Under Tech Dining's structure, supporting the Georgia Tech community and fueling futures, one meal, one smile at a time, the Executive Chef has oversight of both catered culinary operations and fresh food retail/vending production, including responsibility for production planning, food quality and consistency, food safety, inventory and cost controls, and coordination of the culinary team supporting these operations.

Job Summary
The Unit Executive Chef provides expertise, management and oversight of all culinary operations for a specific dining area(s). Responsibilities include oversight of Tech Dining menus, dietary needs, training programs, food safety, production and presentation of food, inventory management and cost control, adherence to local, state and national food sanitation regulations and proper use of necessary kitchen equipment.

Responsibilities
Job Duty 1 -
Trains and manages kitchen personnel and supervises/coordinates all related culinary activities, ensuring quality, consistency, and adherence to culinary standards.

Job Duty 2 -
Estimates food consumption, selects, and develops recipes, standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards, and responsible for menu planning and meeting budgetary requirements for food costs.

Job Duty 3 -
Ensures culinary equipment is properly operated and maintained.

Job Duty 4 -
Ensures compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.

Job Duty 5 -
Ensures labeling requirements are met and compliance with allergen containment procedures.

Job Duty 6 -
Perform other related duties as assigned.