We are seeking an Executive Chef who will provide expertise, management and oversight of all day-to-day culinary operations. Responsibilities include program innovation, menu development, oversight of day-to-day menus, dietary needs, training programs, food safety, production and presentation of food, inventory management and cost control, adherence to local, state and national food sanitation regulations.
The Executive Chef will report to the Executive Director of Dining. They will work in collaboration with the Director of Culinary Innovation to research and develop culinary operations and procedures to execute Catering, Residential and Retail platforms. The Executive Chef will have day to day responsibility for the execution of the standards that are developed for each concept and have direct oversight to ensure execution is at the highest standard.
Specific Duties & Responsibilities
Develops and sets culinary standards with Hopkins Dining Senior Leadership Team.
Ensures daily quality, consistency and adherence to culinary standards.
Responsible for meeting budgetary requirements for food costs in operations whose volume is currently approximately $18 million annually.
Implements training and manages kitchen personnel and supervises/coordinates all related culinary activities.
Leads culinary outcomes through campus culinary management team and location managers.
Oversees a team of up to 100 culinary staff members across the Homewood and Peabody campuses.
Estimates food consumption; selects and supports recipe development; executes production recipes to ensure consistent quality; establishes presentation technique and quality standards; plan and price menus.
Manages execution of daily meal service and culinary operations.
Ensures culinary equipment is properly operated and maintained.
Assists in supervision of kitchen personnel with oversight for hiring, performance management, annual reviews and initiating employee status changes.
Works in conjunction with the Director of Culinary Innovation for menu planning, costing and brand management.
Supports the development of new concepts around campus.
Ensures daily compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.
Coordinates activities with other internal departments and participates in management team meetings.
Conducts regular meetings with the culinary team to review and evaluate service and quality.
Collaborates with Dining team to plan and support student programming and events.
Ensures labeling requirements are met and compliance with allergen containment procedures.
Assists with the development and management of the annual operational budget which includes the estimation and management of food and labor cost goals.
Collaborates on new ideas and trends throughout college and university dining plans to meet the needs of Dining customers.
Leadership & Internal Relationship Building
Uses engagement strategies to recognize, motivate and celebrate individuals and teams delivering outstanding performance throughout location.
Promotes a cooperative work climate, maximizing productivity and morale.
Displays a positive attitude towards team members.
Mentors the culinary team to develop their skills and leadership abilities.
Dynamic personality with ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.
Ability to lead staff and management in adhering to standards while being judicious and fair.
Special Knowledge, Skills & Abilities
Experience managing a high-volume operation.
Proven ability to lead and develop a diverse team.
Ability to maintain organization in a changing environment.
Exhibits initiative, responsibility, flexibility and leadership.
Able to communicate effectively with management team, guests and team members.
Ability to taste and evaluate food and beverage products.
Associate's Degree or equivalency defined as ACF CEC credentials.
Three (3) years of progressive culinary supervisory experience required with at least one year as a high-volume Chef or Culinary Instructor.
Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs.
Bachelor's Degree preferred.
Familiarity with board plan operations and menu cycles a plus.
Culinary and food safety certification desirable.
Classified Title: Executive Chef Role/Level/Range: ACRP/04/ME Starting Salary Range: $62,780-$86,390-$110,010 Annually (Commensurate with experience) Employee group: Full Time Schedule: Monday to Friday 8:30am to 5pm Exempt Status: Exempt Location: Homewood Campus Department name: Hopkins Dining Personnel area: University Student Services
Total Rewards The referenced salary range is based on Johns Hopkins University's good faith belief at the time of posting. Actual compensation may vary based on factors such as geographic location, work experience, market conditions, education/training and skill level. Johns Hopkins offers a total rewards package that supports our employees' health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/
Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines: JHU Equivalency Formula: 30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job.
**Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date.
The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate's conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
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