Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425?acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods.
Dining Services is a self-operated dining program which consists of Residential Dining, Catering, and three Retail Locations. We are proud to offer our students, faculty, and staff a diverse menu made from high quality ingredients which are sourced locally whenever possible. We are a team of 110 individuals who come from various backgrounds and ethnicities. If you are passionate about food and have great customer service, this is the place you want to work! We pride ourselves in offering our team a work-life balance not typically found in the restaurant industry. We hope you will apply and be with us when we move into our state-of-the-art Dining Center in the Fall of 2022.
The Executive Chef will manage the Swarthmore Dining and Catering kitchen operations under the direction of the Assistant Director of Residential Dining by supervising all kitchen personnel and food production. In addition, the Executive Chef will be responsible for customer relations, developing and executing a menu plan for residential and retail operations, budgeting labor, and overseeing the maintenance of all kitchen equipment. The Executive Chef will design cycle menus and be sure they change and evolve to meet customer requests and current food trends. Specific emphasis on ethnic foods that satisfy the diverse student population. The Executive Chef schedules, supervise, coordinates and participates in the activities of the cooks and other kitchen personnel. This position is recognized as the technical expert, teacher and trainer for all culinarians across all dining operations. In collaboration with the Assistant Director of Residential Dining, the Executive Chef will be responsible for researching new vendors and maintaining relationships, a local and sustainable food focus, HACCP program implementation, scratch cooking, teaching/training of a diverse staff. The incumbent will have financial responsibility for all the daily operations of culinary services on campus. Train all culinarians on the use of the menu management system. Be sure proper production is tracked so the system works properly. They will work closely with the Culinary Production and Supply Manager for all ordering, production, and supply needs.
Oversees activities of the Sous Chef and works closely with that position and the Culinary team in supporting trendy, healthy and sustainable food for Swarthmore students and the Swarthmore community.
Maintains a high level of customer satisfaction by being responsive to customer needs and executing daily production, providing exciting and entertaining special events.
Ensures a clean, safe and sanitary environment for customers and employees. Report and rectify safety hazards in a timely fashion.
Create Standard Operating Procedures for food and kitchen safety
Assist in creating more healthy food options for the board plan, retail and catering.
Strategic planning for the department to ensure quality of food, excellent customer service and budgetary goals are met.
Collaborate with the Culinary Production and Supply Manager on purchasing protocols to include rebate programs, bid sheets for produce for purchasing use, broker and supplier cuttings, and purveyor selection and inventory par levels.
Approve all menus in the board plan, catering and retail before implementation.
Oversee and assist with the implementation of a menu management system to track production, food cost, inventory and purchases.
Supervises food preparation. Adjusts production when inconsistency arises.
Supervises and leads staff in cost controls and assists in the management of food supplies and equipment.
Implement with the Culinary Management team a Commissary to provide for multiple areas on Campus (grab and go programs, boxed food items, bakery, soups, etc.)
Set up production standards for the bakeshop to support catering, board plan, retail and future endeavors (CSA, additional POS).
Establish continuing education (CE) for Management and staff through ACF sanctioned Culinary Competitions and Conferences, field trips, certifications and CE courses.
Establish hiring matrix and interview standards to hire ideal candidates for specified positions.
Collaborate with other leaders in dining on student worker programs for strong support in retail, catering and food preparation in the dining hall. This will include training on knife skills, equipment and uniform safety, departmental rules and the Colleges expectations.
Assists in preparation of kitchen staff schedule.
Supervises all food production and menus for catered functions in conjunction with the catering chef.
Supervises and supports the procurement manager on all purchases of food, paper, and chemical products, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food costs issues and offers solutions. May cook select items, plan or price menus. Typically has back of the house employees that report to this position.
Develop and manage budgets for ordering and inventory control.
Responsible for opening and closing the operation
Manage the culinary job tasks and descriptions.
Sets standards for food and the station's presentation.
Supervises and performs food production duties at special events ON or OFF campus.
Reads, interprets, updates and follows standardized recipes. Monitors the accuracy of the recipes as they are used. Assists with supervision and training of department production staff.
Participates in Continuing Education.
Ensures high quality food production for day-to-day operations by sampling, batch cooking and working with all cooks daily.
In collaboration with the Associate Vice President of Campus Services and Assistant Vice President of Human Resources, effectively performs the following:
Provide fair, constructive, and timely feedback and coaching to members of the team to drive performance and work toward established goals developed during the annual performance assessment process
Follow disciplinary procedures as established in accordance with the employee handbook.
Supervises the work of the Culinary Associates and other kitchen personnel.
Organize workflow and ensure that employees understand their duties or delegated tasks.
Manage time keeping for the team, assuring accuracy and approving employee time. Use the Time and Attendance system to enter vacation time, sick time and approve time.
Ensure staff have professional development plans in place. Provide and develop training opportunities for staff, such as retreats, attendance to conferences, webinars for the ongoing training and development of staff.
Communicate key issues and information to staff members.
Participate in supervisory training opportunities.
Associates degree in culinary or business with 3 or more years of related experience or 5 plus years of relative experience.
License/Certification – Valid Driver’s License
PA Child abuse and FBI Clearance
Ability to drive a large vehicles
Demonstrated experience in managing food costs and labor costs.
Demonstrated problem-solving ability and strong commitment to customer service in a diverse community.
Demonstrated record of teamwork, collaboration and partnership with numerous operations, services, colleagues and programs.
Proficiency in Microsoft office, e-mail, CBORD system (or others), Recipe software, Inventory systems, Time keeping systems, and Catering systems software.
Outstanding communication skills including interpersonal communication, writing, public speaking and presenting, teaching and instruction.
Demonstrated knowledge of production requirements, human resources and fiscal management.
Demonstrated leadership in developing vision and strategic planning.
Experience with human resource management skills, including the selection, training, supervision and evaluation of professional exempt staff and nonexempt staff.
Experience in large scale catering and event experience.
Experience in budget development, financial systems and operating budget management.
Working knowledge of residential and retail food service programs in a college or university.
Ability to lift and carry objects weighing up to 50 lbs.
Ability to carry heavy objects in close quarters and on stairs.
Ability to carry these objects for extended periods and hand, arm and back strength to do lifting, carrying motions for extended time.
Ability to perform kneeling, bending, squatting, reaching motions for extended times.
Ability to work in kitchen conditions with long periods of standing.
Fast paced, high volume environment.
Seven day operation, including nights and weekends.
Able to adapt to ever-changing demands of college dining services.
Work in inclement and severe weather conditions
Could be noisy.
Bachelor’s degree in Culinary Arts and food service administration, institutional management, nutrition, dietetics or related area.
5 or more years of progressively more responsible supervisory and administrative experience in a high volume food service operation that offers a varying daily menu.
Review the Employee Contributions_2022, we offer benefit plans starting at $0 per month! Upon benefit eligibility, the College contributes 10% of an employee’s salary to their retirement account. Employees are 100% vested in their accounts on the date participation begins.
Swarthmore College actively seeks and welcomes applications from candidates with exceptional qualifications, particularly those with demonstrable commitments to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer. Women and minorities are encouraged to apply.
Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425?acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods. Swarthmore College was recently ranked number 3 in the 2021 US News Best National Liberal Arts Colleges rankings - https://www.usnews.com/best-colleges/swarthmore-college-3370.