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Executive Chef
Post Date: 10/15/2018
Close Date: 01/31/2019
PO Box 6150, Dept 3140

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$70,000 and above

Fargo, ND

Job Description:
(Hours are Monday-Friday, 8:00am-5:00pm)
The purpose of this position is to provide culinary excellence, leadership and management for the production team in the dining centers, retail locations, catering and concessions.
The responsibilities for this position include overall leadership and management of the production team, supervising safe operation and role modeling teamwork and excellent customer service.
The Executive Chef will plan and direct food preparation, provide innovative dining opportunities, offer nutritious and appealing selections and maintain high levels of quality and satisfaction for students, faculty, staff and guests.

Bachelor’s degree
5 years of progressive experience as a culinarian working in a high volume, scratch kitchen or a combination of education and experience totaling a minimum of 9 years
Experience as a trainer with ability to develop/implement dining and hospitality training programs
Minimum 3 years supervisory experience in large commercial food service operation
Food Safety Certification or the ability to obtain
Strong knowledge of Microsoft Office products
Keen knowledge of trends, flavors, pricing and presentation
Experience with recipe creation, specification writing and the ability to prepare and cook all food groups
Working knowledge of food principles, food allergens, special dietary needs
Demonstrated knowledge of methods to produce high quality products
Experience in controlling various food costs and inventories correctly
Experience with scheduling/managing labor
Ability to work flexible schedule to accommodate business demands
Excellent interpersonal/oral/written communication skills with ability to work collaboratively with campus departments and staff
Strong organizational, multi-tasking and prioritization skills
Excellent leadership qualities to implement a collaborative team environment
Ability to provide excellent customer service to a diverse campus community

Preferred Qualifications:
Bachelor’s degree in Culinary Arts, Nutrition, Hotel or Hospitality Management, Food Service or related field of study from an accredited institution
Certificate or Associates degree in Culinary Arts or related
Certified Executive Chef by the American Culinary Federation preferred
College or University food service experience preferred
Experience with menu management programs and food-related purchasing preferred
Large volume (300+) cooking experience preferred

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