Amherst College invites applications for the Executive Chef position. Amherst College has profoundly transformed its student body in terms of socioeconomic status, ethnicity, and nationality, among other areas. Today, nearly one-quarter of Amherst's students are Pell Grant recipients; 45 percent of our studentsidentify as domestic students of color. Our expectation is that the successful candidate will excel at working in a community that is broadly diverse with regard to race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion.
The Executive Chef is a full-time, year round position, job group and level SM-4. The Executive Chef supports the efforts of the Dining Services Department by working collaboratively with the Director in helping lead the dining services team, in communicating and executing the department's vision, mission and goals and providing customers with a fresh, sustainable and real dining experience that is crafted from local, seasonal and quality ingredients. Under the supervision of the Executive Chef, the dining services team provides excellence in service, and consistent quality in the menus to meet customers' needs throughout many venues: Valentine Hall, Catering, Schwemm's Coffee House, Grab-n-Go, Frost Caf, Lewis Sebring Commons and the Science Center Caf, as well as campus wide events. The Executive Chef creates, researches, orchestrates, and ensures delivery of over 4000 meals daily in operations performing 21 hours per day, in an efficient, safe, sustainable and wholesome way.
The Executive Chef engages and develops the culinary team, ensuring they have effective tools and resources to enable their collective success in providing the campus community with their nutritional needs and supporting student life in their activities and special events. The Executive Chef takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.
The work schedule varies greatly and corresponds to the College's operational needs, and as a senior manager within the department, the Executive Chef is relied upon to be in contact and/or available during times of emergent or essential need which may occur outside of normal working hours. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.
- Direct oversight of the products and services provided by the culinary department
- Strategic planning, budget development and capital plans to ensure the necessary resources are communicated and committed to enable our current success and long term growth
- Concept development in tandem with vision and mission of the department
- Critical analysis of overall department performance, establishing tangible measurements for success
- Ensure the financial viability of the department and its operational costs and that financial related tasks are completed in a timely and accurate manner
- Development and establishment of process, protocol and policies as they relate to our department
- Development, application and coaching of operational standards consistently refining them as program evolves
- Assess and Maintain the safety of the customer through management of process and practice to code, mandate and standard as established by the FDA, USDA and the Commonwealth of Massachusetts
- Development and management of \u2018field to table/farm-to-fork' concept advancing our sustainability effort including that of the \u2018Book and Plow" Farm to continue its viability and strengthen our partnership; increasing our local usage and advance our sustainable principles
- Introduction and management of systematic controls to minimize loss and preserve and protect resources.
- Participate in design, planning, construction, inspection and maintenance of current and future facilities
- Perform routine equipment inspection scheduling repair and/or purchasing replacement, maintain small equipment inventory
- Develop, enhance and maintain departmental safety standards and emergency management systems including long-term food storage, emergency menus and water supply
- Communicate proactively operational needs, concerns, and issues
- Perform Inspections of Stations and Service areas in support of established standards
- Maintain the accuracy of production schedules and usage reports
- Manage inventory and the organization of Production Storage Areas, assist with purchasing of needed product
- Provide and maintain effective tools, resources, and information
- Manage resources effectively to reduce and prevent waste and loss
- Prepare menu items to established standard as an individual and leading the teams work
- Purchase, store, and inventory ingredients
- Maintain operational standards and Health Department regulations
- Ensure all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment
- Direct and collaborate with others on menu development and implementation
- Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality, and produced in an efficient and consistent manner
- Complete and insure the accuracy of the production sheets at the conclusion of each meal period Coordination of menus and support the Menu Coordinator to ensure the accuracy of production lists, recipes nutritional analysis, ingredient and allergen information provided our customers
- Supervise, direct and lead the culinary teams including: hiring, writing job descriptions and postings, training, coaching, conducting performance evaluation, handling employee relations, scheduling, and developing to increase productivity and elevate morale
- Educate and support service staff on food storage, menu portioning and handling of menu items; details of ingredient; information about special meal needs and student diets; new menu items and changes; and par levels and production overages and shortages
- Coordinate assistance, and oversee daily production and direct the rotation of assignments
- Create an environment where people are respected and feel supported
- Associate's Degree in Culinary Arts or industry equivalent
- Current ServSafe Manager Certification or be able to achieve within (6) months of employment
- Allergen Awareness or the ability to achieve within (6) months as required by the Commonwealth of Massachusetts
- 8 - 10 years of leadership and management experience in food preparation
- Technically proficient in Volume Hot and Cold Food Production and Culinary fundamentals
- Proficient in Microsoft Word and Excel with experience in menu management software systems
- Strong written and verbal communication, and interpersonal skills including able to speak to large groups
- Demonstrated customer service, organizational, and time management skills
- Ability to taste and work with any and all ingredients used
- Ability to mathematically reduce and expand measurements required by recipe
- Successful completion of pre-employment physical and lift test
- Attention to detail
- Experience and commitment to working with a diverse and inclusive community
- Bachelor's Degree in Culinary Arts/Hospitality Management
- Driver's License and successful credentialing in order to operate College vehicles
- Proficient in CBORD software systems - FoodServiceSuite, NetNutrtion
Environmental and Physical Demands
- Frequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levels
- Ability to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 lbs. with assistance
- Constant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wrists
- Bending, squatting and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stairs
- Manual dexterity including grasping and manipulating tools/equipment, and adjusting controls
- Close visual concentration including the ability to perceive color, contrast, and depth
- Ability to taste and work with any and all ingredients used
Interestedcandidates should submit a resume, cover letter, and the names and contact information (email and/or telephone numbers) for three professional references. Applications will be reviewed until position is filled.
ABOUT AMHERST COLLEGE
Amherst College, one of the premier liberal arts colleges in the nation, is located in Amherst, Massachusetts, a town of approximately 35,000 residents in the western part of the state. The college's community is composed of about1,800 students from 48 states, plus Washington, D.C., Puerto Rico and 54 countries around the world, and about 1,000 staff and faculty. The college's scenic 1,000-acre campus includes a 500-acre wildlife sanctuary and the Book & Plow Farm ; three museums: Emily Dickinson Museum , Beneski Museum of Natural History and Mead Art Museum ; and multiple educational and cultural venues and resources through the Five College Consortium. The town of Amherst offers an amazing variety of coffee shops, restaurants and entertainment, and a very active outdoor life. Our vibrant campus, diverse community and beautiful surrounding, makes Amherst College and the Town of Amherst the perfect place to work, learn and live!
Statement of Non-Discrimination
Amherst College does not discriminate in admission, employment, or administration of its programs and activities on the basis of race, national or ethnic origin, color, religion, sex or gender (including pregnancy, sexual orientation, gender expression, and gender identity), age, disability, genetic information, military service, or any other characteristic or class protected under applicable federal, state, or local law. Amherst College complies with all state and federal laws that prohibit discrimination, including Title VII of the Civil Rights Act, Title IX, Section 504 of the Rehabilitation Act, the Americans with Disabilities Act, the Equal Pay Act and the Age Discrimination in Employment Act. Inquiries should be addressed to the Chief Diversity and Inclusion Officer , Amherst College, P.O. Box 5000, Amherst, MA 01002-5000.
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