Essential Responsibilities and Duties

  • 35% - Develops standardized recipes and cyclic menus by ensuring dietary and culinary goals for Cleveland Indian players and organization are met, approximating of all food cost, providing macro/micro nutrient breakdown, common allergens, and HACCP protocols as well as supervising and coordinating all kitchen staff on/off site in preparation of recipes.
  • 20% - Source and coordinate all food, chemical, and equipment purveyors by identifying vendors, maintaining good relations, and procuring, receiving, and storing requisitions.
  • 15% - Collaborates with Nutrition Coordinator to plan and forecast yearly budget by identifying needs, making recommendations, and being fiscally responsible for food, labor, chemical, paper and maintenance of small & large capital equipment.
  • 10% - Leads/Trains all support staff in daily front & back of the house operations by communicating kitchen duties, ensuring knowledge of food safety/sanitation practices, providing instruction on all small/large capital equipment, and setting customer service and satisfaction standards.
  • 10% - Overseas all on site and off site catering by identifying vendors, negotiating, ensuring food safety standards, and providing on-time delivery.
  • 5% -  Develops and implements daily, weekly, monthly, quarterly “gold standard” food safety and sanitation protocols for all stages of food preparation and small/large capital equipment on/off site by researching and recommending best practices while ensuring compliance with all HACCP policies.
  • 5% - Development of subordinate’s job description and duties.

Requirements

  • At least a Baccalaureate Degree from an accredited 4 year college or university. Business, Hospitality, Restaurant Management, Culinary Arts or Nutrition/Dietetics concentrations are preferred.
  • Preferably an ACF (American Culinary Federation) designation of CCC, CEC, CMC
    ServSafe
  • At least 5 years as an Executive Chef or Chef de Cuisine within the following venues: restaurants (excluding fast and QSR); hotels; country clubs; resorts and spas; casinos, non-profit, university/campus dining, hospitals, catering. Other venues might be considered.
  • At least 3 years managing FTE staff of 5 or more.
  • Preferably has experience in healthy cooking techniques, recipe modification and analysis.
  • Preferably has experience cooking for Collegiate, Professional, Olympic Team and/or Individual Sports.
  • Ability to work nights, weekends, holidays

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