EXECUTIVE CHEF 2- University of Kentucky - Quick Hire!

Delta Delta Delta and Alpha Delta Pi respectively located in Lexington, Kentucky, are part of a vibrant collegiate environment affiliated with the University of Kentucky. These Greek life houses provide unique residential and social experiences founded on values of sisterhood, leadership, and community service. The establishments require a high-caliber culinary professional to lead and innovate in their dining services. This is where the role of the Executive Chef comes into focus, tasked with not only delivering exceptional food but also enhancing the overall resident experience through superior kitchen management and culinary excellence. The Executive Chef position at these houses is a pivotal leadership role that involves overseeing all culinary aspects related to the Greek House Chefs (GHC) Kitchen. The role is full-time with a salary ranging between $27.00 to $30.00 hourly, reflecting the critical responsibility held by the chef in these dynamic settings. Far beyond basic cooking duties, the Executive Chef manages kitchen personnel, directs food preparation, designs menus that meet quality and nutritional standards, and oversees purchasing and the culinary budget. This role is integral to maintaining health standards and ensuring that all food services exceed client expectations consistently. In addition to managing day-to-day food operations, the Executive Chef also plays a significant part in employee training and adherence to health and sanitation protocols. They are responsible for scheduling, receiving deliveries, and conducting regular inspections to ensure the quality and safety of food products and kitchen cleanliness. The role demands a hands-on leader who fosters positive relationships with staff, vendors, and house management, promoting a collaborative and productive working environment. Planning menus that align with client preferences and budgets, submitting them timely for approval, managing digital ordering through the GHC App, and participating in monthly food committee reviews are essential functions. The Executive Chef is also expected to be present and plan special events held up to three times per semester, demonstrating flexibility and dedication to the Greek houses’ social calendar. The professional image is highlighted by the expectation of wearing a clean and branded chef coat, reinforcing the commitment to quality and presentation. Skill requirements extend beyond culinary techniques to include problem sensitivity, manual dexterity, coordination, and strong communication abilities. The role requires experience as a lead sous chef or executive chef or a culinary degree, coupled with Serv Safe Certification and a valid food handler's card. Physical demands include significant standing and walking periods, lifting equipment or ingredients up to 50 pounds, and working in temperature-controlled indoor environments. This detailed and multifaceted role offers a unique opportunity for culinary leaders to excel in a collegiate community setting, combining culinary expertise with leadership and operational management. It appeals to chefs who thrive in structured yet dynamic environments and who seek to make a positive impact on the quality of life of campus residents through exceptional food and service.

• Serv Safe Certification within first available class
• maintain certification during employment
• valid food handler's card
• 2-3 years lead sous or executive chef experience
• culinary degree preferred
• ability to stand for over two-thirds of the time
• ability to walk for over two-thirds of the time
• ability to lift up to 50 pounds
• willingness to work 40-45 hours per week
• availability for up to 3 special events per semester
• ability to read and interpret safety and operating documents in English