Executive Chef III

Kosher Culinary Operations Program Management Direct daily operations of the kosher kitchen and oversee execution of culinary services. Develop and implement operational plans to establish and expand kosher dining offerings across campus. Review staffing models and allocate labor resources to meet service, operational, and financial goals. Develop and maintain operating procedures for kosher food production, service, receiving, and storage. Participate in development and administration of departmental budgets and financial plans. Manage controllable expenses including food cost, supplies, uniforms, and equipment. Support development of marketing and operational strategies to increase awareness and utilization of kosher offerings. Kosher Compliance, Food Safety Quality Assurance Partner with the Mashgiach to ensure all kitchen operations, purchasing, production, and service comply with kosher requirements. Establish and maintain standards for kosher food handling, preparation, storage, and service. Ensure compliance with all applicable food safety, sanitation, health, and religious standards. Monitor food quality, presentation, consistency, and production methods to ensure established standards are achieved. Ensure proper receiving, storage, labeling, temperature control, and inventory practices. Maintain employee compliance with required food safety and sanitation certifications. Develop and implement purchasing and receiving controls that support operational efficiency and kosher integrity. Culinary Development Campus Expansion Lead development of kosher menus, recipes, production methods, and culinary standards. Design and implement scalable culinary processes to support expansion of kosher products and services across campus locations. Evaluate and introduce new products, cooking techniques, and equipment to improve quality and operational effectiveness. Establish standards for food presentation and guest experience across kosher dining operations. Prepare and oversee production for special events, catering, and campus initiatives as needed. Talent Development Workforce Management Supervise kitchen leadership and culinary staff and oversee daily workforce management. Establish performance expectations and monitor operational and individual performance outcomes. Train and develop staff on kosher production requirements, culinary standards, food safety practices, and equipment usage. Ensure policies and operational procedures are applied consistently across the department. Identify staffing needs and support recruitment, onboarding, scheduling, and workforce planning activities. Knowledge, Skills, and Abilities (KSAs): Expert level knowledge of food and beverage preparation and presentation. Advanced knowledge of kosher cooking and allergen protocols. Knowledge of large production kitchen equipment. Ability to work in a fast paced and stressful environment. Ability to multitask and delegate when needed.