Campus Executive Chef
We have an opening for a Campus Executive Chef position.
Location: Seattle, WA
Schedule: Monday - Friday
Pay Range: $100 -110K
Bonus Eligible
The Campus Executive Chef (CEC) is a multi-unit culinary leader reporting to leadership/SREC/District Manager (DM). The CEC, in partnership with a General Manager (GM), takes full ownership and responsibility for the overall success of multi-unit cafe operations to ensure the successful delivery of the continuously evolving, dynamic and innovative Food @ RA Program. The CEC works closely with cross functional support teams including Regional Executive Chefs, Food and Workplace Safety, Finance, Vendor Relations, Human Resources, Learning & Development, IT, Sustainability, Nutrition, Equipment Maintenance and Repair, Marketing Communication and Engagement. This Chef is an ambassador of the Food @RA/client Programs at all levels, internally and externally, and collaborates across sectors and industry to represent Food @ RA.
This position, in partnership with the General Manager, leads the cafe teams to deliver operational and administrative excellence, including but not limited to:
- Comprehensive leadership and food program management
- Foster a hospitality minded community that makes users feel welcome and included
- Participation and support in all Compass/RA initiatives and programs including menu planning, recipe usage and development
- Driving diverse and inclusive associate engagement
- Talent development and training
- Workplace and food safety including allergen management
- Food quality and guest experience
- Financial management to deliver budgetary expectations in food, labor and other expenses
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Degree from an accredited culinary institution preferred; bachelor's degree preferred or equivalent work experience.
- Minimum of 6 years culinary supervisory experience in a similar high volume, quality food service establishment
- Highly developed culinary skills with comfort in traditional, modern and multiethnic cuisines
- Ability to create new, innovating and exciting dishes within guidelines of the food program
- Proven track record in leadership: coaching and teaching skills with individuals, and teams
- Ability to proactively solve problems and work independently and/or in teams, effectively and efficiently with limited supervision
- Proven ability to manage budgets, utilize reporting platforms, and meet financial goals
- Ability to effectively communicate, motivate, and interact with all levels within the organization.
- Proficient in computer and technical skills, working knowledge of Google Drive programs
- Ability to maintain confidentiality
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:
- Stand, talk or hear, and taste or smell.
- Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl
- Specific vision abilities required
- Ability to read, regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds
- Push and pull carts weighing up to 100 pounds
- Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus