Head Chef

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This range is provided by American Jewish University. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$73,000.00/yr - $80,000.00/yr

Job Title:

Head chef

Status:
Full time, salaried and exempt

Supervisor:
Senior Director of Hospitality

An Executive Chef, or Head Chef, is responsible for all aspects of back-of-house staffing, food ordering, preparation, cooking and serving as well as successful overall management of the food service operation. Duties include catering, designing/creating menus, managing staff and working within financial budgets, while maintaining Health Dept standards and requirements. As Head Chef, you’ll oversee daily operations, craft memorable menus, and guide a team of dedicated line cooks and dishwashers.

• Review event calendar with other hospitality directors and schedule staff accordingly
• Plan and design, update menus
• Sourcing ingredients for the menus
• Place orders with vendors, while shopping around to get the best rates
• Set an inventory par and maintain it
• Keeping the kitchen fully equipped with all the required tools and inventory
• Maintain all kitchen equipment is in working condition
• Ensuring the quality of food is consistent
• hygiene standards are met and exceeded
• Organizing, training and motivating staff in the kitchen
• Organizing budgets and finances for the kitchen
• Assisting kitchen staff with food prep and recipe creation, testing and tasting for quality
• Oversee food operations for all AJU functions and departments on campus, including but not limited to Camp & BCI
• Works on related projects, as assigned
• Preforms other duties, as assigned
• Adhere to strict safety and sanitation standards and ensure others do the same
• Maintain weekly communications with all departments & team members

• Must be able to cook food in accordance with Health dept requirements
• Requires knowledge in law of kashrut, including working with a Mashgiach
• Strong proven leadership capabilities and the ability to motivate your team
• Bilingual in English and Spanish
• Detailed knowledge of food preparation, proper handling techniques
• Detailed knowledge of catering for events
• Experience in a high-volume environment
• Must be able to multi-task
• Must be able to work extended hours when required, including weekends and holidays.
• Requires Ventura County food manager/SERVSAFE certification
• 5+ years supervisory experience

Salary: $73,000 to $80,000

Director

Full-time

• Management and Manufacturing
• Higher Education