Executive Chef II - Washakie Dining Center

University of Wyoming
$61,008.00 - $75,000.00
remote work
United States, Wyoming, Laramie
Nov 22, 2024
Executive Chef II - Washakie Dining Center The University of Wyoming is delighted to receive your interest in our vacant position! We strive to connect with qualified and uniquely talented individuals to join our campus community. We would love to hear how your experiences translate to this position, the University's Mission, Vision, and Values, and encourage you to submit an application today! JOB TITLE: EXECUTIVE CHEF II - Washakie Dining Center JOB PURPOSE: Manage all food and beverage operations, quality and related costs. Oversee all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook . Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES: Production and Execution: Manage Residential Dining menu, production and staff. Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Assist Catering and retail dining with menu development and recipe standardization annually and for special events. Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Recipe Standardization: Test and standardize recipes for scaled production. Maintain recipe entry and accuracy review in food service software. Team Leadership: Lead, train, and inspire a team of chefs, cooks and bakers, fostering a collaborative and creative work environment. Train staff in culinary best practices and kitchen leadership skills. Sales Analysis and Menu Evaluation: Review data provided by residential dining serving line sheets, retail and catering sales to determine menu item popularity and adjust as needed. Review food costs and labor for menu items. Calculate food costs, establish pricing, and monitor profitability. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed standards. Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Budget Management: May assist with department's budget, controlling costs while maintaining quality. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Lead evaluation and specification of products in collaboration with dining procurement, unit leadership and culinary team. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Consistency Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge REMOTE WORK ELIGIBILITY: This position provides vital support to campus customers and requires the successful candidate be available to work on campus. MINIMUM QUALIFICATIONS: Education: Bachelor's degree in related field (preferred in hospitality management or culinary arts) or One of the ACF certification either current or held in the past: CCC- Certified Chef de Cuisine CEC- Certified Executive Chef PCEC- Personal Certified Executive Chef CMC- Certified Master Chef CCA- Certified Culinary Administrator CHS- Certified Hospitality Supervisor Experience: 7 years professional experience 3+ years of managing large volume food service operation. Required licensure, certification, registration, or other requirements: Ability to obtain ServSafe Manager certification within 6 months Ability to obtain AllerTrain Certification within 6 months DESIRED QUALIFICATIONS: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Food production and kitchen areas; regular exposure to fumes and heat conditions of kitchen atmosphere and mechanical hazards from kitchen equipment such as slicers and mixers; and occasional electrical shock hazards from kitchen or computer equipment. REQUIRED MATERIALS: Complete the online application and upload the following for a complete application: cover letter, resume or C.V. and contact information for four work-related references. This position will remain open until filled. Complete applications received by 12/12/2024 will receive full consideration. HIRING STATEMENT: UW is an Affirmative Action/Equal Opportunity Educator and Employer (UW Reg 4-1). The University does not discriminate in employment or personnel practices on the basis of race, gender, religion, color, national origin, disability, age, protected veteran status, sexual orientation, gender identity, genetic information, creed, ancestry, political belief, pregnancy, or any other protected category or participation in any protected activity. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please call 307-766-2377 or email jobapps@uwyo.edu ABOUT LARAMIE: The University of Wyoming is located in Laramie, a town of 30,000 in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its university, helping to make it a leader in academics, research and outreach. The university has state-of-the-art facilities in many areas and the community provides the advantages of a major university. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range, a bustling group of metropolitan cities including Denver, Boulder, and Fort Collins. This beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit http://visitlaramie.org/ Job Identification: 243004 Apply Before: Job Schedule: Full Time Locations: 16 & Gibbon, Laramie, WY, 82071, US Posted Salary Range: $61,008.00 - $75,000.00 Schedule (Hours Per Week): 40 Travel: Yes, 5% To apply, visit https://eeik.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/243004/?lastSelectedFacet=TITLES&selectedTitlesFacet=Part-Time+Worker%253BFaculty%252FAcademic%253BClassified+Staff%253BAdministrative%252FExecutive Copyright 2024 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-de5891b961d9484a8e77494b1c0b004f