Executive Chef

Unit Description: Executive Chef needed at ASU Campus....Responsible for culinary quality and cost controls and manages large and complex centralized kitchen. Supports campus commissary and bakery. Supports large resident dining venue with 4,500 meals per day. Supports 4 retail operations. Must have: ~ strong culinary background and experience ~ experience with training and development of culinary team ~ previous responsibility for managing food and labor costs associated with culinary operations ~ computer profiency in Excel/Word, and ability to learn new computer programs quickly and utilize in daily operationsPosition Summary:
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.Basic Education Requirement:
Technical, Trade, or Vocational School DegreeBasic Management/Supervisory Experience Required:
2 years of lead/supervisory/management experienceBasic Functional Experience Required:
2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED.

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