The Catering Executive Chef will producea wide variety of food from casual coffee services to plated fine dining for500. The Executive Chef works directly with other catering staff andassists in the development of menus and strategic culinary directions for theteam. The chef de cuisine will develop and maintain effective workingrelationships with various campus departments. The Chef is responsible for theexecution of daily catered meals as requested, including but not limited to;Chancellor receptions, private high level receptions, seated dinners, buffetlunches and dinners, continental breakfasts, breakfast buffets, and coffeebreaks.
Vanderbilt Cateringdelivers the excellence expected from Vanderbilt University. As a division ofVanderbilt Campus Dining, we are engaged with our campus community. Whether thefunction is a continental breakfast for ten, a buffet for one hundred or a galadinner for one thousand, Vanderbilt Catering will provide the caliber of foodand distinction of service the University expects from its on-campus caterer.
Duties andResponsibilities
- Be a hands-on, working chef, this position is 50% administrative and 50% hands-on.
- Oversee kitchen activities, including food preparation, food presentation, and food portioning, kitchen organization and sanitation.
- Creative and inspired menu writing and development.
- Coordinate training and professional development of kitchen staff.
- Supervise and train staff in the preparation and presentation of plated, buffet, and reception foods.
- Supervise and train staff in proper food handling, kitchen sanitation and safety and federal, local and state health code compliance
- Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies
- Coordinate activities of one or more functions to effect unity and efficiency of the operation
- Select recipes and cost out food to achieve the necessary profit margins
- Monitor inventory levels to determine when to reorder/requisition
- Monitor distribution systems of supplies, materials, equipment, services, etc. to determine if delivered/available when required.
- Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas
- Coordinate and perform inventories
- Manage and utilize the menu/recipe/ingredient/event planning system
- Manage equipment and facilities maintenance, and requisition services as needed
- Participate in professional associations and professional development activities and to remain informed of new developments in the culinary field
- Supervisor hourly union staff and follow CBA guidelines
SupervisoryRelationships
This position hassupervisory responsibility and has direct oversight of (2) exempt Sous Chefsand up to (3) hourly culinary positions.
Profile of an IdealCandidate
- A Culinary Arts degree from an accrediting culinary institution or qualifying apprenticeship program.
- Experience and comprehensive knowledge of culinary techniques in food production for high-end catering operations.
- Minimum of 3 years management experience in a high volume production kitchen
- Minimum of 5 years of progressive supervisory experience.
- Off-premise catering experience.
- Kitchen management with strong supervision and leadership skills
- Demonstrated skills in planning and execution of conferences services and special events for groups from 1-to 500+.
- Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed.
Skill Specifications
- Comprehensive knowledge of culinary techniques with food production in catering operations and knowledge of healthy, local, modern foods. This includes knowledge of vegetarian/vegan and current food trends.
- Recipe and menu development with the ability to be creative and flexible in meeting the needs of our diverse and demanding customer base
- Costing and cost control methods, and experience in forecasting budgets and analyzing P&L spreadsheets
- Kitchen management with strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel and customers
- Ability to train staff on correct culinary techniques as it relates to a professional kitchen to maintain high quality and service standards
- Computer experience in Microsoft Word, Excel needed. Experience in CaterEase and Kronos (timekeeping) desired.
- Servsafe Certification
About VanderbiltUniversity
VanderbiltUniversity, located in Nashville, Tennessee, is a top-15 private researchuniversity offering a full range of undergraduate, graduate and professionaldegrees. Vanderbilt is situated on a 330-acre campus near the thriving citycenter, serving more than 12,000 students and employing almost7,000 faculty and staff. The university's students, staff, andfaculty frequently cite Nashville and the surrounding area as one of the manyperks of being a part of the Vanderbilt community. Vanderbilt Universityis a place where your expertise will be valued, your knowledge expanded, andyour abilities challenged. It is a place where your diversity is sought andcelebrated. Vanderbilt was recently named as one of "America's Best LargeEmployers" and the top employer in Tennessee and the Nashville metropolitanarea in 2019 (Forbes).
About Vanderbilt Benefits
Vanderbilt University offers a competitive, flexible benefitspackage including health, dental, vision, life, accidental death &dismemberment, disability insurance, paid time off, and a 403(b) retirementplan with employer match. Vanderbilt offers tuition assistance to employees,spouses, and dependent children.
Commitment to Equity,Diversity and Inclusion
VanderbiltUniversity is committed to achieving the goal of a diverse and inclusiveacademic community of faculty, staff, andstudents. We seek individuals who are committed to this goal and our campusvalues.
