Company Overview:
The University of Oklahoma (OU) attracts top-tier students from across the United States and over 100 countries worldwide, offering a premier university experience in a close-knit, private college environment. OU proudly leads the nation in the number of National Merit Scholars enrolled at a public university and ranks in the top five among public universities for graduating Rhodes Scholars.
As a pioneer in public higher education, OU is recognized as a national leader and has earned a prestigious ranking from The Princeton Review among the top 10 public universities for academic excellence and affordability for students.
Specialties:
-
Architecture
-
Arts & Sciences
-
Atmospheric & Geographic Sciences
-
Business
-
Engineering
-
Fine Arts
-
International Studies
-
Journalism
-
Law
Position Overview:
The Executive Chef at Couch Restaurants is responsible for leading culinary operations in support of OU campus dining services. This includes overseeing staff development, which involves recruiting, hiring, training, and conducting performance evaluations. The Executive Chef will manage operational functions within the production area, reviewing menus, researching culinary trends, and maintaining menu variety. The role also includes scheduling staff, collaborating with the dietician, ensuring sanitation protocols are followed, and enforcing departmental policies. The position requires the ability to supervise both full-time and student employees.
This is a hands-on position, with the Executive Chef actively involved in recipe creation, menu sampling, and food preparation. The role also includes catering duties outside regular hours. The Executive Chef will monitor purchases, inventory, and assess usage reports, taking corrective actions as needed.
Key Responsibilities:
-
Focus on leadership, financial performance, productivity, and compliance.
-
Collaborate with a multi-disciplinary team to plan and execute recipes and menus that incorporate fresh, nutrient-rich foods, accommodating dietary restrictions (Kosher, Halal, Vegan, food allergies, etc.).
-
Establish and uphold standards for food preparation and presentation, adjusting work processes to meet nutritional goals.
-
Ensure consistency and high food quality by conducting daily inspections and tastings, staying current with industry trends, and introducing new culinary concepts.
-
Interact with students, faculty, and staff, addressing feedback regarding food quality and menu options.
-
Revise recipes to incorporate new ingredients or procedures while considering food cost, palatability, and production demands.
-
Support purchasing, inventory management, and equipment maintenance.
-
Ensure compliance with all health and safety regulations.
-
Perform additional duties as assigned.
-
Note: Mandatory training and potential travel required.
Job Requirements:
-
Education: Bachelor’s degree (or equivalent experience), with a minimum of 4 years restaurant management experience. A combination of education and relevant experience (totaling 8 years) is acceptable.
-
Skills:
-
Strong written and oral communication abilities.
-
Leadership and team-building skills.
-
Conflict resolution capabilities.
-
Commitment to nutrition and creative menu development.
-
Proven experience in training and professional development.
-
Demonstrated success in planning, goal setting, and achievement.
-
Ability to manage multiple tasks and competing priorities.
-
Expertise in delivering training presentations.
-
Critical thinking skills to improve the dining program.
-
Ability to promote change while maintaining high standards.
-
Flexibility to work extended hours, including nights and weekends.
-
Physical Requirements:
-
Ability to meet productivity standards, handle pressure from deadlines, and work in a fast-paced environment.
-
Must be 18 years or older and free of serious criminal convictions.
-
Ability to lift up to 58 lbs and push/pull up to 100 lbs, as needed.
-
Ability to work in varying kitchen temperatures and on slippery floors.
-
Must be able to stand/walk for long periods and perform repetitive motions (e.g., arm and wrist movement).
-
Willingness to work during emergency campus closures, including nights and weekends.
Department Preferences:
-
A degree in Culinary Arts, Restaurant Management, or related fields, along with ACF or CIA certification, is preferred.
-
3-5 years of progressive experience in restaurant management, hospitality operations, or meal production and support.
Supervision:
-
Reports directly to the General Manager of Residential Dining and supervises 17-20 full-time employees.
Special Instructions:
-
Selected candidates will be subject to Tuberculosis testing in accordance with university policy.
Why You Belong at the University of Oklahoma:
The University of Oklahoma is dedicated to fostering a culture of respect, civility, and inclusivity. We encourage diversity and actively work to create an environment where all individuals feel valued. At OU, we believe that the unique experiences, perspectives, and talents of our community contribute to a culture of innovation and excellence.