AMHERST Executive Chef ESCRIPTION OF RESPONSIBILITIES: The executive chef oversees all culinary functions for the dining department. The position will manage and lead a team of associates and oversee all safety and sanitation pertaining to the account. The position will work directly with the assistant director and director to implement innovative concepts and meals. This position will involve direct ordering and inventory management for dining services. This will include correct sourcing of all products and accurate receiving and accounting of goods. This position is also essential to the student and community service & experience. As a member of the dining team, the incumbent must feel comfortable working in an evolving, fast-paced organizational framework with shifting responsibilities. This position collaborates with other dining services staff and a variety of offices to meet the departmental goals and further the mission of the department of the College. This position participates as a committed member and leader of the Dining team in college and division work, projects, meetings, events and overall community development. Availability to work occasional nights and weekends required. REQUIRED SKILLS: The person in this role will have working knowledge of standard culinary units of measure, current and popular trends in the food service industry, and the ability to replicate these trends. The person in this role will be familiar with, and able to operate a wide range of industrial kitchen equipment ie; steamers, convection ovens, tilt skillets, slicers, robot coupe and floor mixers This role will demand fine knife handling skills as well as the knowledge and ability to use numerous cooking techniques. The person in this position will need to work in a wide temperature range. Must be organized, detail oriented, and able to multi task. Must have good verbal communication skills. Must have a cheerful disposition when communicating with guests. Must be resourceful, resilient, self-motivated, and energetic. Must be able to lift up to 35 pounds, and frequently bend and twist from the waist. Must be able to stand for extended periods, up to 4 hours consecutive. This position will require frequent use of hands and arms. Passionate about working in an organization that values and promotes diversity, equity, inclusion and anti-racism. Demonstrates and supports a culture of diversity, equity and inclusion. Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds. PREFERRED SKILLS: Menu Development experience Inventory Management experience REQUIRED CERTIFICATION, EDUCATION, AND EXPERIENCE: Two-year college degree or equivalent; culinary degree preferred. Five years\' job-related experience; Mandatory possession of ServSafe and Allergen Certification. Alternatives to formal education and paid work experience may be considered as equivalent qualifications to include military service/training, volunteering, activism, and other non-traditional programs and experiences related to the position.