Basic Function: The Executive Retail Chef II position requires an experienced individual who is a natural leader with a strong administrative and culinary background and the ability to lead, inspire, and develop a strong kitchen team. The Executive Retail Chef II will provide proactive leadership, overall direction, and operational management to the Retail food service department. The Executive Retail Chef II will work closely with the Associate Director of Retail Operations and leadership team in planning, implementing, and supporting new food concepts and programs within all Retail operations while maintaining composure through fast-paced and demanding operations and events. The position will be responsible for the research, testing, development, documenting, training, monitoring, evaluating, and implementing necessary adjustments to innovative new dishes, concepts, and/or food programs. This position will play a key role in new facility design and roll out, menu creation, food cost, and establishing and maintaining culinary standards as they relate to plate design and managing the operations within budget. The perfect candidate is creative and passionate about their craft, and ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in quality and customer service.

Background

Princeton University invites applications for the position of Executive Retail Chef II for the Department of Campus Dining. Chartered in 1746, Princeton currently has enrolled approximately 7,900 students and employs approximately 6,100 benefits eligible employees. As a research university, Princeton seeks to achieve the highest levels of distinction in the discovery and transmission of knowledge and understanding. At the same time, Princeton is distinctive among research universities in its commitment to undergraduate teaching. Interdisciplinary work is vital to Princeton and is reflected in a full spectrum of academic programs.

Campus Dining, a division of University Services, is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. The residential dining program consists of six colleges, the graduate school, and a kosher facility. Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus. The retail dining program consists of seven cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house, and athletic concessions.

Nutrition and sustainability are important initiatives of Campus Dining. Menus provide options for a healthy diet and promote well-balanced meals. Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs. In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation.

The Campus Dining food program is culinary-driven based on culinary principles of healthy and sustainable menus. The food program focuses on scientific research, innovative menu concepts, and food and ingredients. Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery. Campus Dining’s Culinary Council and a team of Food and Beverage professionals develop unique memorable experiences for our students, faculty, and staff. Campus Dining’s vision for the future engages our campus community in activity-based learning.

Our guiding principles are:

• Team and People: to inspire our team of hospitality professionals.
• Service Excellence: to deliver excellence in food and beverage service and food and beverage production.
• Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment.

Principal Duties and Responsibilities:

Culinary (50%)

• Oversees all aspects of planning and managing menus for all Retail units. Responsible for food purchasing, production and presentation, while providing continual positive leadership to motivate and engage the team
• Must maintain quality control on all Food and Beverage menu items and pricing, ensuring the highest level of guest satisfaction. This includes assisting in curation, ordering, and inventory in all areas as applicable, or overseeing any delegation of ordering processes
• 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 and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community
• Maintains department standards for accuracy of recipes
• Tests new products as they come on the market to determine feasibility of service and evaluates new recipes
• Responsible for creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advance the outlets
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change
• Works in collaboration with students, faculty, and culinary staff to plan menus and develop activity-based concepts to build community
• Ability to develop, nurture, and foster client relationships
• Ability to restructure menu concepts to reflect market shifts and maintain food cost
• Completes inventory and recommend products to be ordered
• Attend and contribute to the Campus Dining Culinary Council Meetings

Team Management (20%)

• 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. Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures. Administers performance appraisals, counsels and disciplines employees as required
• Trains staff on the use of kitchen equipment; takes lead within unit to train on advanced cooking and display techniques and concepts
• Oversees training, coaching, and development of culinary personnel and Retail Food Service Workers
• 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
• Oversee the training for the opening of all new programs and concepts in all Retail dining operations
• Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
• Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance

Food & Work Place Safety (25%)

• Maintains high level of food safety and sanitation standards. Provides 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, work place 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
• Assists students and guests with food allergies and special needs

Other (5%)

• Monitors systems for controlling costs
• Develop budgets in tandem with the Finance Team, ensuring the operations are able to meet or exceed them in both topline and bottom line performance
• Supports and takes a leadership position in the department’s sustainability and wellness initiatives
• 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