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Executive Chef
Phillips Exeter Academy

Phillips Exeter Academy, a residential school founded in 1781 by John Phillips, has a tradition of academic excellence, a distinguished faculty, and a long history of educating young people to find their place in the world. Members of the employee community at Exeter share the Academy's longstanding commitment to excellence – a commitment that has made the school one of the finest in the country. We seek to understand the differences and similarities among us, and to appreciate the richness which diversity provides. We welcome your interest in a career at Exeter. The Academy is an equal opportunities employer and does not discriminate on the basis of race, color, marital status, religion, gender, age, sexual orientation, veteran status, national origin, genetic information, or physical or mental disabilities which do not prevent performance of essential job tasks. Please visit www.exeter.edu/careers for a complete listing of current openings and to apply on-line.

Website: http://www.exeter.edu/careers


Job Information
Post Date: Jul 20, 2018 Type: Full Time
Start Date: - n/a - Salary: - n/a -
Location: US - New Hampshire - Exeter Job Reference: - n/a -
Categories: Food Service, Restaurant

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Job Details
Description
Leadership position for of all food production operations on campus, including menu development.

Operational:
•Provide multi-unit production supervision of all campus food service operations for the Residential, Retail and
•Catering operations. Responsible for menu development, food quality, presentation, costing, staffing, training of staff in culinary techniques and services.
•Responsible for the oversight of food safety and sanitation procedures/policies throughout the workplace and staff work practices. Inspect all kitchens, pot rooms, storage facilities and bake shop to ensure compliance of established standards
•Lead Dining team in menu development towards continually elevate programs through recipe development, quarterly food cuttings, ingredients that will improve our customer offerings and/or result in departmental cost savings.
•Cost Controls
•Maintain budgeted food cost through effective forecasting, purchasing, product utilization, portion control, yield factors, inventory control and waste management
•Maintain budgeted labor cost through effective scheduling of production staff while striving to minimize the use of overtime
•Work with Management team to train staff on proper routine maintenance on equipment
Supervisory:
•Assist Management team in the supervision of production and service in all areas of operations
•Monitor and assess performance of direct reports and the production staff using a progressive discipline approach
•Collaborate with Managers, Director and Human Resource department on any employee relations issues
•Meet regularly and provide performance feedback of direct report/s, and contribute in the annual performance dialogues of all of the production staff
•Training and Development:
•Train and develop Managers and Staff in a variety of systems, including but not limited to:
•Writing effective labor schedules to ensure proper coverage as well as maximizing labor efficiencies through effective labor cost management
•Establishing and maintaining operational standards to produce the highest quality products and service
•Product utilization to ensure the maximum use of all perishable foods in process (e.g. open purchase units and leftovers)
•Stay current on all upgrades and developments in CBORD systems, LeanPath and other supporting systems in menu management. (Micros/Odyssey, Epi-cure Digital)
•Facilitate team work to accomplish goals/mission/vision with Dining Team and stakeholders on Campus.

Departmental/Service Orientation:
•Work directly with students who have specific dietary concerns or restrictions and develop programs that are specially designed to meet their needs
•Works directly with the Academy’s Dietician on nutritional standards for Residential/Bake Shop, Retail and other outlets.
•Represent the department professionally at all times, including appearance, dress, posture, cleanliness and language
•Establish a standard of service offering but not limited to vari

Skills
Education
•Associate’s or Bachelor’s degree in Hotel/Restaurant Industry preferred.
•Serve Safe Certified

Experience
•Six to ten years’ experience in institutional food service
•A strong commitment to service required
•Supervisory experience required.
•Knowledge of current principles, practices, equipment, materials and methods used in large scale production management. Knowledge of computers, budget and cost controls required.
•Strong organizational skills are essential.
•Expe

Notes



Contact Details / Apply for this Job
Contact Information
Phillips Exeter Academy
Name: Karla Ashenhurst
Address: 20 Main St
City: Exeter
State/Province: New Hampshire
Zipcode: 03883
Country: United States
Ph: 603-777-3340
Email: recruitment@exeter.edu
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