We are seeking a strong and focused Executive Chef our premiere account located at Northeastern University in the incredible city of Boston, MA. Working as the Executive Chef for our busy resident dining hall (stetson Hall), you will be responsible for leading all aspects of serving 6,000 meals a day! Successful Executive Chef will coordinate all kitchen operations while maintaining a safe and sanitary work environment. Reporting to the General Manager of this location, along with the support of our skilled SrCampus Executive Chef, you will lead a skilled team of UNION Chartwells frontline associates of up to 60. Plus, 7 supervisors and 2 strong sous chefs! You will advise the preparation of meals in accordance with Higher Education programs and guidelines. This is an exciting opportunity for an upbeat, ambitious Culinary professional.

Key Responsibilities:

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Coach, mentor, inspire and train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

• A.S. or equivalent experience
• 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable