Executive Chef II
Department Campus Dining
Category Food Services and Dining
Full-Time / Part-Time Full-Time
Princeton University invites applications for the position of Executive Chef II for the Department of Campus Dining. The Executive Chef II (Residential, Rockefeller/Mathey) position requires an experienced individual with a strong administrative and culinary background and the ability to lead, inspire, and develop a strong residential team (kitchen, front line, and managers). The Executive Chef II will provide proactive leadership, overall direction, and operational management to the Rockefeller/Mathey food service team. The Executive Chef II will work closely with the Director of Residential and the leadership team in planning, implementing, and supporting new food concepts and programs within Rockefeller Mathey while maintaining composure through fast-paced and demanding operations and events. The position will be responsible for the research, testing, development, documenting, training, monitoring, evaluating, and implementing necessary adjustments to innovative new dishes, concepts, and/or food programs. This position will play a key role in menu/concept creation, food cost, and establishing and maintaining culinary standards and managing the operation within budget. The perfect candidate is creative and passionate about their craft, and ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in quality and customer service.
Campus Dining, a division of University Services, is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus.
Our guiding principles are:
- Team and People: to inspire our team of hospitality professionals.
- Service Excellence: to deliver excellence in food and beverage service and food and beverage production.
- Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment.
A full job description will be furnished prior to interview.
- Oversees all aspects of planning and managing menus for dual residential colleges that reflect market shifts while meeting budget targets including food costs. Responsible for food purchasing, production, inventory, and presentation, while providing continual positive leadership to motivate and engage the team.
- Must maintain quality control on all menu items ensuring the highest level of guest satisfaction.
- Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up and coming food and beverage trends.
- Ability to create globally-inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions.
- Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary.
- Initiates and develops new recipe concepts incorporating department culinary principles and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience to support the campus community.
- Works with a menu management computerized system to create accurate recipes and menus that maintain department standards.
- Tests and evaluates new products as they come on the market to determine feasibility of service and creates/evaluates new recipes.
- Responsible for creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advance residential /campus cafes.
- Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change.
- Works in collaboration with students, residential college staff, faculty, and culinary staff to plan themed menus and develop activity-based concepts to build community.
- Ability to develop, nurture, and foster client relationships.
- Works in collaboration with Senior Operations Manager in regard to scheduling for effective, efficient use of labor within budget parameters.
- Ability to restructure menu concepts to reflect market shifts and maintain food cost.
- Completes inventory and recommend products to be ordered.
- Attend and contribute to the Campus Dining Culinary Council Meetings.
Food & Work Place Safety:
- Maintains high level of food safety and sanitation standards. Provides training to include safe and proper equipment handling and supervision to all staff for these standards. Maintains quality/clean facilities through regular inspections of dining facilities.
- Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs.
- Monitors maintenance and repair of kitchen equipment.
- Assists students and guests with food allergies and special dietary needs.
Team & Training:
- Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent.
- Provides guidance and feedback to culinary staff. Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures. Administers performance appraisals. Counsels and disciplines employees as required.
- Provides continual positive leadership to motivate and engage the team.
- Responsible for the hiring process of production associates, proper onboarding, training, and performance appraisals.
- Ensures efficient and effective staffing levels. Provides guidance and feedback to culinary staff.
- Coordinates training, coaching, and development of all culinary personnel, including chefs, cooks, and residential food service workers. Coordinates and delegates training on the use of kitchen equipment and standard recipe production; leads training on advanced cooking, display techniques, and new concepts.
- Oversee the training for the opening of all new programs and concepts in Rockefeller/Mathey.
- Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes.
- Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.
- Monitors systems for controlling costs.
- Develop budgets in tandem with the Finance Team, ensuring the operations are able to meet or exceed them in both top-line and bottom-line performance.
- Work with other departments to enhance and support Campus relationships, community building, and programing by providing the highest quality of service.
- Supports Campus Dining events as needed.
Minimum Required Knowledge, Skills & Experience:
- Culinary Arts Degree from an accredited institution or equivalent technical experience.
- A minimum of 4-6 years’ experience as a chef, managing teams of 15-20 associates.
- Knowledge of the health department’s rules and regulations including HACCP and ServSafe.
- Ability to lead and develop a Management team and culinary employees.
- Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines.
- The candidate will require a keen eye for detail, being highly organized, and having exceptional people-management skills.
- Knowledge of culinary techniques: hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet presentations.
- The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
- Excellent interpersonal and communication skills with the ability to interact with a diverse population.
- Basic knowledge of computerized food production systems.
- Knowledge and experience with the use and maintenance requirements of kitchen equipment including but not limited to ovens, mixers, slicers, smokers, grills, and kettles.
- Knowledge and experience writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
- Required to work nights and weekends.
- Basic proficiency in Word, Excel, and Outlook, and food ordering systems.
- Valid Driver’s License.
- Essential Personnel, https://hr.princeton.edu/policies/essential-services-during-emergencies-or-other-conditions
- Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
- Sit for no more than 2 hours during an 8 hour day;
- Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
- Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
- Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
- Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
- Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
- Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
- Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
- Possess physical agility, full range of motion, and ability to maintain balance.
PREFERRED KNOWLEDGE, SKILLS & EXPERIENCE:
- Experience with FoodPro.
- Knowledge of diverse cuisines.
- Knowledge of Local, State, and Federal nutritional guidelines.
Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW.