Executive Chef and Manager of Culinary Arts
This position carries the overall responsibility for the Culinary Arts Department. This person coordinates food production in all of Concordia Language Villages kitchens by proactively hiring, training and managing personnel, training chefs and cooks, menu planning, developing and managing annual budgets, and cooking in kitchens as needed to mentor staff and assist with food production. This position is also charged with streamlining processes and procedures regarding overall food service within Concordia Language Villages.
1. Support the mission and vision of Concordia College and Concordia Language Villages and demonstrate the competencies as defined for this position.
2. Department Management
- Lead and supervise department personnel – recruiting, hiring, training, supervising, motivating, evaluating, and terminating (if necessary), including creative recruitment of pipeline personnel to include internship programs, partnerships with culinary schools, etc.
- Scheduling and implementing staffing strategies that ensure all Language Village programs and events are supported via a staffing structure and procedures that assure safe delivery of culturally authentic food.
- Collaborate with the Distribution Center Manager to ensure timely and consistent ordering and delivery of food and supplies to operate the kitchens.
- Annually establish and routinely monitor department budget, expenses, and payroll. Actively recommend and review opportunities for revenue and cost savings across the Culinary Arts Department.
- Provide budgetary data as requested by the Concordia Language Villages Finance Department or administrators.
3. Recruitment and Professional Development
- Coordinate the creation and implementation of professional development and training plans for each member of the department, designed to continuously increase culinary knowledge, improve culinary skills and streamline processes.
- Coordinate the writing and maintenance of training curriculum for Culinary Arts department including: Orientation handouts, Food Safety and Sanitation procedures, Kitchen Safety procedures, Safety Data Sheet information, Sous Chef Manuals and Village Chef Manuals.
- Coordinate creation and implementation of new hire orientations for Kitchen Managers, Sous Chefs, Bakers, On Call staff and seasonal staff.
- Keep up-to-date on culinary trends, techniques and equipment, as well as continuing to expand knowledge of the food and culture of our represented languages.
- Assure adequate kitchen staffing of all Summer Village programs with year-round staff and seasonal staff.
- Conduct kitchen orientation and training for seasonal summer staff. Coordinate with Language Villages administrators on all aspects of annual Summer Staff Orientations.
4. Staff Recruitment and Community Outreach
- Proactively develop and maintain relationships between Concordia Language Villages and culinary arts organizations/schools and educators.
- Work closely with Human Resources to organize and execute a plan to recruit both year-round and seasonal staff for the Culinary Arts Department.
- Represent Concordia Language Villages in a professional manner as needed.
5. Food Preparation
- Produce food as necessary to support program needs and in conjunction with staff mentoring and training opportunities.
- Maintain and improve culinary skills by working occasional shifts in the kitchens and bakeries.
Minimum Qualifications
- High School Diploma or GED
- Associate degree or equivalent experience
- 5 or more years of cooking experience
- Ability to read and write
- 3 years of supervisory experience and proven leadership qualities
- Demonstrated experience training staff
- Experience planning menus
- Ability to work a varied schedule, including early mornings, evenings and weekends as necessary
Preferred Qualifications
- Quantity cooking experience
- Ordering experience
- Bachelor of Arts or Bachelor of Science Degree (4-year degree)
- Culinary Degree or 5 years of related experience
- Food Industry certifications