other related computer applications. Experience in managing particular dietary restrictions and preferences for target population. Ability to plan and coordinate activities of cooks and/or lower-level chefs. Defensive Driving Certificate and National Restaurant Association Serv-Safe certification within three months of employment, including instructor and proctor certification. Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work. Must be able to wear and use appropriate personal protective equipment. Excellent supervisory and strong leadership skills to instruct staff. Knowledge of automated food production software and experience in large scale college or university food production. Knowledge of state health codes and regulations. BS degree from an accredited culinary or hospitality program. Eligible for certification as an Executive Chef with the ACF. University, Hotel, Cruise ship or resort experience. Strong interpersonal skills. Ability to demonstrate culinary skills in formal educational settings and within national associations. Familiarity and experience with varied world cuisines, industry trends, and new preparation techniques.
Required Application Documents
Resume
Cover letter
3 professional references
The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.
EEO Statement
The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.
Assist The General Manager In The Following Categories
- Determination of annual/quarterly budgets with focus on resale of food and production labor models.
- Assist Sr. Executive Chef with vendor/supplier relations and food cuttings regarding purchase specifications, discount programs and quantities of goods required. Assist in sourcing new products with the mindset of the quality, healthiness, cost implication, and local proximity.
- Review weekly food costs, food cost trends, or concerns and action plans for potential cost controls.
- Assist in review of customer feedback through surveys, intercepts and other methods to determine continuous improvement action planning.
Manage culinary team, consisting of Assistant Manager of Culinary Operations, Sous Chefs, Cooks, Food Service Assistants, and Main Kitchen Supervisors. Specifically focus on policy adherence, performance evaluation, training of associates, progression planning, and coaching. Ensure Sous Chefs and Supervisors are aware of disciplinary practices in employee relations and that proper procedures/policies are followed. Perform annual performance assessments for direct reports. Responsible for the professional development of oneself (40 hours annually).
Ensures a high level of customer service and satisfaction. Engages with students and guests on the servery floor during meal periods to discuss program, describe offerings, gather impressions and suggestions, support individuals with dietary concerns, and create a positive dining experience for all. Responds to inquiries and concerns from faculty, staff, students and parents related to dining program. Responsible for adhering to the Green Level designation through compliance with all State of NH Food Protection codes and requirements. Enforces proper sanitary conditions and safety practices within food production and storage areas. Performs other related duties as assigned. Based on business needs, position will be required to assist with production and service requirements, as necessary.
Qualifications
Two years of formal post-high school training in food preparation principles and techniques, or equivalent, and five years of experience in quantity food preparation/supervisory responsibility. Demonstrated ability to coordinate production aspects of a large-scale food production facility with orientation on menu design and recipe development. Sound knowledge of materials, equipment, and methods used in large-scale cooking. Knowledge of the operation of all types of standard kitchen equipment and machinery. Technical ability to utilize food production software and other related computer applications. Experience in managing particular dietary restrictions and preferences for target population. Ability to plan and coordinate activities of cooks and/or lower-level chefs. Defensive Driving Certificate and National Restaurant Association Serv-Safe certification within three months of employment, including instructor and proctor certification. Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work. Must be able to wear and use appropriate personal protective equipment. Excellent supervisory and strong leadership skills to instruct staff. Knowledge of automated food production software and experience in large scale college or university food production. Knowledge of state health codes and regulations. BS degree from an accredited culinary or hospitality program. Eligible for certification as an Executive Chef with the ACF. University, Hotel, Cruise ship or resort experience. Strong interpersonal skills. Ability to demonstrate culinary skills in formal educational settings and within national associations. Familiarity and experience with varied world cuisines, industry trends, and new preparation techniques.
Required Application Documents
Resume
Cover letter
3 professional references
The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.
EEO Statement
The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.
