Executive Chef - DCU Center

SMG, the leader in privately managed public assembly facilities has an excellent and immediate opening for an Executive Chef at the DCU Center. The Executive Chef manages subordinates activities and directs and coordinates Chef’s, Cooks, Dishwashers, and other kitchen workers engaged in preparing and cooking foods by performing the following duties personally or through subordinate supervisors:

MAJOR RESPONSIBILITIES:Designs creative menus and plans productionEstablishes presentation technique and quality standardsSchedules and supervises Kitchen employeesCoordinates and directs training of Chefs, Cooks, Dishwashers, and other kitchen workers engaging in the preparing and cooking foods to ensure high quality, efficient and profitable food serviceReviews Menus, Analyzes Recipes, Determine Food, Labor and overhead costsAssigns prices to menu items in accordance with budgetary goalsObserves methods of food preparation and cooking, sizes of portions, and plate presentation of foods to ensure food is prepared in a prescribed mannerEstablishes and enforces nutrition, sanitation, and quality standards for Food & BeverageMonthly InventoryDirectly supervise all kitchen staffCarries out supervisory responsibilities in accordance with the DCU Center policies and applicable lawsInterviewing, hiring, and training employeesPlanning, assigning, and directing workRewarding and disciplining employees; addressing complaints and resolving problems

QUALIFICATIONS:Excellent knowledge of current culinary and concession trends, presentation, and food qualityCertificate from accredited culinary school, college, or technical schoolCurrent certification in food handling and safety sanitation (Serve-Safe or Similar) or ability to be certified with minimal preparation is requiredPrevious responsibilities for food purchasing (Catering & Concession), including negotiating pricesPrevious experience in standardizing recipes, plating, and costing of menus.2 to 4 years of formal culinary experienceExcellent time management skillsAbility to use and maintain basic food service and kitchen equipmentAbility to train others in the use of basic food service and kitchen equipmentStrong analytical and mathematic skills in relation to the culinary professional and Food & Beverage industryStrong communication skills and the ability to read, write, and understand EnglishAbility to interact with all levels of staff, including managementAbility to problem solveBe able to be very organized and cleanComputer proficient, preferably using Microsoft Word, Excel, and OutlookAbility to work under limited supervisionRequires flexible hours that will vary due to the guests/clients needsAbility to lift and/or move up to 100 pounds

TO APPLY:
This position offers a competitive salary and benefit package.  Resumes must include salary requirements for consideration and may be sent to:

Stacey Reidy
Human Resource Manager
DCU Center
50 Foster Street
Worcester, MA 01608
FAX:  508-929-0116
EMAIL:  sreidy@dcucenter.com

SMG is an Equal Opportunity Employer