Job Description
The Executive Chef of Couch Restaurants is responsible for developing and executing culinary solutions in support of OU campus dining. Responsible for staff over site and development, including recruiting, hiring, firing, communicating job expectations, training and conducting performance evaluations. Will manage operational functions of the production area of Couch Restaurants to include reviewing menus, researching trends and implementing ongoing variety. Will schedule employees, work with dietician, supervise and enforce sanitation, and apply departmental policies. Must be able to work with/supervise both full time and student employees.
In addition to administrative duties, this is a working chef position. Position will actively create and sample recipes to enhance the standard menu cycles and will prepare food items for the server. Catering outside normal working hours will be mandatory as well. Controls purchases and inventory by meeting with the necessary departmental leads, reviewing and evaluating usage reports and takes correct action as necessary.
Typical Functions May Include but Are Not Limited To:
Focusing on leadership, relationships, financial performance, productivity and compliance.
Work as a part of a multi-disciplinary team to plan, develop and execute recipes and menus with fresh, vital, nutrient-rich foods, taking into account such factors as nutritional analysis, dietary restrictions, dietary practices including Kosher, Halal, Vegan, food allergies and sensitivities, executing production and service with attention to detail.
Establish and enforce standards for the preparation and presentation for foods and beverages. Modify work procedures, processes, and recipes to meet nutritional benchmarks.
Ensure overall consistency and high quality of food through daily inspection and tasting. Remain current with industry trends and participate in the development of new concepts. Demonstrate forward thinking culinary approach.
Respond to questions, comments and suggestions from students, faculty, and staff regarding menu and food quality. Maintain a visible presence, interacting with staff and customers during business hours in both back and front of house.
Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost, palatability, and appearance and production demands/limitations, while minimizing waste.
Participate in and actively support purchasing, inventory programs, and storeroom improvement plans, as well as monitoring equipment and maintenance.
Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority.
Other duties as assigned.
**Additional training will be mandatory and may require travel**
Employment Type: Full-Time
Salary: $ 55,000.00 Per Year
Job Tags
Full time,