Career Center

The Executive Chef II (Residential, Rockefeller/Mathey) position requires an experienced individual with a strong administrative and culinary background and the ability to lead, inspire, and develop a strong residential team (kitchen, front line, and managers). The Executive Chef II will provide the leadership, overall direction, and operational management to the Rockefeller/Mathey food service team. The Executive Chef II reports to the Associate Director of Residential Dining and works with the Culinary Council in planning, implementing food concepts and programs. Rockefeller/Mathey dining hall is a fast-paced and demanding operation and that supports additional college culinary events. The position will be responsible for the training, evaluating, and monitoring of dining staff working in conjunction with the Associate Director of Residential. This position will successfully manage food costs and budget adherence while maintaining culinary performance and safety standards. The candidate is creative and passionate about their craft, and dining personnel and ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in culinary quality and customer service.

A full job description will be furnished prior to interview.

Culinary:
Oversee all aspects of planning and managing menus for dual residential colleges that reflect market shifts while meeting budget requirements including food costs.
Responsible for food purchasing, production, inventory, and presentation, while providing continual positive leadership to motivate and engage the dining team.
Must maintain quality and safety control on all menu items while ensuring the highest level of guest satisfaction.
Supports and takes a leadership position in the department's sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up-and-coming food and beverage trends.
Ability to create globally inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions.
Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary.
Initiates and develops new recipe concepts incorporating department culinary principles.
Works with the Campus Dining purchasing unit to ensure menu management through computerized systems to create accurate recipes and menus that maintain department standards.
Tests and evaluates new products as they come on the market to determine feasibility of service and creates/evaluates new recipes.
Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change.
Works in collaboration with the Associate Director of Residential, students, residential college staff, and culinary staff to plan menus and themed events.
Ability to develop, nurture, and foster client relationships.
Works in collaboration with Associate Director of Residential ensuring an effective and efficient scheduling system and use of labor within budget parameters.
Ability to restructure menu concepts to reflect market shifts and maintain food cost.
Completes inventory on a monthly schedule and recommends products to be ordered.
Leads the Campus Dining Culinary Council Meetings and provides leadership, along with the other Campus Dining executive chefs, to the council.

Food Work Place Safety:
Maintains a high level of food safety and sanitation standards. Provides ongoing training to include safe and proper equipment handling and supervision to all staff for these standards. Maintains quality/clean facilities through regular inspections of dining facilities.
Ensures compliance with all state, local, and university food safety, workplace safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs.
Monitors maintenance and repair of kitchen equipment.
Assist students and guests with food allergies and special dietary needs.

Team Training:
Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent.
Provides guidance and feedback to culinary staff. With the Associate Director of Residential, supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to university policies and procedures.
In coordination with the Associate Director of Residential, follows Human Resources policies and administers performance appraisals in a timely manner, counsels and disciplines employees as required.
Provides continual positive leadership to motivate and engage the team.
Responsible for the hiring process of production associates, proper onboarding, training, and performance appraisals.
Ensures efficient and effective staffing levels. Provides guidance and feedback to culinary staff.
Coordinates training, coaching, and development of all culinary personnel, including chefs, cooks, and residential food service workers. Coordinates and delegates training on the use of kitchen equipment and standard recipe production; leads training on advanced cooking, display techniques, and new concepts.
Oversee the training for the opening of all new programs and concepts in Rockefeller/Mathey.
Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.

Other:
Monitors systems for controlling costs and adjusts as necessary to control expenses.
With the Associate Director of Residential, develop budgets in tandem with the Finance Team, ensuring the operations meet or exceed top-line and bottom-line performance.
Work with other departments to enhance and support Campus relationships, community building, and programing by providing the highest quality of service.
Supports Campus Dining events as needed.

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills Experience:
Culinary Arts Degree from an accredited institution or equivalent technical experience.
A minimum of 4-6 years' experience as a chef, managing teams of 15-20 associates.
Knowledge of the health department's rules and regulations including HACCP and ServSafe.
Ability to lead and develop a management team and culinary employees.
Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines.
The candidate will require a keen eye for detail, being highly organized, and having exceptional people-management skills.
Knowledge of culinary techniques: hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet presentations.
The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
Excellent interpersonal and communication skills with the ability to interact with a diverse population.
Basic knowledge of computerized food production systems.
Knowledge and experience with the use and maintenance requirements of kitchen equipment including but not limited to ovens, mixers, slicers, smokers, grills, and kettles.
Knowledge and experience writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
Required to work nights and weekends.
Basic proficiency in Word, Excel, and Outlook, and food ordering systems.
Valid Driver's License.
Essential Personnel, https://hr.princeton.edu/policies/essential-services-during-emergencies-or-other-conditions

Physical Requirements:
Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
Sit for no more than 2 hours during an 8 hour day;
Lift or carry up to 30 pounds frequently (34 66% of the workday);
Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 66% of the workday);
Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
Possess physical agility, full range of motion, and ability to maintain balance.

PREFERRED KNOWLEDGE, SKILLS EXPERIENCE:
Experience with FoodPro.
Knowledge of diverse cuisines.
Knowledge of Local, State, and Federal nutritional guidelines.

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Princeton University is an Equal Opportunity and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law.

The University considers factors such as (but not limited to) scope and responsibilities of the position, candidate's qualifications, work experience, education/training, key skills, market, collective bargaining agreements as applicable, and organizational considerations when extending an offer. The posted salary range represents the University's good faith and reasonable estimate for a full-time position; salaries for part-time positions are pro-rated accordingly.

If the salary range on the posted position shows an hourly rate, this is the baseline; the actual hourly rate may be higher, depending on the position and factors listed above.

The University also offers a comprehensive benefit program to eligible employees. Please see this link for more information.

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