Description

UConn Dining Services Catering Executive Chef

The Catering Executive Chef is the individual responsible for establishing and maintaining the standards related to creating, preparing, maintaining, and presenting high quality food for our customers. The Catering Executive Chef also orchestrates production and works with the catering team to ensure on going successful events.

Requirements

Minimum Qualifications:
• Associates Culinary degree with 3 years cooking experience or minimum 5 years large 
institutional cooking experience.
• Demonstrate skill in preparation and cooking food on a quantity and quality basis.
• Knowledge of health and safety requirements on food service.
• Ability to train others with a set training program and take actions to correct any training issues 
or performance issues.
• Must-have be willing to work a flexible schedule based on business demands, events, etc.
• Capable of resolving conflict in a professional manner.
• Current Serv-Safe Certification.
Preferred Qualifications: 
• Previous experience with Food Pro and/or Event Master
• Experience as a previous Executive Chef, CEC, or Banquet Sous Chef.

Summary

The Catering Executive Chef is the individual responsible for establishing and maintaining the standards 
related to creating, preparing, maintaining, and presenting high quality food for our customers. The 
Catering Executive Chef also orchestrates production and works with the catering team to ensure on 
going successful events.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:

• Responsible for the oversight of all meals to include preparation and presentation in a Catering setting.
• Ensure that all foods are received, stored, and maintained properly, based on local health (EH&S) and Dining Services guidelines.
• Trains, instructs, and motivates culinary team a daily basis as they interact with the catering production team.
• Plans additional off-season training for staff. Provides input to management team regarding the coordination of training for all Catering staff. 
• Assists Catering Production Manager in ordering food and supplies needed to execute weekly production.
• Responsible for on-site and road shows set ups, to include satellite kitchens to support banquets and special events. 
• Stays up to date with emerging food trends and popular concepts, developing a new repertoire of recipes and menus for future events.
• Develops specialty menus for high end events with Catering Production Manager. Provides input to the Catering Production Manager and the General Manager regarding periodic inputs to the catering menu.
• Accurately maintains Food Pro Menu Management System and Event Master.
• Responsible for maintaining cleanliness of kitchen and communicating to management team any equipment that needs repairs.
• Communicates regularly with immediate supervisor and management team to inform them of any issues that arise so they can be solved immediately as not to cause disruption to production or customers.
• Assists with planning, organizing, and executing staging of food and equipment for upcoming events. 
• Assists Catering Production Manager with food cost control to include strategies to minimize food waste and maximize profit. 
• Works a varied schedule-must be flexible in schedule due to university events.
• Performs other duties as assigned by management as needed. Assist in enforcing all departmental polices with staff.
• Properly and efficiently deploy employees to ensure shift runs efficiently.
• Proficient at all positions within assigned kitchen. 
• Adheres to all established sanitation and food handling procedures.
• May perform duties of a lower classification. 
• Maintains regular and punctual attendance. Works extended hours, outside of regular shift schedule, as required by operational needs.
• Attends meetings as required.
• Assumes same duties in another kitchen as required.
• Complies with all University and departmental policies.
• Performs other duties as assigned. 

$1.50 additional per hour for FLEX shifts.