Chapter Executive Jobs in Michigan (NOW HIRING)

Summary/Objective: 
The Executive Chef is responsible for managing/directing all culinary activities for the GHC 
Kitchen they are employed in. This position will oversee all activity in the kitchen, train 
personnel under them, plan menus, oversee product purchasing and manage culinary 
budget. The Executive Chef will communicate with the house and GHC management 
consistently to ensure that all clients are happy and accommodated. 
Essential Functions: 
• Ensures overall health of the account is positive and in good standing 
• Plans and directs food preparation and culinary activities 
• Modifies menus or create new ones that meet quality standards 
• Recruits and manages kitchen staff 
• Purchases and orders food supplies while managing budget 
• Manages employee’s schedules and hours 
• Manages the GHC App 
• Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and 
equipment cleaning standards 
• Makes periodic and regular inspections of units to observe quality of food preparation 
and service; food appearance; and cleanliness and sanitation of production and 
service areas, equipment, and employee appearance. 
• Coordinates all training activities for kitchen, and other production and service 
employees, including the identification and analysis of training needs and the design 
and implementation of programs to address these deficiencies. 
• Follows proper training manual procedures for equipment item requests. Properly 
filling out the document and submitting it to your superior before house submission. 
• Develops recipes and portion specifications in accordance with GHC standards with, 
nutritional needs, product specifications, ease of preparation and established 
procedures and budgetary constraints; participate in other menu planning activities 
to include the determination of purchasing specifications, product and recipe testing 
and menu development. 
• Creates and submits menu two weeks ahead to the GHC App for approval. 
• Submits budget via the GHC App on time weekly. 
• Checks with Campus Manager on weekly reports of app reviews 
• Schedules and attends food committee reviews at least once a month to ensure that 
the expectations of the house are being met. 
• Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef 
coat while in the kitchen. 
• Minimum work week of 45-50 hours. 
• Receives trucks and check for quantity and quality 
• Keeps availability open for up to 3 special events per semester. It is a requirement for 
all chefs to be present for these events. As the Executive Chef you will plan these 
events in accordance with the house’s specifications. 
• Maintains positive and professional working relationships with all vendors, directs, 
and clients, always. 
• Works with management to establish account specific service procedures. 
Implement, train, correct as needed to all levels below or as needed. 
• Monitors schedule and time management responsibilities of self and onsite staff. 
• Demonstrates strong knowledge of GHC Handbook 
• Transfers to other worksites as deemed necessary by management 
• 2x weekly interior and exterior house walk through to check for maintenance or 
cleaning concerns. 
• Call/schedule vendor visits as needed if walkthroughs or emails from residents show 
repairs are needed. 
• Receive and confirm invoices that are OK to pay and submit them in NHC payment 
portal. 
• One monthly call with Property Manager to review any pending or upcoming work to 
be done (45 min-1 hr). 
• One monthly report submitted to Property Management with basic details of prior 
month’s activity (15-30 min). 
• One annual Facility Assessment report completed alongside chapter leadership to 
inform NHC of the current state of all areas of the house as well as the most desired 
project for house improvement for the following summer. 
• Help chapter leadership manage opening and closing of the house for academic 
breaks, including room damage forms that are required by HQ and post move out 
inspection at the end of a lease to assess any damage charges as needed. 
• Report any concerns about potential policy violations to chapter exec board and 
advisors as needed. 
• Performs other duties as assigned 

Tools 
• Commercial use blenders - 
• Commercial use broilers - 
• Commercial use convection ovens - 
• Commercial use cutlery - Boning knives; Chefs' knives 
• Commercial use deep fryers – 
• Commercial use mandolin slicers - 
 

Skills 
• Coordination - Adjusting actions in relation to others' actions. 
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or 
organizations to make improvements or take corrective action. 
• Active Listening - Giving full attention to what other people are saying, taking time to 
understand the points being made, asking questions as appropriate, and not 
interrupting at inappropriate times. 
• Critical Thinking - Using logic and reasoning to identify the strengths and 
weaknesses of alternative solutions, conclusions or approaches to problems. 
• Judgment and Decision Making - Considering the relative costs and benefits of 
potential actions to choose the most appropriate one. 
• Ability to communicate with chefs and students. 
• Ability to judge quality and quantity of raw and cooked items. 
• Knowledge of workplace safety procedures. 
• Instructing- Teaching others how to do something. 
• Negotiation- Bringing others together and trying to reconcile differences. 
• Service Orientation- Actively looking for ways to help people. 
• Social Perceptiveness- Being aware of others' reactions and understanding why 
they react as they do. 

Work Activities 
• Identifying Objects, Actions, and Events - Identifying information by categorizing, 
estimating, recognizing differences or similarities, and detecting changes in 
circumstances or events. 
• Communicating with Supervisors, Peers, or Subordinates - Providing information to 
supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or 
in person. 
• Getting Information - Observing, receiving, and otherwise obtaining information 
from all relevant sources. 
• Performing General Physical Activities - Performing physical activities that require 
considerable use of your arms and legs and moving your whole body, such as 
climbing, lifting, balancing, walking, stooping, and handling of materials. 

Work Context 
• Spend Time Standing - Continually or almost continually 
• Face-to-Face Discussions – Every day 
• Indoors, Environmentally Controlled - Every day 
• Very Hot or Cold Temperatures - Every day 
• Contact With Others - Constant contact with others 

Work Styles 
• Dependability - Job requires being reliable, responsible, and dependable, and 
fulfilling obligations. 
• Self-Control - Job requires maintaining composure, keeping emotions in check, 
controlling anger, and avoiding aggressive behavior, even in very difficult situations. 
• Attention to Detail - Job requires being careful about detail and thorough in 
completing work tasks. 
• Cooperation - Job requires being pleasant with others on the job and displaying a 
good-natured, cooperative attitude. 
• Stress Tolerance - Job requires accepting criticism and dealing calmly and 
effectively with high stress situations 
Certificates, Licenses, Registrations: 
• Serv Safe Certification within the first available class scheduled following 
employment. Maintain certification through duration of employment. 
• Valid food handler’s card required (If required in State). 

Physical Demands: 
The physical demands described here are representative of those that must be met by an 
employee to successfully perform the essential functions of this position. Reasonable 
accommodations may be made to enable individuals with disabilities to perform the 
functions. 
• Ability to stand over 2/3 of the time. 
• Ability to walk over 2/3 of the time. 
• Ability to lift up to 50lbs. under 1/3 of the time. 
• 90% Standing 
• 50% Walking 
• 10% Sitting 
• 50% Talking 
• 50% Hearing/Listening 
• 50% Using Hands to Finger... 
• 15% Stooping, Kneeling... 
• 75% Tasting or Smelling 
• 50% lifting: Up to 10 Pounds 
• 25% lifting: Up to 25 Pounds 
• 15% lifting: Up to 50 Pounds