Executive Chef II - Sr Executive Chef Washakie Dining Center
Executive Chef II - Sr Executive Chef Washakie Dining Center
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Job Description
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 Universitys Mission Vision and Values and encourage you to submit an application today!
JOB TITLE:
Executive Chef II Sr. Executive Chef
JOB PURPOSE:
In the fall of 2025 the University of Wyoming will open its new 850seat Dining Center which features nine concept platforms including Pan Asian Comfort Latin Allergen Aware and Italian (to name just a few). Designed to cater to the diverse needs of the campus community the center will serve as the primary dining facility for students living oncampus while also welcoming faculty staff offcampus students and community members for breakfast lunch and dinner. This beautiful twostory dining center was designed as a central gathering place for faculty staff and the general public to hold meetings while also enjoying healthy allyoucaneat meal options.
We seek a dynamic Executive Chef II to manage all food and beverage operations quality and related costs. You will oversee all backofhouse 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. You will 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 Wyomings 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 : 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 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 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 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 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 departments 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
WORK LOCATION ELIGIBILITY: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.
The successful candidate must be eligible to work in the United States. Sponsorship for H1B work authorization or work visa is not available for this position.
MINIMUM QUALIFICATIONS:
Education:
- Bachelors 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:
- Valid drivers license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy.
- 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.
- Ability to lift 50 to 100 pounds regularly with or without reasonable accommodation.
- Assist with work schedules and assign duties.
- Assist with 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 sevendayaweek 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 workrelated references.
This position will remain open until filled. Complete applications received by 3/7/2025 will receive full consideration.
HIRING STATEMENT:
UW is an Affirmative Action/Equal Opportunity Educator and Employer (UW Reg 41. 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 callor email
ABOUT LARAMIE:
The University of Wyoming is located in Laramie a town of 30000 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 stateoftheart 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 Colorados 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/
Required Experience:
Senior IC
Employment Type
Full-Time
