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. Create menus and recipes reflecting and surpassing customer expectations. Adapt to industry trends and changing customer expectations by devising new recipes and enhancing traditional favorites. Develop and maintain recipe file. Instruct and assist staff with production and presentation of prepared foods
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The mission of the University Risk Management and Insurance Association is to advance the discipline of risk management
in higher education.