Campus Pride Jobs

The Executive Chef is responsible for purchasing, receiving and producing all food items in the facility. Overseeing the stewarding department and maintaining all culinary equipment to include china, glass, silverware and hiring and training of all kitchen personnel. [ESSENTIAL DUTIES AND RESPONSIBILITIES [Include the following. Other duties may be assigned.]{calibri",sans-serif"=""}]{calibri",sans-serif"=""}

• Ordering, receiving and preparing all food items while maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Develop proposals for potential clients, to include tastings on larger plated events.
• Entertain prospective clients of the Old National Events Plaza through Chefs tables.
• Report daily, to the Director of Food and Beverage, event by event costs.
• Maintains an active role in local hospitality community and professional associations.

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``` - Attend in-house event-related meetings and relays immediate changes with other departments. - Designs creative menus and plans production. Establishes presentation technique and quality standards. - [Maintaining all kitchen equipment cleanliness and sanitization daily and after each event.]{#_Hlk33795476} - Ensure all equipment maintenance requests are done accordingly and on time. - Participate in promotional media related events to promote the facility. - Hiring and training of all kitchen and stewarding staff to include Servsafe and any health department regulations. - Ensure that all Culinary and Stewarding personnel following all Food Handling Safety procedures according to the health department regulation. - Maintain and manage culinary and stewarding personnel to meet labor and production objectives. - Maintain kitchen to local health code and company standards - Ensure daily contact with the Director of Food and Beverage, General Manager and other convention center employees. Maintain regular contact with Catering Sales Manager and Retail/Warehouse Manager. - Research vendors for lowest cost-of-goods, with approval from the Director of Food and Beverage. - Complete necessary paperwork such as cost-of-goods for each event, month-end inventory, and payroll by requested dates.

[SUPERVISORY RESPONSIBILITIES]{calibri",sans-serif"=""}

• Manages all kitchen personnel and stewarding department.
• Carries out supervisory responsibilities in accordance with ASM Globals policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.
• Planning, assigning, and directing work.

[SKILLS AND ABILITIES]{calibri",sans-serif"=""}

Advanced oral and written communication skills.

Strong orientation to customer service and ability to work with other staff members in the facility.

Results oriented individual with the ability to meet required budgetary goals.

Excellent organizational, planning, communication, and inter-personal skills.

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