Campus Executive Chef

POSITION OFFERS YEARLY BONUS OPPORTUNITIES & RELOCATION ASSISTANCE

Do you enjoy creating and implementing innovative culinary solutions to customers? Are you seeking a better work-life balance? We are currently seeking a Campus Executive Chef for the New Mexico Institute of Mining & Technology located in Socorro, NM. You will be the Senior most culinarian on campus and will lead all aspects of culinary operations for our residential dining, retail dining and catering programs. Our Executive Chef will manage menu development through innovation and execution. He or she will supervise budgeting/food costing, client and customer satisfaction, employee training and development, and ordering/inventory controls. We are rapidly growing - which means there is phenomenal opportunity for you to grow professionally and make an immediate impact in the business!

Key Responsibilities:

• Responsible for developing and implementing culinary solutions to meet the needs of our customers and clients
• Menu development for our residential dining, retail dining and catering programs
• Works with internal and external clients to manage catering events from beginning through execution
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Responsible for meeting food and labor financial targets
• Follows standardized recipes, portioning and presentation standards. Completes and applies daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• 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:

• ServSafe certified
• 5+ years of progressive culinary/kitchen management experience
• High volume, complex foodservice operations experience
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Strong financial understanding of forecasting, food cost management, purchasing, inventory and labor management
• Experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset