Job DescriptionThe Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required.Responsibilities

• Lead, train and develop culinary team members for multiple contracts in all business lines.
• Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results.
• Create Signature Restaurant & Catering Menus
• Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts.
• Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems.
• Measure the performance of assigned goals.
• Establish and implement an organized system of supervision & operating procedures.
• Direct a high quality, cost effective dining operation.
• Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies.
• Champion Client/Customer First and lead the way in all situations
• Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
• Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed.
• Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
• Actively pursue goal of zero accidents in the work place.
• Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees.
• Ensure all team members participate in daily safety discussions/training.
• Develop a team that excels in responding to and exceeding the needs of clients and customers.
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.
• A strong understanding of dietary needs of clients.
• Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.
• Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc.
• Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making
• Periodically physically perform high volume food production & preparation duties/fills in for absent employees.
• Perform inventory and quality control tasks & inspection checklists.
• Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc.
• Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems.
• This position is responsible for the supervision of staff.
• Other duties that are pertinent to the department or unit's success also may be assigned.

QualificationsMinimum Requirements

• Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills.
• Three (3) years of Restaurant experience in a high-end/high volume environment.
• Two (2) years in Campus Dining experience
• Must have full beverage and bar experience.
• Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance.
• A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved.
• Must be able to review and work with general business reports - sales, budget, labor, cost, etc.
• Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook.
• HACCP ServSafe Certification required
• TAP's Certification required
• This contract required COVID-19 vaccination.
• Contract requires employees to speak, understand, read and write English.

Preferred Qualification

• Must have an Associate of Arts Hospitality or Culinary degree.
• Completion of level 2 Pro Chef Certification exam.

Working Conditions and Physical RequirementsWeather: Indoors, environmentally controlled.Noise level: The noise level in the work environment is usually mildDescription of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting.Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbsCompetenciesExcellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed.Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks.Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form.Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development.NMS Core ValuesSafety guides our behavior.Honesty and integrity govern our activities.Commitments made will be fulfilled.All individuals are treated with dignity and respect.The environment will be protected and sustained.Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law.Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at recruiting@nana.com or 1-800-478-2000.Default: Location : Location US-AZ-Tsaile (Dine)Job ID 2024-8829Division NMS FFMWork Type On-SiteWork Location Tsaile (Dine)NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.