Executive Chef II (UPDATED)

Responsible for all aspects of training and development of bakery products, specialty event designs needed for catering events, works in conjunction with the training committee to implement culinary programs as outlined for The University of Arizona. Provides input into and assists in the execution of a strategic plan for assigned department(s) consistent with the vision of the division and The University of Arizona. Provides input into and executes the development, implementation, and measurement of guest service standards within an assigned department(s) consistent with the company’s core service standards and brand attributes. Participates in the research, development, evaluation and implementation of new bakery and food products, services, technology, and processes to ensure The University of Arizona competitive position and in anticipation of changing customer needs within the dynamic hospitality/university environment. Purchases equipment and food for VIP Events, prepares food cost analysis, assures par levels, and serves as the culinary events coordinator for Food Beverage. Coordinates activities with regard to health inspection reports and facilitates resolutions and preventative maintenance on all equipment. Oversees hiring duties for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass. Acts as a liaison between the department and administrative offices. Assists the Executive Chef with staffing and scheduling needs including payroll, for the Culinary Department. Assists with employee relations, discipline coaching. Knowledge, Skills, and Abilities (KSAs): Expert level knowledge of Food and Beverage preparation and presentation. Knowledge of large production kitchen equipment. Expert Bakery and decoration skills. Basic mathematical skills. Ability to work in a fast paced and stressful environment. Ability to multitask and delegate when needed. Knowledge of kosher food preparation and/or kosher kitchen practices. Physical Requirement: Occasionally lift a maximum of 50lbs.