Executive Chef- Culinary Coordinator

Job Description

Under the direction of the Senior Executive Chef, provide sound leadership and directions to the production culinary team for high volume campus restaurants. Major responsibilities include the production of food and costs associated with food production.

Assign, motivate, and monitor the work of others in the production of multiple food products from a specified menu. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including temperature logs and production records.

Responsible for coordinating the menu and recipe development process for the residential restaurants, boutique operations, Commissary and Bakery. Develop, implement and maintain a comprehensive and thorough tracking system for all new and revised recipes. Work with the Food Pro team on all matters regarding menu management. Will check all menus to make sure they are error free, compliant and have final signoff. Coordinate the testing and tasting process, compile all feedback, maintain feedback scores and comments with score filters, scan and digitally file feedback sheets and maintain organized hard copy files. Enter new recipes and revisions to existing recipes into the department’s computerized menu and recipe database system; including inventory information, purchasing specifications, ingredient amounts, yield amounts, conversation factors, methods of preparation, and nutritional information.

Manages relationship with contracted Group Purchasing Organization (GPO), organizes and conducts buying activities in conjunction with GPO in compliance with federal requirements and UC policies and procedures. Analyzes quotes, terms and conditions. performs quality-point and best value analysis. Evaluates Products and makes recommendations to Senior Executive Chef on departmental sole sources requests. Performs informal requests for quotation. Conducts quarterly meeting with GPO and tracks performance. Conducts analysis on food and related purchases. Researches new product and food trends.

Other duties as assigned.