The Executive Catering Chef is required to manage all back of the house operations of the Catering Department. Also responsible for supporting and enhancing the dining program through catered events and additional assistance where needed.
The Executive Catering Chef will make sure all elements of a successful production are met by being part of the cooking rotation, as well as supervising the cooking and providing hands-on assistance to the front-of-the-house personnel when necessary; troubleshooting food service problems as needed He/She will make sure a cook is at every event through the successful completion of the meal as needed and will attend all VIP events to ensure their success. A hands-on manager, the Chef will be a part of the whole management team. They will support and discipline Front of the house staff and back of the house staff equally as needed.
The Executive Catering Chef will develop recipes and create menus for the Catering Department that are up to date, are on-trend and innovative, as well as appropriate for the client base using safe, sustainable, local food practices. Providing and preparing the best quality food at the most affordable prices possible. He/She will continue to further their education in a wide variety of international cuisines and current techniques. The Chef will assist in designing sales and incentive promotions for the department. Including ideas for marketing campaigns to boosts sales.
The Executive Catering Chef will oversee and coordinate all aspects of the catering food operation with the Associate Director and other managers of the Catering and Dining program including the Executive Chef of Dining Services-Board Plan. Attend regular staff meetings and keep up with the office and other managerial duties.
The Executive Catering Chef will recruit, hire, train, supervise and schedule hourly and full-time food production staff for the Catering Department and manages labor and labor cost. Manage food and food equipment inventory and assists with purchasing specifications. He/She will have a strategic plan for operating that is compliant with the department budget.
He/She authorizes and advises on layouts and assists in the set-up of kitchens for off-site events to ensure the proper equipment is available for the cooks and rents equipment when necessary. He/She is an on-site presence when we have an off-site event ensuring the guests of a fabulous event.
Associated degree in culinary arts required with minimum 7 years of experience with a strong background in on and off-site catering or University dining services.
Prefer a strong coaching management style and a good problem solver. The successful applicant will be organized and have good written and oral communication skills, as well as be proficient in regular software applications on the computer. He/She should have a proven track record in managing the cost of production and inventory and must be able to handle high levels of stress while maintaining a professional level of personal excellence and superior customer service. He/She should have a creative flair and enjoy finding innovative ideas to keep the regular customer base excited about the department’s offerings and be Serve Safe certified.
To apply, please go to https://employment.davidson.edu
and complete the online application, along with a cover letter and resume. Review of applications will begin immediately.
At Davidson College, we believe the college grows stronger by recruiting and retaining a diverse faculty and staff committed to building an inclusive community. In order to achieve and sustain educational excellence, we seek to hire talented faculty and staff across the intersections of diverse races, ethnicities, religions, sexual orientations, gender identities, ages, socio-economic backgrounds, political perspectives, abilities, cultures, and national origins.