Executive Chef - University of Puget Sound

Columbia Hospitality is a premier hospitality management company focused on the personal success and growth of its team members. Headquartered in Seattle, Washington, Columbia Hospitality manages a variety of upscale, award-winning hospitality venues.

 

Columbia Hospitality is currently seeking an Executive Chef for University of Puget Sound, a nationally prominent private university. The role of the Executive Chef is to develop and drive an overarching culinary program for the various venues and services encompassed by the Dining and Conference Services department.

ESSENTIAL DUTIES AND RESPONSIBILITIES
1) Plans and prepares a wide variety of foods; supports the preparation of food products for all venues and catering.
2) Creates recipes and menus, upgrades menu files, manages food and labor costs, and advises managers of dining trends and issues in the marketplace. Makes recommendations on purchasing and menu pricing
3) Implements cost savings measures as appropriate
4) Directs and guides all cooking staff in the proper methods of food preparation, cooking, portion control, and sanitation.
5) Responsible for implementation and supervision of a HAACP program. Works collaboratively with other management team members to implement and manage Dining Services technology programs/systems i.e.Micros, FSS and Kronos
6) Works with Assistant Director of Catering and Cafes and clients to develop menus for catered functions.
7) Participates in weekly meetings with cooks, sous chefs, catering staff, management team and Purchasing Manager; monthly station meetings.
8) Supervises the Chef, Sous Chef and production staff.
9) Participates in all aspects of staff management, including conducting interviews and orientations, overseeing training of new staff and cross-training existing staff, maintaining staff scheduling and partnering with temporary agencies.
10) Coaches staff and assists the management team in evaluating and developing staff performance and taking corrective action as needed.
11) Strives to deliver exceptional product and service.
12) Maintains sanitary work area and habits in accordance with Pierce County Health Department specifications and requirements; immediately reports unsafe work conditions or equipment.
13) Complies with Dining & Conference Services (DCS) standards and philosophy
 

Executive ChefMINIMUM QUALIFICATIONS
1) Candidates should possess an associate’s degree in culinary arts (ACF-accredited program preferred). Bachelor’s degree is highly desired.
2) At least five years of full-time work experience as a chef encompassing all types of food preparation techniques preferably in a large, high volume commercial restaurant, hotel or institution.
3) Personal computer experience, and experience with a menu management system preferred.
4) Significant supervisory experience; customer service and communication skills; proficiency in display cooking techniques, food preparation and presentation; significant experience planning and preparing meals, forecasting, pre- and post-costing and ordering food for large groups; and cycle menu preparation experience.
5) Significant experience in managing all aspects of a food service operation including food preparation, staff recruiting and training, staff recognition and retention, sanitation and safety standards, managing staff performance and team building.
6) Must be able to foster teamwork; train, supervise and direct the work of staff and student staff members.
7) Demonstrated ability to lead a diverse staff with the proper balance of approachability and authority and work both independently and as a contributing member of a peer management team.
8) Effective organizational ability, excellent customer service skills, outstanding conflict resolution techniques, superior written and verbal communication skills, the ability to effectively manage several venues concurrently proven success in staff motivation and computer competency, and ability to work independently with little, or no supervision.
9) Must possess ability to teach others specifications, style and artistic presentations of all types of food.
10) Must possess a valid Food Worker Card.
11) Possession of a valid Washington state driver’s license.
12) Must be able to speak clearly, listen attentively, read, write, and understand English.

COMPENSATION
DOE. This is a Full-Time Exempt (salaried) position