Job Description:

The Executive Chef will provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail operations in Retail dining. The Executive Chef is responsible for the overall success of the food service operation adhering to Brown Dining Servicesâ™ culture and guidelines, the Health Departmentâ™s regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation.  In this position, the Executive Chef is responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing and nutritious food, while meeting financial budgetary goals. The selected candidate will provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing and scheduling. This position problem solves professionally, rapidly, and fairly as well as maintains and teaches a good work ethic, while supporting the Director of Culinary Operations, and developing a sense of teamwork and cooperation within the team. The Executive Chef will directly oversee a staff of 4 comprised of (3) Assistant Director's of Culinary Operations and (1) Bakery Production Manager as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI. The Executive Chef will report directly to the Vice President of Dining Programs.

Tasks and Responsibilities included but not limited to:

• Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions.
• Meet departmental standards and assure a high degree of customer satisfaction.
• Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers.
• Works with other department team members in implementing departmental goals and objectives.
• Plays leadership role in assuring customer satisfaction; actively participates in customer focus groups and regularly interacts with the customer base.
• Establish and maintain effective working relationships with campus community and private industry.
• Works on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs.
• Manage culinary production. with a focus on leadership, menu and service level development.
• Work in collaboration with The Residential Dining and Catering Directors to establish and review direction and programing. 
• Be proficient in current culinary techniques and trends and apply same throughout the menu development process.
• Monitor post-costs to ensure proper forecasting results. 
• Ensure adherence to all protocols and requirements related to CBORD® FSS (Food Service Software).
• Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations.
• Primary contact for the RI Department of Health inspections
• Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste and meet all standards of quality and food safety.
• Work with culinary managers to ensure time and temperature logs are completed accurately and in a timely manner.
• Monitor and enforce standards of safety and sanitation.
• Oversee cleaning and maintenance programs.
• Develop and/or modify cleaning schedules as needed and ensure enforcement.

Job Qualifications:

• Bachelorâ™s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
• 7 to 10 yearsâ™ related experience with 5 years of experience effectively managing a culinary staff.
• RI Food Safety Manager Certification or equivalency required
• Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred
• Production experience in a higher-ed environment preferred
• Experience working with union staff preferred
• Experience with fine dining and/or high-end catering preferred
• Excellent knowledge of BOH systems, ordering, and inventory
• Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required
• Leadership skills with the ability to develop programs and lead initiatives
• Effectiveness as a change agent, with the ability to think strategically, to turn new ideas and approaches  into executable programs, and lead a diverse staff through ongoing changes in organization, processes, procedures, and technologies.
• Demonstrated ability to develop and implement strategies, plans and budgets in a complex, fast changing  environment.
• Demonstrate ability to communicate effectively both verbally and in writing, and the ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders across the university with confidence and diplomacy.
• Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a complex and diverse community.
• Possesses a willingness and ability to support and promote a diverse and inclusive campus community
• Strong system skills including Microsoft Office, database and resources planning systems

This position is an on-site only position. It is not eligible for remote or hybrid status.

All offers of employment are contingent upon a satisfactory records and education check satisfactory to Brown University.

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Submission Guidelines:

Please note that in order to be considered an applicant for any staff position at Brown University you must submit an application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please include a cover letter and resume with each position application.

Vaccination Requirements:

In order to maintain 90% or greater universal vaccination rates on campus, all newly hired employees at Brown University must receive the final dose of the COVID-19 vaccine before they begin work, unless they are approved for a medical or religious exemption. All employees must also receive a COVID-19 booster within thirty (30) days of becoming eligible. For more information, please visit the Healthy Brown site.

Still Have Questions?

If you have any questions you may contact employment@brown.edu.

EEO Statement:

Brown University is an E-Verify Employer.

As an EEO/AA employer, Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a personâ™s race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, and caste, which is protected by our University policies.

About Brown University

Located in historic Providence, Rhode Island and founded in 1764, Brown University is the seventh-oldest college in the United States. Brown is an independent, coeducational Ivy League institution comprising undergraduate and graduate programs, plus the Alpert Medical School, School of Engineering, Executive Master of Healthcare Leadership and the IE Brown Executive MBA.

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