NMS Executive Chef
NMS Executive Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Executive Chef
NMS
Tsaile Campus
Job Description:
The Executive Chef will provide leadership for the culinary teams in Restaurant Catering Concessions Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining event/banquet management and employee/team training & development. Daily client and customer contact is required.
If living outside of Tsaile AZ housing and relocation assistance is available.
Responsibilities:
- Lead train and develop culinary team members for multiple contracts in all business lines.
- Demonstrate flexibility in working environment including the ability to plan and organize work load effectively to achieve timely desired results.
- Create Signature Restaurant & Catering Menus
- Demonstrate ability to develop implement maintain and supervise proper recipe & culinary consistency for all concepts.
- Compliance with NMS Policies Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies Processes & Systems.
- Measure the performance of assigned goals.
- Establish and implement an organized system of supervision & operating procedures.
- Direct a high quality cost effective dining operation.
- Demonstrate extensive procurement excellence including maintaining strong vendor relationships & compliance with NMS procurement policies.
- Champion Client/Customer First and lead the way in all situations
- Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
- Ensure all required preparation delivery setup service & break down are properly & efficiently executed.
- Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
- Actively pursue goal of zero accidents in the work place.
- Establish a safe work environment for employees through constant vigilance by performing safety audits inspections conducting safety training and maintaining on-going communication with employees.
- Ensure all team members participate in daily safety discussions/training.
- Develop a team that excels in responding to and exceeding the needs of clients and customers.
- Maintain excellent client and employee communications and relations to continuously improve the quality of provided services resolve problems & facilitate the acceptance & implementation of new services.
- A strong understanding of dietary needs of clients.
- Ensure the responsibility authority & accountability of all assigned employees are defined and understood.
- Develop maintain & approve administrative tasks such as budget development operational reports cost analysis or records payroll HR accountability financial activities work schedules etc.
- Consistently demonstrate professional skills in efficiently carrying out assigned activities using all forms of communications; including change management employee development problem solving and decision making
- Periodically physically perform high volume food production & preparation duties/fills in for absent employees.
- Perform inventory and quality control tasks & inspection checklists.
- Create monitor and review business reports - key performance indicators sales inventory budget etc.
- Directly supervise assigned supervisors and employees. Responsibilities include interviewing hiring and training coaching employees; planning assigning and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems.
- This position is responsible for the supervision of staff.
- Other duties that are pertinent to the department or units success also may be assigned.
Qualifications:
- Must have 2 years experience as an Executive Chef in medium volume settings including strong catering/banquet skills.
- Three (3) years of Restaurant experience in a high-end/high volume environment.
- Two (2) years in Campus Dining experience
- Must have full beverage and bar experience.
- Position requires a valid Drivers License and an acceptable driving record for the past three (3) years to be eligible under NMS vehicle insurance.
- A thorough knowledge of managing planning and organizing the type of activities in assigned area with the ability to address the technical matters involved.
- Must be able to review and work with general business reports - sales budget labor cost etc.
- Must have basic proficiency in MS Office Suite Word Excel PowerPoint and Outlook.
- HACCP ServSafe Certification required
- TAPs Certification required
- This contract required COVID-19 vaccination.
- Contract requires employees to speak understand read and write English.
Preferred Qualification:
- Must have an Associate of Arts Hospitality or Culinary degree.
- Completion of level 2 Pro Chef Certification exam.
Weather: Indoors environmentally controlled.
Noise level: The noise level in the work environment is usually mild
Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting.
Physical requirements: Frequently required to stand walk use hands/fingers to handle or feel stoop kneel talk/hear see taste/smell and carry weight/lift. Infrequently required to sit crouch or crawl. Must frequently lift and/or move up to 50lbs
Competencies:
Excellent interpersonal skills needed to effectively motivate direct and lead assigned employees. Must be proficient in performing many tasks simultaneously ensuring all details are successfully completed.
Recognition that service is a demonstrated attitude and a state of mind not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks.
Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written oral diagram or schedule form.
Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations administrative & development.
NMS Core Values:
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.
Equal Opportunity Employer:
NANA Regional Corporation Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race color religion national origin gender (including pregnancy gender-identity and sexual orientation) age disability genetic information veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA their spouses and descendants to the extent allowed by law.
Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process contact us at or 1-.
Employment Type
Full-Time
