Executive Chef

General Description

The Executive Chef for Dining Services supervises activities and directs training of chefs, cooks, and other dining service employees engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate staff.

Reports To General Manager, Dining and Catering Services What position(s) reports to this position? All food service staff Minimum Education / Experience Minimum (3) years’ work related experience as an Executive Chef.

Experience must include staff supervision experience.

Prior ServeSafe Certification. (Applicants must attach a copy of current certification and update within 30 days)

Prior ServeSafe Allergen Certification. (Applicants must attach a copy of current certification and / or achieve certification within 30 days of hire) Required Knowledge, Skills & Abilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Ability to calculate figures and amounts.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Physical Demands / Working Conditions The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk; use hands to finger, handle, or feel;

reach with hands and arms; and taste or smell.

The employee frequently is required to stand and talk or hear.

The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must frequently lift and / or move up to 25 pounds and occasionally lift and / or move up to 50 pounds.

Specific vision abilities required by this job include close vision, and ability to adjust focus.

While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to wet and / or humid conditions, fumes or airborne particles and is frequently exposed to extreme cold and extreme heat.

The noise level in the work environment could be loud. Preferred Qualifications A culinary certification or degree is strongly encouraged.

Required Training Work Hours Typical 40 hour work week generally Monday through Friday 6am to 6pm. Schedule with vary depending on opening or closing assigned.

Department Dining Services Job Open Date 04 / 12 / 2024 Job Close Date Open Until Filled No Job Duties Job Duties (Position Specific) (The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the Job Duties (Duties Assignment Statement) Assist in cooking the daily menu, observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed

Plan menus and the utilization of food surpluses taking into account the approximate number of guests, marketing conditions, popularity of various dishes, and recency of menu.

Adheres to all safety and sanitation regulations to include daily HACCP logs

Estimate food consumption and purchase or requisitions kitchen supplies

Review menus, analyze recipes, determine food cost of menu items

Direct food apportionment policy to control costs

Supervise kitchen personnel and coordinate their assignments to ensure economical and timely food production

Test cooked foods by tasting and smelling them

Devise special dishes and develop recipes

Familiarize newly-hired food prep staff with practices of kitchen and oversee training

Assure compliance with all federal, state, local, and College sanitation and safety requirements

Resolve customer concerns

Assign and supervise cleaning schedules for all areas of the kitchen, serving areas, and dining room(s)

Maintain clean and safe work environment; perform job safely

Keep up with industry trends and create new recipes in collaboration with the sous chef

Other duties as assigned Job Duties (Safety / Policy & Procedures) Abide by the policies and procedures published in the Board of Regents Policies and College Policies & Procedures.

Contribute to a safe educational & working environment.

Adhere to established safety and health procedures and practices for the purpose of providing injury and illness prevention for self and others.

Complete quarterly health and safety training pursuant to OCCC’s established safety and health procedures and practices.

Participate in all applicable OCCC emergency, evacuation, shelter in place drills, and be prepared to take action and assist others in taking appropriate action should a health or safety emergency occur.