Executive Chef CFK - 131819

Job Summary

The Executive Chef of Central Foods kitchen oversees the pizza to go, food to go production, Blue Ribbon meals, Prepared Meals to go, Smoked Meats and campus support meals. The chef will oversee the production and supervise a Chef staff and students to ensure the highest quality of food produced for a multitude of restaurant locations, must be knowledgeable and well versed in all preparation. Responsible for culinary standards, food safety, cost, coaching, training, and development of employees (staff and students). 

•       Essential Functions Menu Management

- Oversee the Menu Management (Eatec) functions performed as part of normal business operations, including purchasing, inventory, transfers, and meal production rotation. This position may require you to perform some tasks directly while reviewing or approving work delegated to staff.

- Ensure staff are properly trained in using the Eatec system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback. 

- Use Eatec reporting functions to monitor unit performance by reviewing key metrics related to purchasing, inventory, menu mix and costing. Notify Dining Systems of suspected errors or issues.

- Support the recipe input and validation process for Eatec. Write recipes for input following established process, answer clarifying questions for the Dining Systems team, and performs kitchen testing for accuracy.

- Performs periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu management. Work with Dining Systems team to make updates to system data.

- Run and/or review system reports to analyze related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices.

- Other duties as assigned

•       Fiscal Management

- Monitor and review reports, including financial statements, production records, staffing schedules and inquiries from the Dining Financial team to ensure that they reflect the intended activities and outcomes of the period under review. When variances occur, investigate probable causes so that timely adjustments can be made. 

- Participate in the development of BYU Dining business plans and budgets to ensure that all aspects of culinary operations are considered and accounted for.

•       Operations & Custome r Service

- Track unit and staff culinary performance to ensure standards are met. 

- Establish and administer food safety and production standards, policies, and procedures to ensure that risk of food-borne illness is minimized.

- Respond to allegations of foodborne illness and maintain appropriate documentation on resolution.

- Review manager's monthly audits and work with Dining Leadership to correct problems and/or address improvement opportunities.

- Review all facility Health & Safety inspections to identify what type of corrective action is needed and who will be responsible for it. 

- Responsible for all aspects of HACCP (Hazard Analysis and Critical Control Points) if needed.

- Maintains and cares for equipment if there is a breakdown.

- Participate in Quality Improvement Initiatives to ensure that dining is represented and that the work on initiative is communicated back to Dining Services

- Responsible for using leftovers properly 

- Ensures proper food Handling procedures are followed in accordance with State/County health codes.

- Develop conceptual design for kitchens and production areas in new facilities to ensure operational needs are considered and met.

- Provide support for events to ensure there is appropriate managerial oversight when managers or key staff are absent.

-Assists in tracking food and equipment safety compliance and training

•       Culinary Focus & Results

- Directs all culinary aspects of kitchen for food development and preparation with an emphasis on health and freshness
- Directs and mentors¿ employees and students in cooking techniques and kitchen procedures along with continuing Education.

- Set the tone for all taste and quality of food being produced in the CFK kitchen.

- Test new recipes, menus, products and supplies to ensure standardization, cost effectiveness, relevance to customer needs and   feasibility given existing staffing and equipment.

- Meets with the areas that order food to ensure that food served is exceptional

- Directs the preparations and planning for new menus that will meet the customers¿ expectations. 

- Responsible for the planning, creation, and supervising the preparation of items prepared for all CFK units of production.

•       Leadership Kitchen

- Model and incorporate BYU Dining mission and value statements 

- Communicate BYU Dining goals and objectives to the food service management team and ensure that these goals and objectives are clearly transmitted to all staff within catering locations

- Supervise the work completed by direct reports, ensuring appropriate productivity and quality and provide constructive feedback to support success.

- Develop the leadership abilities of direct reports through PDPs, identifying learning opportunities and budgeted training plans.

- Motivate staff to self-improve and develop themselves for advancement.

- Maintain positive employee relations to retain staff for operations

- Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.

Education/Experience

 Minimum education/experience required:   

• A degree from an accredited culinary school or a bachelor's degree with an emphasis in food science or another culinary related field or and equivalent combination (at least 5 years) of education and work experience that require some direct culinary training. 
• Five years of progressive culinary management experience, preferably in a university setting.
• Prior experience must include responsibility for multi-unit food service operations, reflecting deep culinary experience in recipe development, menu management, food and labor cost controls, plating, and presentation.
• The candidate must have experience in effectively using basic office computer software (Word, Excel, Outlook, etc.), inventory/production software, and point of sale applications.
• Strong interpersonal, verbal, and written communication skills.
• Ability to work in a fast-paced environment and collaborate effectively with different levels of employees and customers, with a focus on customer service.
• Utah County Food handler card within two weeks of hire and maintenance thereafter.
• Servsafe certification within three months of hire and maintenance thereafter.
• Allergy Training Certification within three months of hire and maintenance thereafter.

     Preferred:

• Certified Chef de Cuisine or Executive Chef Certification from the American Culinary Federation
• Advanced knowledge of culinary skills and equipment.
• Special awareness of requirements of vegetarian, vegan, allergy-restricted, and other diets, as well as a wide variety of cultural and regional cuisine
• Demonstration cooking and presentations experience.
• Knowledge and experience providing food services in a university setting.

     Skills, abilities, knowledge, licenses, certifications:

• Must have broad knowledge of cooking skills and training.
• Ensure that recipes and menus are being followed correctly.
• Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines, and work schedules.
• Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
• Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
• Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
• Computer skills for Food Management Systems (EATEC) Y-time, Auxiliary Maintenance (Sprocket). Microsoft Programs, Micro and PeopleSoft systems
• Writing menus
• Appropriate interpersonal skills and knowledge of hospitality standards required for interaction with guests, clients, and employees.
• Understanding of budgetary needs and food and labor costs
• Strong ingredient knowledge with an emphasis on skilled preparation and how to handle for quality and consistency
• Management skills to create and maintain control of food and labor costs and personnel.
• Ability to train and develop staff for advancement.
• Crisis management skills
• Ability to supervise and resolve issues between employees who work staggered shifts.
• Must have/obtain food handler permit.
• Must have/obtain Servsafe certificate.

Employee Class: Administrative
Work Location: Provo Campus
Environment: Periodic exposure to unfavorable conditions. Need to be in variable temperatures or wet environments, etc.
Physical Exam Required: Y
Physical Exam Details: Lifting cases of produce most weighing 35 to 50 pounds Works in a cold room temperature between 48 to 51 F Wet environment lots of water used to wash and sanitize produce Produce processing equipment Sharp blades, conveyors, knives, Chemicals used to wash and sanitize
Desired Start Date: As soon as possible
Job Close Date: 05/30/2024
Pay Level: 54
Approximate Starting Salary: $77,500 - $100,500
Documents Required at time of Application:
Required: Cover Letter, Resume
Optional: Letter of Recommendation 1
Members of The Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend.
Brigham Young University is an equal opportunity employer, including disability and protected veteran status.
Brigham Young University (BYU) is widely recognized not just for its world-class education, but for its deep commitment to inspired religious values. Gathered together in a Christ-centered atmosphere, BYU employees are a vital part of a community of belonging, where we value the experiences, perspectives, and talents of each individual. If you share in our devotion to faith and to excellence, we have a place for you here at BYU!