Company description

The University of Wyoming Dining offers various options throughout campus for students, faculty, staff, and guests to enjoy a sit-down meal, a sandwich on the go, or a cup of coffee on the way to class.

Job description

Look for current job openings at the following link:  UW Human Resources.  
The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. 
Title:  EXECUTIVE CHEF II 
Reports To:  Designated Supervisor 
UW Job Code:  7474 
UW Job Family:  39 - Food Service Professional 
SOC Code:  35-1011 
FLSA:  Exempt  
Pay Grade:  58 
Date: 8-30-24 
 
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.  
 
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 related assignments, as necessary.
 

 
COMPETENCIES: 
Attention to Detail 
Consistency 
Developing Organizational Talent 
Service Orientation 
Innovation 
Adaptability  
Technical/Professional Knowledge  
 
MINIMUM QUALIFICATIONS: 
Education:  Bachelor’s degree in related field (preferred in hospitality management or culinary arts) 
Experience:  7 years professional experience, 3+ years managing specific area 
Required licensure, certification, registration, or other requirements:   
Ability to obtain Food Safety Certification within 6 months 
AllerTrain Certification within 6 months 
 
KNOWLEDGE, SKILLS, AND ABILITIES: 
Knowledge of: 
Food production and quality management for a comparable-sized operation.  
Supplies, equipment, and/or services ordering and inventory control.  
Applicable federal, state, and local codes, rules, and regulations.  
Quantity food preparation, services, procedures, and practices.  
Nutritional value, adaptabilities, and uses of various foods.  
Mathematical calculations used to determine the number of servings in a given amount of food.  
Planning and coordination of food production and service in a retail and/or institutional setting.  
Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering.  
Catering and banquet service supervision and management.  
Computerized menu management systems and electronic order entry systems.  
Alcoholic beverage service management.  
All cuisines including vegetarian, ethnic, and religious observations.  
Current culinary market/trends and creative food presentation.  
General accounting, budgeting, and financial procedures.  
Skills and Abilities to: 
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.  
  
 
 

Compensation

this position is: salaried, 50k-75k

Application instructions

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Deadline

November 25, 2024