The Executive Chef for Dining Services is a member of the management team. This position is responsible for the development and maintenance of food quality standards within their region of Dining Services units. This is a 12- month salaried position and reports to the Director of Dining. The Executive Chef provides leadership in all culinary skills and possesses the necessary management, writing, training, and interpersonal skills to perform all functions related to the position.
The Executive Chef for Dining Services:
Instructs and provides functional supervision and development of chefs, food production leaders, senior cooks, assistant cooks, and food service assistants in the culinary skills area. This position creates training materials and conducts classes including examination to educate the staff in culinary concepts, techniques, and standards.
Is responsible for the development of the Culinary Team. This position exemplifies a high standard of sanitation and develops staff in the area of food testing and production. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on ServSafe and regulatory standards.
Provides oversight of the food production within their locations. This would include the quality and portion control of those locations.
Manages the discovery, development, and testing of new recipes for use in our Demske Culinary Support Center and our dining locations. Standardized versions of these recipes for quantity production are tested and evaluated for use in our campus menus. Appropriate records and recipe history are maintained. This position maintains the current recipe base, while providing data to update FSS.
Organizes and manages kitchens within their units and is responsible for maintenance, equipment, and supplies for their locations, as well as the university test kitchen. The University Test Kitchen operation includes presentations for students, staff, and guests of Miami University. In addition, the test kitchen operates for staff development purposes, to conduct product quality testing and to standardize recipes.
Assists with the Menu Management System as it relates to recipe development, including information concerning recipe units, volume, count, cost units, yields, etc.
Works closely with the Director of Food Purchasing regarding schedules, and conducts food product testing and evaluation as required. He or she writes the product specifications and maintains records of product testing. Choices are made with customer satisfaction as first priority as with an expectation of purchasing quality products as competitive prices. This position also is responsible for soliciting student and staff participation in the testing process and food sampling.
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. They will make all decisions regarding utilization of leftover food products staying within ServSafe guidelines for such products.
Will participate and attend departmental meetings, staff development, and professional programs, as appropriate. They will participate in meetings where department goals are established and implement assigned action plan to achieve expected outcomes.
Will complete all daily, weekly or monthly reports as required on a timely basis meeting all deadlines. They will project and practice consistent ownership attributes, which provide a high level of customer service at all points of contact.
OEEO Statement: The University is committed to equal opportunity, affirmative action, and eliminating discrimination and harassment. Miami University does not discriminate on the basis of age, color, disability, gender identity or expression, genetic information, military status, national origin, pregnancy, race, religion, sex, sexual orientation or protected veteran status in its application and admission processes, educational programs and activities, facilities, programs or employment practices. Requests for reasonable accommodations/or disabilities related to employment should be directed to ADAFacultyStaff@MiamiOH.edu or 513-529-3560. Miami University's Annual Security and Fire Safety Report with information on campus crime, fires, and safety may be found at: http://miamioh.edu/campus-safety/annual-report/. Hard copy available upon request. A criminal background check is required. All campuses are smoke and tobacco free campuses.
This position requires the completion of an accredited culinary program. In addition to knowledge of world cuisine. The Executive Chef for Dining Services must have ability to teach others, encourage and develop a cooking staff, and refine their skills. This individual must be able to apply his or her knowledge successfully in a university food program setting to create a team environment.
This position requires an Associates of Culinary Arts Degree and 8 years management/supervisory experience with a University’s Student Dining Services or a full-service restaurant.
“Miami University, a student-centered public university founded in 1809, has built its success through an unwavering commitment to liberal arts undergraduate education, with complementary quality graduate programs, and the active engagement of its students in both curricular and co-curricular life. With a student body of 16,000, Miami effectively combines a wide range of strong academic programs w...ith faculty who love to teach and the personal attention ordinarily found only at much smaller institutions. Faculty and staff are highly valued for their contributions toward the Miami experience. Employees enjoy a competitive benefits package and stable work environment as they work to support the university’s educational mission.
Miami’s main campus is located in Oxford, Ohio, 35 miles northwest of Cincinnati, with regional campuses located in Hamilton and Middletown, Ohio, and a center in Luxembourg. Known as one of the most beautiful campuses in the nation, Miami, the nation's tenth oldest public university, is recognized for its striking red brick Georgian-style architecture and tree-shaded lawns. Take a Virtual Tour from our website.”