Executive Chef

Executive Chef

ABOUT SMC

Spartanburg Methodist College, founded in 1911, is a private residential liberal arts institution serving a diverse student population (38% first generation, 52% minority, 59% Pell) within the United Methodist Connection. Since its founding as the first co-op school in the nation, SMC has remained dedicated to its mission to connect education and employment. After over 100 years as an Associate Degree granting institution, the college launched its first bachelor’s degree in 2019. Today, the college’s emphasis on education and employment includes a unique professional development concentration comprised of eight required courses for students seeking associate and bachelor’s degrees.

Executive Chef Job Description

All employees of Spartanburg Methodist College are entrusted with assisting the College to achieve its vision and mission. Customer focus, college service, and a willingness to assist as needed are expectations of all employees.

Organizational Responsibilities:   

The Executive Chef reports to the Director of Dining Services.  The Executive Chef supervises the kitchen staff and manages dining services operations in the absence of the Director of Dining Services. 

Job Summary:      

  • Offer creative menu planning and artistic expression in line, plate and buffet presentation
  • Management of full-time and student production staff
  • Inventory control and ordering with Director
  • Special event preparation
  • Daily route man orders and controls
  • Production instructions to cooks – thru the use of Daily Production and Prep sheets
  • Accurate and complete production records kept
  • Supervision and preparation of all special function meals
  • Cleanliness and organization of unit (especially B.O.H., cooler, freezer, etc.)
  • Cost control accountability for food cost, inventory control and production staff (student and full-time)

Major Areas of Responsibility: 

  • Production of lunch and dinner through lunch/dinner cooks:  
    • Properly planned production and prep sheets 
      • This includes prepared items for the Cellar operation
    • Accurate record keeping of food usage
    • Incorporation of unused portions into each meal – planned with your Director
    • Management of your cooks (FT/PT and Student Staff)
      • Ensure proper preparation of ALL food
      • Lines are set up on time. Open (no less than) ½ hour prior to service to allow the staff to eat) including line signage
      • Know the job descriptions of all your production staff – keep everyone on task and working within their time frame                                       
  • Unit Sanitation:
    • Work with your staff (cooks) each day to ensure their equipment and work areas are clean and organized
    • Areas of concern include but are not limited to, all back of the house operations, IE: coolers, freezers, prep tables, walls, floors, etc.
  • Orders and Inventory Controls:
    • Weekly inventory taken every Sunday unless instructed otherwise (during a closedown week).
      • Your orders prepared based on the production sheets from Wednesday breakfast thru following Tuesday dinner.
      • Ensure ALL purchases are made through competitive purchasing practices while still honoring any prime vendor relationships.
    • Daily route men (check orders in and sign invoice tickets)
      • Are the prices charged correct?
      • Did the correct amount of total product arrive?
      • Are substituted items charged at the bid price or sub item price?
      • Pars kept to a minimum?
      • Ensure proper rotation of stock (FIFO practiced – label and date if needed – for use) especially for items such as: milk, bread, produce, and ice cream)
  • Special Function Assistance:
    • Special function production – 
      • Prepare all special function meals – personally and thru the assistance of your staff
        • When a buffet – make sure the food is hot and presented beyond the expectation
        • When plated – make sure the food is hot and plate presentation exceeds expectations
    • Special Function set-up on Sundays – at Directors discretion
      • Everything you need (other than hot drinks) should be prepped and ready for you – by the staff on Saturday
      • Review the BEO and ensure everything is as it was ordered
      • Exceed the expectations of our guest in your presentation and set up 
  • Skills, Knowledge and Abilities: 
  • The candidate must have a motivated attitude to do a good job, perform in a fast-paced environment, prepared to work as a team but also have autonomy with their specific duties and wear multiple hats. 
  • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy. 
  • Must be able to communicate effectively with various personality types and levels of understanding. 
  • Collaboration with other departments will be frequent. 
  • A positive attitude is required. 
  • Customer service is of utmost importance.  We will treat each “customer” with respect and compassion. 
  • This position requires attention to detail and very good organization and time management. 

Working Conditions:   

The work is performed primarily in an office, dining center and kitchen environment, but will require going to different areas across campus to support our customers.    

Physical Requirements: 

  • May require occasional lifting of up to 50 lbs. throughout the day. 
  • Must be able to work on your feet for the entire length of the shift. 
  • Must be able to work in extreme conditions of hot and cold (coolers, freezers, and hot equipment). 
  • Must be able to work on potentially hazardous surfaces (i.e. wet floors). 
  • Work with and around hazardous chemical solutions, and cleaning supplies. 
  • Must be able to read and extend standard recipes. 
  • Must be flexible in work schedule due to unpredictable life on a college campus 
  • Adequate hearing and verbal abilities to communicate effectively in person and by telephone. 

Education and Experience: 

Two or four year culinary degree and previous experience.  Higher education dining services experience is a plus. 

HOW TO APPLY: 

Please send a letter of interest, resume and list of three (3) references to:

Director of Human Resources
Spartanburg Methodist College
1000 Powell Mill Road, Spartanburg, SC 29301.

Application materials may also be submitted electronically to dunnj@smcsc.edu.

  • Application open until filled.
  • Review of applications begins June 9, 2020.

AA/EOE

FLSA: Fulltime, Exempt

Spartanburg Methodist College does not discriminate on the basis of race, color, creed, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation or any legally protected status in any personnel action regarding the recruiting, hiring, and promotion of faculty and staff members.

This job description provides a representative summary of the nature and responsibilities of the position.  It is not intended to be a comprehensive listing of all duties and responsibilities which may be modified at any time.  The job description is not intended to imply or to create a contract of employment.

June 2020