Executive Chef- Dining Services

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Williams College
Williamstown, MA 01267
Website: Click Here

Company Description:
Established in 1793 with funds bequeathed by Colonel Ephraim Williams, the college is private, residential, and liberal arts, with graduate programs in the history of art and in development economics. The undergraduate enrollment is approximately 2,000 students.
Executive Chef- Dining Services
Williamstown
Full Time
Food Service
Associate Degree


Executive Chef- Dining Services

Location: Williams Campus,Williamstown
Job ID: 302654
Full/Part Time: Full Time

Opening Details

Application Deadline: 3/5/24

Organization: Williams College

Location: Williamstown, MA

Pay Range $100,000 - $125,000

Includes a comprehensive benefits package including relocation allowance and signing bonus, as well as eligible for college rental housing subject to availability.

Website: www.williams.edu

Contact Details:

JDRQUEST&CO Global Executive Search has been retained to handle this position

Resumes should be directed to josh@jdrquest.com

For further information regarding this position please contact Josh Reich



Josh Reich

President

JDRQUEST&CO

tel (917)445-2515

fax (941)866-2681

www.jdrquest.com

Organization Details

Williams is a coeducational liberal arts institution located in the Berkshires of northwestern Massachusetts with access to Albany, Burlington (VT), Boston, New York City, and Montreal. Distinguished by a reputation for outstanding and inclusive teaching and scholarship, academic excellence, and exceptional alumni loyalty, the college is committed to building and supporting a diverse learning community of approximately 2,100 undergraduates. For more information, please visit: www.williams.edu

Responsibilities

Under the direction of the Director of Dining, the Executive Chef collaborates with Operations Managers, Unit Managers, Supervisors, and First Cooks to develop, create, test and implement menus, offerings and culinary programming. Serves as the supervising manager of the Mission Park Production Kitchen, Bakery, and Inventory Assistants.
The Executive Chef is responsible for the day-to-day management of kitchen personnel and culinary activities in our Bakery and supervising the operations manager of the Mission Park Production Kitchen's work consists of scratch, bulk production, produce preparation, catering, athletes grab and go items, and all campus events. This position provides oversight of recipe development and programming, consistency in production, quality, safety and sanitation, and ensures that cost controls are in place. The Executive Chef also provides daily supervision, coaching, performance management, employee training, and employee retention.
The Executive Chef supports the organizational mission, providing support to the dining facilities in the following areas: food and ingredient specifications, production consistency, training programs, retail services, catering, and residential dining. Assists with the long- and short-term planning of Dining Services. Enforces objectives, policies, standards, and procedures of Dining Services. Contributes to a positive and harmonious work environment.
This position oversees 1 Operations Manager, 1 Supervisor, 1 Lead as well as a staff of 7 bakers & inventory assistance workers and up to a budgeted amount of student workers.

The operating budget for these operations is approximately $14 million, and a staff of approximately 120 full-and-part-time staff who are led by a seasoned Director and senior management team.

The successful candidate will bring novel, on-trend national and international concepts to the college. The candidate will understand flavors and the mechanics to create and teach programs that incorporate those flavors in both large- and small-scale environments.

The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available. The Executive Chef will provide education, guidance, and counsel to sous chefs to ensure successful implementation of the department's culinary vision.

Responsibilities
  • Ensures compliance with Food Safety audits, observes and coaches, providing guidance to staff to ensure quality standards are being met
  • Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations, creates efficiencies in production and service areas and makes recommendations for equipment purchases.
  • Organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall serving and presentation of food. Inspects food for taste, appearance, and consistency.
  • Identifies and introduces new culinary techniques
  • Inspects, ensures routine maintenance is performed, and communicates needs for maintenance or repairs of all supplies, equipment in work areas, Audits, trains, coaches, and ensures that the team complies with health and food safety standards and regulations
  • Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, product management
  • Collaborates well with other managers, departments, and partners on campus. Listens and communicates well and model's warm professionalism to their team, acts as a role model to staff during periods of high volume or unusual events and manages smooth transitions thereafter to keep the unit operating to standard and to set a positive example for the operation, sets goals for the workgroup, develops organizational capability, and models how we work together
  • Interviews, trains, supervises, performance manages, coaches, transfers, suspends, promotes, assigns work, rewards and disciplines alongside with the Associate Dining Director, Adjusts employee disputes within college policies along with Associate Dining Director
  • Team management and organization in assigning duties based on need for dining meals, events, etc.
  • Reinforces, coaches, and performance manages standards for personnel performance and guest service as well as directs the work of other employees, and evaluates employees engaged in cooking, food preparation, or service work.
  • Oversees accurate monthly inventories for areas under purview, utilizes management information tools and analyzes financial reports to identify and address trends and issues in unit performance
  • Report costs, understands budget, responds to budgetary directives
  • Provides oversight of the food budget and makes necessary adjustments in response to volume and price fluctuations consistent with attaining unit goals
  • Ensures positive and transparent relationships with all collaborations, builds relationships and fosters collaboration with strategic partners on campus, in industry, and fellow colleges and universities, Models teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests

Qualifications

Minimum Qualifications:
  • Minimum of five years of kitchen knowledge in food preparation, presentation, sourcing and purchasing.
  • Degree in food service or culinary certificate from accredited school
  • Proven ability to train and lead a team.

Preferred Qualifications:
  • Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and special dietary needs, allergy awareness and sanitation regulations.
  • Experience in personnel management including hiring, supervision, evaluation and succession planning.
  • Advanced verbal and written communication skills, and active listening, dynamic flexibility, critical thinking, and ability to multitask.
  • Experience of progressively responsible leadership in a large volume non-commercial food service, convention or hotel in a management capacity
  • Demonstrated knowledge of production requirements, human resources and fiscal management
  • Proficiency in basic computer applications (Google Suite, Microsoft Office, Word & Excel)
  • Familiarity with CBORD or other Food Service Software
  • ServeSafe certificate

Diversity Focus

Williams is committed to enriching its educational experience and culture through faculty and staff diversity. We expect the successful candidate to excel at working in a broadly diverse community regarding race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion. The successful applicant will have demonstrated success in building inclusive work cultures and teams.

Conditions of Employment

Employment at Williams is contingent on the verification of background information submitted by the applicant, including the completion of a criminal record check, and education when applicable.

Equal Employment Opportunity

Beyond meeting fully its legal obligations for non-discrimination, Williams College is committed to building a diverse and inclusive community where members from all backgrounds can live, learn and thrive. As part of this commitment, we will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process please feel free to contact us via phone at (413) 597-2681 or email at hr@williams.edu.



To apply, visit https://staff-careers.williams.edu/psp/cangate/EMPLOYEE/HRMS/c/HRS_HRAM.HRS_APP_SCHJOB.GBL?Page=HRS_APP_JBPST&Action=U&FOCUS=Applicant&SiteId=1&JobOpeningId=302654&PostingSeq=1







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