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Executive Chef

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Posting Details

Requisition Information

Open Date 01/19/2018
Close Date

Classification Information

Classification Title Executive Chef
Division Treasurer
Department Business Services - Sewanee Dining
FLSA Status Exempt (Overtime exemption status is determined at the time of hire based on the rate of pay)
Career/Pay Band 3B
Work Schedule Full Year
If Other, specify months
Full Time vs Part Time Full Time
Appointment Regular
If Term, specify number of years
Primary Function

The Executive Chef is responsible for the culinary program for Sewanee Dining. Responsible for the recipes, menus, food production, food quality, food/labor costs and culinary procedures for all Sewanee Dining units, which currently include McClurg Dining Hall, Stirling’s Coffee House, Sewanee Catering, and The Pub. The Executive Chef is responsible for the culinary staff adherence to all University and Departmental procedures, including HACCP. The Executive Chef procures all products necessary to operate both McClurg and Sewanee Catering. This position reports to the Director of Sewanee Dining and must work closely with the unit managers and coordinators.

Typical Duties & Responsibilities

• Plan, organize and supervise daily the culinary production and storeroom staff of McClurg Dining Hall and Sewanee Catering
• With input from the management staff, develop menus and recipes for all venues in McClurg and Sewanee Catering
• Develop menus and recipes that take into consideration market trends, customer preferences, nutrition, ingredients, serving portions, equipment, the range of food colors/textures and both labor and food cost budgetary constraints
• Develop and routinely adjust, the recipes and production/cleaning procedures for all Dining locations, to include special events, monotony breakers, and Sewanee catered events
• Ensure proper volume, quality and consistency of foods offered
• Order all items, from designated vendors, for necessary production in McClurg and for Sewanee Catering and do so within budget parameters
• Ensure that the culinary staff is following HACCP procedures, including completing, recording and filing HACCP temperature sheets
• Develop and alter, as necessary, culinary training programs for food production employees and serve as a culinary resource to promote quality food service
• Instruct and guide the storeroom staff in proper ordering, storage, product rotation and inventory procedures
• Interview, select and train supervisory and support staff. Evaluate staff in a timely fashion, handle corrective actions when necessary and make salary recommendations.
• Ensure the highest level of customer service and respond to inquiries and concerns from customers and supervisors
• Work in conjunction with the Dining Director to recognize equipment needs and replacement requirements
• Ensure that food production equipment is maintained, operated and cleaned properly
• Ensure safety and integrity of menu offerings for patrons with special dietary requirements, including ALLERGENS. Personal consultations may be necessary.
• Other duties as assigned

Judgment Required Performance of the essential duties of this position is dependent upon independent ingenuity and developmental efforts.
Budgetary Responsibility Monitors expenditures against budget; prepares budget data for review/approval by supervisor/department head.
Machines & Equipment Used

Equipment normally used in an institutional kitchen, including but not limited to; convection ovens, combi ovens, chargrills, tilt skillets, kettles, griddles, fryers, floor/counter mixers, hood systems, choppers, slicers, steamers, induction cookers, steam table lines, smokers, walk in and reach in refrigerators and freezers, among other items. Desk top and lap top computers, including a number of software programs; Microsoft Office suite, Powerpoint, Outlook, Word, Excel, Banner time management system and ChefTek.

Job Specifications/Position Qualifications (minimum)

Education

Culinary degree or equivalent culinary and supervisory experience and 3 years’ experience as an Executive Chef

Experience

3 years experience as an Executive Chef in an operation with gross revenues of over three million dollars

Job Related Skills

accomplished knife skills, food production systems, inventory management

Licenses/Certification

Servsafe Management Certification, ACF Executive Chef Certification

Personal Interaction/Communications

Student Contact

Regular interaction with student diners and all other members of the campus community. Regular interaction with customers with special menu/dietary needs.

Internal

Regular interaction with members of the Sewanee Dining team on multiple levels. Regular interaction with members of the campus community. Regular interaction with Sewanee catering customers-Catering menus, offerings, recipes, questions, quality and timing issues.

External

Interactions with vendors/suppliers. Interaction with Sewanee Catering customers and customers that visit McClurg Dining Hall.

Supervisory Responsibility

Supervision Received This position works with considerable independence and self-direction. Only general direction and scope of the work to be accomplished are discussed with supervisor.
Positions Directly Supervised

Chef Manager, Catering First Cook, McClurg First Cooks, storekeepers

Positions Indirectly Supervised

McClurg Coordinators, general food service workers, catering workers

Confidential Information

Confidential Information

Related personnel information

Work Environment

Working Environment

Hot cooking equipment, cold storage, institutional food service food preparation equipment, temperature extremes, wet floors, slippery floors and other related conditions common to a high volume institutional kitchen. Stooping, bending, reaching, and picking up 50 pounds with assistance.

University Employment Information

University Information

The University of the South comprises a well-regarded College of Liberal Arts and Sciences and a distinguished School of Theology. It is an institution of the Episcopal Church that welcomes individuals of all backgrounds. The University is located on a striking, 13,000-acre campus on Tennessee’s Cumberland Plateau.

EEO Statement

The University of the South is an equal opportunity educational institution that is committed to creating and maintaining a diverse and inclusive campus environment.

Employment Prescreening Eligibility for employment is contingent upon successful prescreening
Non-Discrimination Statement

The University of the South’s policy against discrimination, harassment, sexual misconduct, and retaliation is consistent with Titles VI and VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, 34 CFR Part 106, the Americans with Disabilities Act of 1990, Section 504 of the Rehabilitation Act of 1973 and 34 CFR 104.7, the Age Discrimination Act of 1975, the Age Discrimination in Employment Act of 1967, and the Genetic Information Non-Discrimination Act of 2008. In addition to contacting the Title IX Coordinator, who is the compliance coordinator, persons with inquiries regarding the application of Title IX and 34 CFR Part 106 may contact the Regional Civil Rights Director, U.S. Department of Education, Office for Civil Rights, Region IV, 61 Forsyth Street S.W., Suite 19T70, Atlanta, Georgia 30303.

Supplemental Questions

Required fields are indicated with an asterisk (*).

Documents Needed to Apply

Required Documents
  1. Resume
  2. Cover Letter
Optional Documents