Campus/Location: Penn State Altoona
Date Announced: 11/29/2018
Date Closing:open until filled
Job Number: 84395
Level/Salary Band: 03 – J – Exempt
Work Unit: Auxiliary and Business Services
Department: Housing and Food Services
Full/Part Time: Full–Time
Executive Chef, this position will create an exceptional customer experience by producing outstanding food in all areas of the operation. Maintain a high level of production output without compromising quality or customer service. Maintain quality and cost controls, develop recipes and menus, and manage inventories. Coordinate, train and supervise the work of assigned staff involved in food preparation. Must be creative and have a passion for exceptional food. Production of outstanding, quality food at every meal or event. Participate in and monitor the preparation and service of food to insure consistent quality. Plan, coordinate and supervise the work of staff in the production of food and beverage. Maintain desired quality and quantity of food throughout the meal period. Must have ability to cook with and without recipes when necessary. Work with staff to ensure quality food presentation/appearance and desired portion control. Supervise and maintain required levels of sanitation and safety standards in all production areas, according to the PA health code regulations and internal standards. Develop, plan and organize unit specific menus and recipes, assist the Executive Chef with new recipe/product research, and implement improved preparation methods and techniques. Actively participate in menu planning, sampling, and introducing new products. Recommend changes in procedures and ingredients. Assist in managing food and production costs and recommend adjustments that might be needed. Work closely with management team on delivery frequency, as well as order and inventory amounts. Assist in controlling food inventory. Evaluate quality of raw foods received and finished food products. Provide direction, assignments, feedback, training, and coaching of assigned staff to assure outcomes are achieved. Interview, hire, schedule and coach assigned staff. Plan, organize and implement training and development programs for production staff. Monitor proper and safe use of all production equipment. Recommend measures to improve production/service methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Recommend replacement and purchase of food service equipment. Provide leadership and training of staff in high end display work including ice carving, buffet set-up, hors d'oeuvres, and other Garde Manger work as required. Participate in department meetings as assigned. Participate in department and personal professional growth activities. Continue education in the culinary arts through formal coursework, workshops, food shows and/or conferences. Interpret and maintain University and departmental policies, procedures and services to students, staff and the public as required. Respond to inquiries and comments from staff, students and the public. When necessary, open/close building or manage meal period. Perform other duties as assigned. Days off and shifts will vary. Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline or higher plus four years of related experience, or an equivalent combination of education and experience. Additional years of experience in culinary leadership preferred. Good written and verbal communication skills required. Ability to work under pressure required. NRA Serve Safe Certification or must acquire certification within six months of employment, CCE or ACF affiliation preferred. Ability to stand and walk for extended periods of time, with frequent, heavy lifting.
Applicants can apply here: https://psu.jobs/job/84395
The executive chef is part of the management team as the senior culinary leader in an account over 1.5 million dollars in managed volume annually or may assume the lead position in an account below .5 million dollars in managed volume. This position oversees the kitchen operations to ensure that customers, clients and guests receive an exceptional culinary experience and that all food is served in accordance with Parkhurst standards. The executive chef is also responsible for food purchasing, menu planning, assisting with the preparation of budgets, management of food costs, all food preparation and the establishment of quality standards. The executive chef oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control. This position ensures that the kitchen operation operates in a smooth and efficient manner. Performs related duties as assigned.
Three or more years of progressive experience in a senior culinary leadership role, preferably in higher education and/or business dining setting.
Proven ability to train others and lead a team.
Proficiency in Microsoft software programs.
Strong planning and organizational skills to consistently organize workloads to meet deadlines.
Strong leadership and team management skills.
Proficient skills in math and financial management including labor and food cost controls.
Associate's Degree in culinary arts preferred or equivalent job-related experience.
Applicants can apply here: https://secure.jobappnetwork.com/apply/c_eatn/Parkhurst--Executive-Chef-job-Latrobe-PA-US-2594349.html#s
Manage and engage associates in the food and nutrition operations with focus on patient, customer and associate safety and satisfaction. Responsible for the management of food service systems that provide nutritious and high quality, safe food. Maintain cleanliness and sanitation of food service areas and equipment. Prepare work and vacation schedules, perform competency checks, inspect job flows and determine work assignments by position. Train, coach and direct associates in reporting area. This position will typically be Monday-Friday, daylight hours, but occasionally weekend and night shifts will be required.
Directs and mentors students
Directs and supervises the daily food service operations compliance according to HACCP and regulatory requirements
Implements and maintains monitors tools/mechanisms to perform operational analysis to achieve successful outcomes
Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy
Manages and controls resources and materials to ensure quality and adequacy fo supply
Manages and maintains the food service systems that provide for high quality, high satisfaction outcomes.
Performs annual customer service training for all front and back of house associates as appropriate
Plans and implements programs/activities to meet the needs of patients/customers in accordance to budgetary expectations and quality assurance standards
Plans, controls and monitors budget standards and expectations by maintaining expenses and man-hour utilization
Provides daily huddles, regular in service and continued education opportunities for all facilities food and nutrition staff
Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms.
HS Diploma/GED required, Bachelors preferred
4 years relevant experience required
2 years relevant leadership experience required
Must be able to accommodate flexible scheduling including weekends and holidays
Good oral/written communication skills
Previous healthcare experience preferred
Licensure, Certifications, and Clearances:
Allegheny County Health Dept or Servsafe certification required within 6 months of hire
Act 34 Criminal Clearance
UPMC is an equal opportunity employer. Minority/Females/Veterans/Individuals with Disabilities
Applicants can apply at https://careers.upmc.com/
Prestigious Private Club in Ligonier, PA is seeking highly motivated, talented and skilled culinarians. The right candidate(s) must be a team oriented self-starter with a minimum of three years of experience. Applicants that are culinary graduates demonstrating industry growth and “white tablecloth” experience preferred but not required. We offer competitive wages, benefits and an opportunity to work in a facility with a long-standing tradition of culinary excellence under the guidance of a Certified Master Chef. See the document below for job descriptions. Don’t miss this unique opportunity!
If you are interested in receiving more information, or have any questions, please contact: Brenda Moss, Human Resources Manager at firstname.lastname@example.org
American Culinary Federation
Laurel Highlands Chapter
145 Pavilion Lane
Youngwood, PA 15697