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Welcome to NSU! Nova Southeastern University offers competitive salaries, a comprehensive benefits package including tuition waiver, retirement plan, excellent medical and dental plans and much more! Thank you for considering Nova Southeastern University as your future place of employment. Nova Southeastern University is an equal opportunity employer.

 

       

 

       

Executive Chef - 994734

Apply Now Job Number: 499884
Work Type: Full Time with Full Benefits
Location: Fort Lauderdale-Davie, Florida
Department: Food-Restaurant/Snackbar
Categories: Hospitality - Grande Oaks Golf Course

About Us:

We are excited that you are considering joining Nova Southeastern University!


Nova Southeastern University (NSU) was founded in 1964, and is a not-for-profit, independent university with a reputation for academic excellence and innovation. Nova Southeastern University offers competitive salaries, a comprehensive benefits package including tuition waiver, retirement plan, excellent medical and dental plans and much more. NSU cares about the health, welfare and its students, faculty, staff, and campus visitors and is a tobacco-free university.

We appreciate your support in making NSU the preeminent place to live, work, study and grow. Thank you for your interest in a career with Nova Southeastern University.

NSU considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status or any other legally protected status.

Job Title: Executive Chef - 994734
Location: Fort Lauderdale-Davie, Florida
Work Type: Full Time with Full Benefits
Job Category: Exempt
Hiring Range:  
Pay Basis: Annually  
Subject to Grant Funding?: No  
Essential Job Functions: 1. Hires, trains and supervises the work of management staff in the food production.

2. Plans menus with Food & Beverage Manager for restaurant in the Club considering guests, marking conditions, popularity of various dishes, holidays, costs and a wide variety of factors.

3. Prepares, maintains and distributes member and Special Event menu cost.

4. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct.

5. Approves the requisition of products and other necessary food supplies.

6. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.

7. Establishes controls to minimize food and supply waste.

8. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

9. Develops recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.

10. Prepares all necessary data for the budget in his/her areas of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help assure that financial goals are met.

11. Attends the General Manager's Food and Beverage meetings.

12. Cooks or directly supervises the cooking of items that require a skillful person.

13. Evaluates food products to assure that quality standards are consistently attained.

14. Interacts with Food & Beverage Manager and Private Event Director to assure that food production consistently exceeds the expectations of members and guests.

15. Plans and manages the employee meal program. Daily cost tracking.

16. Coordinates the procurement and distribution of food items with production operations.

17. Obtains the best value at the lowest price consistent with established quality standards and delivery schedules.

18. Maintains files of vendors' stock lists, catalogs, price sheets and discounts.

19. Forecasts market conditions, availability of materials and economic conditions.

20. Keeps informed about current laws, rules and regulations affecting purchasing.

21. Monitors purchase orders to determine if deliveries are correct. Authorizes rejection of materials which fail to meet specifications.

22. Develops specifications for materials and services in cooperation with personnel responsible for production.

23. Determines necessary stock levels to provide adequate food and supplies and to minimize capital investments.

24. Performs other duties as assigned.
Marginal Job Functions:  
Required Knowledge, Skills, & Abilities: 1. Must be professionally trained in the Culinary field.

2. Must ensure the highest levels of sanitation, hygiene and safety are maintained at all times.

3. Must be able to meet deadlines and work under pressure.

4. Must be computer literate and be able to properly communicate with members, guests, staff and vendors.

5. Must be able to walk, stand, sit, stoop or bend for duration of an (8) hour shift.
Job Requirements:  
Required Certifications/Licensures: Food Handlers Certificate
Required Education: Technical/Specialized Training (Specify)
Major (if required):  
Required Experience: Minimum of three (3) years' experience as a Sous Chef or Executive Chef.
Preferred Qualifications: Five (5) years progressively responsible experience as a Sous Chef or Executive Chef.
Is this a safety sensitive position? Yes  
Background Screening Required? No  
Pre-Employment Conditions:  
Sensitivity Disclaimer: Nova Southeastern University is in full compliance with the Americans with Disabilities Act (ADA) and does not discriminate with regard to applicants or employees with disabilities, and will make reasonable accommodation when necessary.
   
   

Advertised: Eastern Daylight Time
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