Chef de Cuisine for Residential Dining

The Chef de Cuisine manages and oversees all culinary operation for the Residential Dining Operation. The Chef de Cuisine is responsible for the organization coordination and supervision of the preparation of food production maintenance of quality standards and/or portion control and the maintenance of sanitation and safety standards. The Chef de Cuisine is responsible for training coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing recipe and product development. They will assist in the development of departmental goals. The Chef de Cuisine will provide support for one or more of the following areas: Plan develop and supervise a production/culinary team using a comprehensive menu software management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends customer preferences and nutritional considerations; design recipes determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes nutritional needs 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.

Duties and Responsibilities:

Staff Supervision /Leadership

• Exercise administrative supervision over chef leads chefs chef assistant cooks custodians and other Dining service staff including parttime staff and student employees engaged in culinary operations.
• Develops and implements all schedules.
• Serves as a leader for employees while fostering teamwork employee morale motivation and open communication. Knows and follows all University and Dining Services policies and procedures; instructs staff regarding Dining Services policies.
• Assures compliance with the dining services policies and procedures
• Informs employees of policy and procedural changes.
• Conducts new employee orientation for kitchen staff.
• Teaches employees nonnegotiable standards of performance.
• Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements.
• Able to operate kitchen equipment and train others on its proper use.
• Responsible for the direction supervision training and evaluation of cooks custodian students and parttime staff.
• Sets leadership example by a willingness to work all job tasks.
• Provides opportunities for staff development.
• Develops and implements programs for employee recognition.
• Delegates assignments as appropriate and follows up to insure that work is accurate and complete.
• Responsible for the smooth flow of work communication and ideas through a congenial caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance.
• In conjunction with Director assists in the recruiting interviewing and selection of new employees.

Food Quality and Guests Experience

• Supervises and ensures the quality and quantity preparation of all menu and specialty items. Acts as working supervisor for all items
• Responsible for the development planning and facilitating of menus as well as specialty meals.
• Assists in the ongoing review and upgrading of service product and menus
• Maintains consistent high quality standards
• Assures that all foods are attractively garnished and appropriately displayed
• Ensures that products are not held longer than established holding times
• Serves customers/ guests with the appropriate sense of business urgency to provide quality service
• Reports feedback from customers to management or responds directly as appropriate Serves as a representative of the University displaying courtesy tact consideration and discretion at all interactions with the university community and its guests
• Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed.
• Maintains daily communication with appropriate staff to adjust production according to changes in guarantees.
• Determines correct methods of preparation and instructs staff in correct methods. Ensures products are made to specification. Reviews recipes for variance in finished product including yield appearance taste texture; takes corrective action as needed and communicates feedback to staff.
• Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control.
• Ensures proper product portioning.
• Coordinates with management for use of space and coordination of production preparation.
• Responsible for proper storage and utilization of leftovers.
• Ensures proper rotation and storage of all products.

Operations/Financial Management

• Conducts monthly inventory.
• Coordinates and orders food and supplies and as assigned small equipment as necessary.
• Works from bids to assure best buy in coordination with the purchasing department. Develops strategic plans for food preparation in nonkitchen venues including the rental and organization of field kitchens.
• Forecasts proper quantity preparation for each item served by using the menu management software.
• Coordinates completion of daily productions records with staff. Researches develops tests and costs new recipes and menus to assure that they meet departmental standards and are cost effective using the menu management software.
• Attends weekly/daily production meetings. Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment and labor hours.
• Reviews manpower needs evaluates labor costs and proposes new staff positions as needed.
• Responsible for the accuracy of payroll hours for parttime and fulltime kitchen staff. Analyzes emergency situations such as staff shortages product failures equipment failures and provides timely solutions to problems.
• Controls expenses to ensure financial goals.
• Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event.
• Researches recipes to meet both theme events as well as production considerations especially in offpremise venues.
• Works directly with customers and management on special event planning. Envision plans and creates plate presentation buffet display and fooddesign with an eye to color shape texture and dimension.
• Assists with establishing and maintaining departmental goals
• Assists in the evaluation development and implementation of proper policies and procedures for all areas.

Safety and Sanitation

• Continually maintains and trains the staff in sanitary practices and procedures Ensure compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority.
• Ensure high cleanliness and sanitation standards at all times.
• Knows and administers the hospitality/dining services Illness and Injury Prevention Program
• Organizes all production areas to insure ease of operation.
• Conducts preventative maintenance inspections and insured that routine maintenance is performed.
• Implements and maintains proper safety and sanitation standards in the work place. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification.
• Ensures that all staff knows the location of fire extinguishers and Ansul System pull stations and their proper use.
• Responsible for the security of the kitchen.
• Coordinates and maintains cleaning schedules for fulltime and parttime production employees.
• Assists in the coordination and supervision of major clean up and shut down periods.
• Responsible for the timely reporting of all accidents and/or injuries following proper procedures.

General Duties

• Serves as a member of the unit leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures work processes and program effectiveness/value.
• Participates in administrative staff meeting in order to assist in longrange unit planning activities.
• Prepares report as required. Participates in professional organizations conferences and training activities representing the department as required or assigned.

Special Conditions of Employment:

• Must be able to work a varied hourly work schedule including evenings early mornings weekends and holidays.
• Must be able to work a flexible schedule to accommodate intersession and summer conference business.
• Must have excellent personal hygiene because of contact with food and food products.

Certificates Licenses Registrations:

• ServSafe Food Safety Certification required or required to be completed within 2 months of hire. Must complete the Universitys hazard communication program

Background check: Successful completion of a preemployment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Minimum Qualifications:

• Degree in Culinary Arts or Bachelors degree in institutional management nutrition dietetics or hotel and restaurant management required.
• At least four years of culinary/food service experience required.
• At least 5 years of supervisory experience in a highvolume food production environment required.
• A proven track record of successfully controlling costs and managing annual budgets required Experience with a computerized menu management system and knowledge of office and industry software applications is required.
• Ability to work flexible and demanding hours required.

Preferred Qualifications:

• Multiunit Supervisory experience preferred
• Strong experience in managing a large and diverse workforce preferred.

Performance Expectations Knowledge Skills andAbilities:

• Strong leadership oral and written communication skills.
• Proven problemsolving ability to define propose and implement effective solutions
• Demonstrate commitment to high quality in food procurement production and services
• Proven ability to work effectively in a strong service oriented environment with frequently changing priorities and deadlines
• Proven skills in staff organization work flow use of controls and personnel management.
• Ability to effectively delegate responsibility
• Ability to prioritize assignments and to complete work in a timely manner
• Good time management skills
• Strong written and oral communication skills and the ability to direct motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner
• General knowledge of accounting procedures including costing and pricing menu items
• Advanced knowledge of safety and sanitation procedures
• General knowledge of inventory techniques
• Ability to function effectively in a university environment
• Ability to work effectively as a team member as well as independently demonstrating initiative and creativity.
• Strong knowledge of proper cook times temperatures and procedures
• Strong Culinary background with thorough knowledge of classical and modern cooking methods and techniques.
• Thorough knowledge of equipment and tools listed below and preventive maintenance techniques.

Hours: 37.5 hours per week

Closing date:Open until filled