Executive Chef | The Ohio State University - Military Veterans

Job Description The Executive Chef is responsible for oversight and management of all culinary operations for The Blackwell Inn, Pfahl Conference Center and Rohr Cafe. The position will continually focus on achieving hotel profitability through revenue generation and cost control, while maintaining the integrity of the hotels mission. Executive Chef provides strategic culinary direction and leadership, setting the culinary vision and standards for the hotel and conference center. Operations include ala carte restaurant food preparation and production, in room dining service, lobby lounge, on and off premises catering, coffee cafe and banquet meals to the university community, students and employees. This position is a member of the hotels Leadership Team and ensures brand service strategies and initiatives are met with the objective of meeting or exceeding guest and employee satisfaction. Other role responsibilities include, but are not limited to; work with other F&B Operations of the hotels to deliver the highest standard of F menu Development: Create and develop innovative and diverse menus that align with our brand and target market, emphasizing taste, presentation, quality, and profitability; knowledge of and enforcement of all local health department sanitation policies and procedures; monitors sanitation and cleanliness standards according to serve safe procedures; develop proper training and direction of culinary team in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Assist catering sales on all special menus and price structures; participate in required M.O.D. program as scheduled; assures proper techniques are applied to cooking and enforces quality standards; assigns work and supervises culinary staff; prepares kitchen production schedules; assists with the interview selection process for the culinary team at all levels; creates standardized recipes, helps maintain annual forecasted food cost by reducing waste, utilizing byproducts, and by responsible ordering practices; responsible for all food purchases and food and beverage supplies needed to maintain the culinary operations; ensures strict enforcement of state and local regulatory health codes and recommendations; trains service staff about food preparation and various varieties of food; directs menu development in collaboration with the culinary team; helps maintain annual forecasted food cost by reducing waste, utilizing byproducts, and by responsible ordering practices; ensures the property is being charged correctly for receivable goods; ensures that all food prepared, meets standards of excellence for guests and clients; responsible for the supervision and management of the operations through delegation, assists with scheduling and hiring of the stewarding department. This is a full-time hands-on position for an operation open 24 hours a day, 7 days a week, 365 days a year and does require evenings, weekends and holidays. Strong management skills, ability to appropriately assign or delegate work and authority to others in the accomplishment of goals. And provide coaching, advice and assistance as required. Minimum Education Required Bachelor's degree or equivalent experience. Advanced degree may be required. 7 years of relevant experience required. 12 or more years of relevant experience preferred. Preferred Qualifications Training from a culinary school and/or bachelors degree in hospitality management; apprenticeship with master chef preferred; 5 years full-time experience in a fine dining restaurant and/or 4-diamond hotel or resort required; previous experience as Executive Chef preferred. FUNCTION: Food Service SUBFUNCTION: Culinary Services CAREER BAND: Managerial CAREER LEVEL: M3 The pay range for this position is $69,400 - $91,250 (min - mid). The offer for this position will fall within this range based on internal equity, unit's available budget, and the candidate's education and experience. This position is also qualifies for a 25% incentive.