Job Title: University Executive Chef Physical Location: Kent Campus - Kent, OH Salary: $76,018 - $80,000 Basic Function: Provides leadership for the culinary vision of the university dining program, catering, and including the regional campus system. Provides direction and standards for a comprehensive menu program, budget management, and inventory control accountability. Makes recommendations regarding food service operations. Responsible for culinary training, special functions, food quality, safety, sanitation, and supervision of culinary staff. Serve on the University Culinary Services (UCS) leadership team and reports to the Senior Director, University Culinary Services, or designated supervisor. Additional Basic Function – if applicable: None. Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Provide oversight of the planning, reviewing, and coordinating of menu execution. Plan and execute culturally relevant and global food items, trends, recipes, food presentation, and portion specifications, with input from key stakeholders. Plan, coordinate, and oversee projects in conjunction with appropriate university departments and contracted external firms, to meet goals of the master plan. This includes leading, supporting, and ensuring UCS partnerships support sustainability and product enhancements. Collaborate with vendors and communicate pricing and products to culinary purchasing team. Oversee inventory, quality, and quantity of supplies. Establish controls to minimize food and supply waste. Maintain and update master vendor shopping lists. Direct and administer the menu management system, including implementation, training, software updates, and recipe data. Manage the planning, scheduling, and supervision of work in assigned areas for assignment distribution and adequate staffing of facilities. Provide direct supervison of unclassified employees. Plan and conduct meetings with staff to ensure compliance with policies and practices, keeping employees updated on current changes and standards. Develop and implement hands-on training. Maintain and administer standards and consistency for food production. This includes food handling, cooking, housekeeping, sanitation, safety, and employee hygiene in compliance with procedures and health guidelines. Update and maintain protocols and procedures in line with evolving standards, including equipment cleaning schedules, storage, and work areas. Oversee activities relating to catering and culinary special events, including culinary instruction and the demonstration of techniques at designated events. Ensure food production quality standards are met and amounts are sufficient to meet expected needs; work with dietitians and nutritionists to develop a variety of meal programs to provide healthy choices to the diverse campus population, including vegan meals and allergen friendly foods. Manage budgetary decisions related to the efficient running of operations in UCS. Develop budgetary recommendations based on fiscal requirements; compliance with established budget and take appropriate action to eliminate budget variances. Collaborate with external and internal partners, including Intercollegiate Athletics, CARES Center, University Housing, and external businesses with partnership agreements. May attend and present at industry conferences and serve on industry committees. Perform other related duties as assigned. Additional Examples of Duties – if applicable: Associate's degree in culinary arts, hospitality, or closely related field and a minimum of seven years of management experience in a commercial or university food service operation. Must have experience operating retail, residential, or catering operations. OR Bachelor's degree in culinary arts, hospitality, or closely related field. Minimum of five years of management experience in a commercial or university food service operation. Must have experience operating retail, residential, or catering operations. Minimum Qualifications: License/Certification: Ohio Department of Health Level Two certification in Food Protection (if not from Ohio it must be obtained within six months of employment). Knowledge Of: Culinary equipment and techniques Budgeting and food inventory control Retail, residential, catering operations Skill In: Strategic planning Supervising others Written, verbal, and interpersonal communication * Developing and facilitating staff development Budget management Recipe and menu writing Culinary techniques Ability To: Work collaboratively with students, families, faculty, and staff at all levels in a complex and diverse environment Provide leadership and direction to others Communicate clearly and work effectively in an environment characterized by change Respond calmly and quickly to challenging situations Work independently and as part of a team Multi-task while managing multiple projects and assignments Adhere to deadlines Stay active and current in the food service field Ensure prompt and efficient preparation of foods to meet menu requirements Work non-traditional hours including evenings and weekends as needed Preferred Qualifications – if applicable: Several years of progressively responsible experience in a higher education dining environment. Experience managing multi-units. Experience operating retail, residential, and catering operations. Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: None. Working Schedule: Must be able to work nontraditional hours including evenings and weekends as needed. Additional Information: Kent State University is committed to creating a community that is culturally and intellectually diverse and to attracting and retaining a diverse staff. We strive to create and maintain working and learning environments that respect differences, and are inclusive, welcoming, respectful and kind. Must pass a security check. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. For official job descriptions, visit www.kent.edu/hr. Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State’s campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit www.kent.edu/smoke-free. Kent State University is committed to the creation and nurturing of a diverse community of individuals through inclusive excellence. Diversity involves recognizing the value of differences and the inclusion of all members of the community including those that experience discrimination or under representation. This is a core value of the organization as we strive for a culturally diverse student body, faculty and staff that reflect the multicultural nature of Ohio, the nation, and our world. Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.