What are the responsibilities and job description for the Head Chef position at American Jewish University?
Job Title: Head chef
Status: Full time, salaried and exempt
Supervisor: Senior Director of Hospitality
Job Summary
An Executive Chef, or Head Chef, is responsible for all aspects of back-of-house staffing, food ordering, preparation, cooking and serving as well as successful overall management of the food service operation. Duties include catering, designing/creating menus, managing staff and working within financial budgets, while maintaining Health Dept standards and requirements. As Head Chef, you’ll oversee daily operations, craft memorable menus, and guide a team of dedicated line cooks and dishwashers.
Duties & Responsibilities
- Review event calendar with other hospitality directors and schedule staff accordingly
- Plan and design, update menus
- Sourcing ingredients for the menus
- Place orders with vendors, while shopping around to get the best rates
- Set an inventory par and maintain it
- Keeping the kitchen fully equipped with all the required tools and inventory
- Maintain all kitchen equipment is in working condition
- Ensuring the quality of food is consistent
- hygiene standards are met and exceeded
- Organizing, training and motivating staff in the kitchen
- Organizing budgets and finances for the kitchen
- Assisting kitchen staff with food prep and recipe creation, testing and tasting for quality
- Oversee food operations for all AJU functions and departments on campus, including but not limited to Camp & BCI
- Works on related projects, as assigned
- Preforms other duties, as assigned
- Adhere to strict safety and sanitation standards and ensure others do the same
- Maintain weekly communications with all departments & team members
Job requirements, Qualifications & Specifications
- Must be able to cook food in accordance with Health dept requirements
- Requires knowledge in law of kashrut, including working with a Mashgiach
- Strong proven leadership capabilities and the ability to motivate your team
- Excellent written & verbal communication skills
- Bilingual in English and Spanish
- Detailed knowledge of food preparation, proper handling techniques
- Detailed knowledge of catering for events
- Experience in a high-volume environment
- Must be able to multi-task
- Must be able to work extended hours when required, including weekends and holidays.
- Requires Ventura County food manager/SERVSAFE certification
- 5 years supervisory experience
Salary: $73,000 to $80,000
Salary : $73,000 - $80,000