Executive Chef Couch Restaurants

Required Education and Experience: Bachelors Degree AND:

• 48 months restaurant management experience.

Equivalency/Substitution: Will accept 48 months related experience in lieu of the Bachelors degree for a total of 96 months experience.

Skills:

• Developed written and oral communication skills.
• Ability to lead build workplace teams and manage change.
• Ability to resolve conflict.
• Demonstrated commitment to nutrition and menu creativity.
• Clear history of promoting hands on training and professional development.
• Demonstrated history of successful planning goal setting and goal achievement.
• Excellent ability to form and lead strong positive and collaborative teams.
• Proven ability to manage multiple concurrent responsibilities and competing priorities.
• Ability to create and deliver effective training presentations.
• Excellent ability to think critically and offer recommendations that will enhance and advance the dining program.
• Proven ability to promote and manage change while also maintaining required services and supports at a high level of performance.
• Availability to routinely work extended workdays and weekends.

Advertised Physical Requirements:

• Regular pressure to meet productivity standards
• Frequent exposure to pressure caused by deadlines and busy periods.
• Must be 18 years or older.
• Perseverance both physically and mentally for fast-paced and demanding responsibilities required.
• Exposure to disagreeable conditions such as handling greasy dirty materials walking on slippery floors walking or riding between buildings on campus going in and out of walk-in refrigeration units etc.
• Frequent and repetitive arm and wrist movement.
• Exposure to chemicals and noxious odors.
• Ability to lift objects up to 58 lbs. and push/pull up to 100 lbs. depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
• Climb stairs as necessary and depending on job assignment occasionally to frequently. This will be determined by employees assignment.
• As essential personnel you may be required to work during emergency University closings. Nights and weekends may apply.

Department Preferences:

• Bachelors Degree ACF or CIA certification in Culinary Restaurant Management; or related field.
• 3-5 years progressive experience in restaurant management/supervision staff supervision hospitality operations meal production & support or related area.

Supervision:

• Will report directly to the General Manager of Residential Dining and will supervise a team of 17-20 full-time employees.

Special Instructions: If you are selected as a final candidate for this position you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing view the policy visit You Belong at the University of Oklahoma:The University of Oklahoma values our communitys unique talents perspectives and experiences. At OU we aspire to harness our innovation creativity and collaboration for the advancement of people everywhere. You Belong Here!

Equal Employment Opportunity Statement:The University in compliance with all applicable federal and state laws and regulations does not discriminate on the basis of race color national origin sex sexual orientation marital status genetic information gender identity/expression (consistent with applicable law) age (40 or older) religion disability political beliefs or status as a veteran in any of its policies practices or procedures. This includes but is not limited to admissions employment housing financial aid and educational services.

The Executive Chef of Couch Restaurants is responsible for developing and executing culinary solutions in support of OU campus dining. Responsible for staff over site and development including recruiting hiring firing communicating job expectations training and conducting performance evaluations. Will manage operational functions of the production area of Couch Restaurants to include reviewing menus researching trends and implementing ongoing variety. Will schedule employees work with dietician supervise and enforce sanitation and apply departmental policies. Must be able to work with/supervise both full time and student employees.

In addition to administrative duties this is a working chef position. Position will actively create and sample recipes to enhance the standard menu cycles and will prepare food items for the server. Catering outside normal working hours will be mandatory as well. Controls purchases and inventory by meeting with the necessary departmental leads reviewing and evaluating usage reports and takes correct action as necessary.

Typical Functions May Include but Are Not Limited To:

Focusing on leadership relationships financial performance productivity and compliance.

• Work as a part of a multi-disciplinary team to plan develop and execute recipes and menus with fresh vital nutrient-rich foods taking into account such factors as nutritional analysis dietary restrictions dietary practices including Kosher Halal Vegan food allergies and sensitivities executing production and service with attention to detail.
• Establish and enforce standards for the preparation and presentation for foods and beverages.
• Modify work procedures processes and recipes to meet nutritional benchmarks.
• Ensure overall consistency and high quality of food through daily inspection and tasting.
• Remain current with industry trends and participate in the development of new concepts.
• Demonstrate forward thinking culinary approach.
• Respond to questions comments and suggestions from students faculty and staff regarding menu and food quality.
• Maintain a visible presence interacting with staff and customers during business hours in both back and front of house.
• Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost palatability and appearance and production demands/limitations while minimizing waste.
• Participate in and actively support purchasing inventory programs and storeroom improvement plans as well as monitoring equipment and maintenance.
• Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority.
• Other duties as assigned.

**Additional training will be mandatory and may require travel**