CHEF DE CUISINE - DISTRICT MARKET

Thank you for considering Housing & Food Services at the University of Washington, Seattle.

At the University of Washington, diversity is integral to excellence. We value and honor diverse experiences and perspectives, strive to create welcoming and respectful learning environments, and promote access, opportunity and justice for all.

HFS provides on-campus housing to over 10,000 student residents and operates over 40 dining and café locations that serve the entire campus community. In order to successfully accomplish this, we employ over 1,200 students, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement—working together to enhance student life—teamwork and service to our students and customers are at the heart of our business.

PURPOSE
Manages the day-to-day culinary operations and is responsible for culinary performance and leadership of staff of assigned unit.

RESPONSIBILITIES

Leadership:

• Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
• Develop and maintain positive and professional relationships with guests and department colleagues.
• Develop and maintain positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchens and work unit.
• Participate in weekly culinary planning and/or production meetings, tastings, etc.
• Monitors performance in unit safety, cash handling, customer service and food safety as assigned.
• Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests.
• Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems.
• Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.

Operations and Customer Service:
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• Directs staff on dining operation policies and procedures.
• Maintains proper controls over resources, including cash, inventory and labor.
• Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production and sale.
• Monitors attendance and adjusts staffing to meet daily production needs.
• Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste.
• Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards.
• Identifies and corrects unsafe conditions, such as, poor equipment or work habits that might lead to an accident.
• Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
• Works with students and student groups in planning special events.

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Fiscal Management:
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• Monitors performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.
• Contributes to the unit’s business plan and budget in collaboration with Food Services leadership.
• Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
• Contribute to probable causes for budget variances or discrepancies and makes adjustments.
• Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.

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Culinary Focus and Results:
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• Develops menus, product consistency, and costs out recipes in collaboration with the campus executive chef and the Administrator.
• Collaborates with the executive chef, onsite management team and Dining Administrator in the development of menus and services.
• Trains staff on food preparation, production and display.
• Designs and implements quality control measures to insure consistent taste, presentation and food safety.
• Ensures that displays and presentations of prepared food, deli items, meat and seafood are attractive and designed to encourage sales, including appropriate labels and signage.
• Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met.
• Develops and implements new concepts and products that align with customer needs, as well as the promotion of campus and HFS activities and events.
• Keeps up with dining trends and communicates new ideas to the leadership team.
• Promotes sales through customer sampling and suggestive selling by creating guidelines and training staff for staff on how to offer samples and suggest ways to prepare and serve items.
• Can provide product information for newsletters, promotions and customer inquiries through the Communication & Marketing department.

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Supervision:

• Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training.
• Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures.
• Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
• Engages when necessary in performance management of employees within the organization.
• Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback.
• Position must supervise at least 2 FTE to maintain this professional staff exemption and compensation. Typically, this position supervises the unit’s culinary staff.

CBORD:

• Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy.
• Support the recipe input and validation process for CBORD FSS. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy.
• Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data.
• Review current system data and reports to inform decisions on vendor and product selection.
• Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices.

IMPACT TO THE UNIVERSITY
The dining facility provides a high-quality dining experience to the residential and greater campus communities.

POSITION COMPLEXITIES
This position oversees the offering and preparation of a variety of meal options for a customer base made-up primarily of student residents. This position prepares frequently changing menus that takes into consideration diverse dining needs and is inclusive to the needs of all students. This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients.

WORKING CONDITIONS
While the position is not expected to work all hours of operation, scheduling is to occur in such a way that there is leadership available to staff and customers throughout the hours of operation. In addition, the position is required to be present and visible during special University or HFS events that may occur in the evening and/or weekend.

REPORTS TO
Administrator or Unit Manager

QUALIFICATIONS
Bachelor’s degree in hospitality and/or a certification by a recognized culinary institution, plus a minimum of Two (2) years of sous chef-level management experience in culinary operations.

Experience and references must demonstrate:

• Leadership experience working within a high-volume seated restaurant, hotel or university dining venue.
• Effective execution of cook to order menu items in a restaurant setting.
• Effective expediting on the kitchen and service sides of a restaurant.
• Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation.
• Effective training and leadership of staff.
• Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation.
• Effective interpersonal, organizational, analytical, communication and problem-solving skills.
• Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action.
• Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project.

Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

DESIRED QUALIFICATIONS

• Success working in a contemporary college/university dining environment.
• Possession of a valid Washington Driver’s License.

CONDITIONS OF EMPLOYMENT

• A satisfactory outcome from the employment reference check processes and education verification.
• Possession of a Washington State Food Handler’s Card.
• ServSafe certification within three months of hire and maintenance of certification thereafter.

Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington state law.

Job Type: Full-time

Pay: $5,593.00 per month

Benefits:

• Commuter assistance
• Health insurance
• Paid time off
• Tuition reimbursement

Schedule:

• 8 hour shift

COVID-19 considerations:
Governor Inslee's Proclamation 21-14.2 requires employees of higher education and healthcare institutions to be fully vaccinated against COVID-19 unless a medical or religious exemption is approved.

Work Location: In person

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