The Catering Executive Chef will produce a wide variety of food from casual coffee services to plated fine dining for 500. The Executive Chef works directly with other catering staff and assists in the development of menus and strategic culinary directions for the team. The chef de cuisine will develop and maintain effective working relationships with various campus departments. The Chef is responsible for the execution of daily catered meals as requested, including but not limited to; Chancellor receptions, private high level receptions, seated dinners, buffet lunches and dinners, continental breakfasts, breakfast buffets, and coffee breaks.
Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Campus Dining, we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer.
Duties and Responsibilities
Be a hands-on, working chef, this position is 50% administrative and 50% hands-on.
Oversee kitchen activities, including food preparation, food presentation, and food portioning, kitchen organization and sanitation.
Creative and inspired menu writing and development.
Coordinate training and professional development of kitchen staff.
Supervise and train staff in the preparation and presentation of plated, buffet, and reception foods.
Supervise and train staff in proper food handling, kitchen sanitation and safety and federal, local and state health code compliance
Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies
Coordinate activities of one or more functions to effect unity and efficiency of the operation
Select recipes and cost out food to achieve the necessary profit margins
Monitor inventory levels to determine when to reorder/requisition
Monitor distribution systems of supplies, materials, equipment, services, etc. to determine if delivered/available when required.
Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas
Coordinate and perform inventories
Manage and utilize the menu/recipe/ingredient/event planning system
Manage equipment and facilities maintenance, and requisition services as needed
Participate in professional associations and professional development activities and to remain informed of new developments in the culinary field
Supervisor hourly union staff and follow CBA guidelines
This position has supervisory responsibility and has direct oversight of (2) exempt Sous Chefs and up to (3) hourly culinary positions.
Profile of an Ideal Candidate
A Culinary Arts degree from an accrediting culinary institution or qualifying apprenticeship program.
Experience and comprehensive knowledge of culinary techniques in food production for high-end catering operations.
Minimum of 3 years management experience in a high volume production kitchen
Minimum of 5 years of progressive supervisory experience.
Off-premise catering experience.
Kitchen management with strong supervision and leadership skills
Demonstrated skills in planning and execution of conferences services and special events for groups from 1-to 500 .
Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed.
Comprehensive knowledge of culinary techniques with food production in catering operations and knowledge of healthy, local, modern foods. This includes knowledge of vegetarian/vegan and current food trends.
Recipe and menu development with the ability to be creative and flexible in meeting the needs of our diverse and demanding customer base
Costing and cost control methods, and experience in forecasting budgets and analyzing P&L spreadsheets
Kitchen management with strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel and customers
Ability to train staff on correct culinary techniques as it relates to a professional kitchen to maintain high quality and service standards
Computer experience in Microsoft Word, Excel needed. Experience in CaterEase and Kronos (timekeeping) desired.
About Vanderbilt University
Vanderbilt University, located in Nashville, Tennessee, is a top-15 private research university offering a full range of undergraduate, graduate and professional degrees. Vanderbilt is situated on a 330-acre campus near the thriving city center, serving more than 12,000 students and employing almost 7,000 faculty and staff. The university's students, staff, and faculty frequently cite Nashville and the surrounding area as one of the many perks of being a part of the Vanderbilt community. Vanderbilt University is a place where your expertise will be valued, your knowledge expanded, and your abilities challenged. It is a place where your diversity is sought and celebrated. Vanderbilt was recently named as one of "America's Best Large Employers" and the top employer in Tennessee and the Nashville metropolitan area in 2019 (Forbes).
About Vanderbilt Benefits
Vanderbilt University offers a competitive, flexible benefits package including health, dental, vision, life, accidental death & dismemberment, disability insurance, paid time off, and a 403(b) retirement plan with employer match. Vanderbilt offers tuition assistance to employees, spouses, and dependent children.
Commitment to Equity, Diversity and Inclusion
Vanderbilt University is committed to achieving the goal of a diverse and inclusive academic community of faculty, staff, and students. We seek individuals who are committed to this goal and our campus values.
Vanderbilt University is an equal opportunity, affirmative action employer. Women, minorities, people with disabilities and protected veterans are encouraged to apply.