Chef / Manager


Posted Under: Pullman, Washington jobs in Executive; Executive jobs in zipcode 99165
Posted On: 2019-02-12

Chef / Manager Under the general direction of the unit General Manager, manages the concept development, creation, testing, and implementation of culinary programs within the dining facility. Responsible for the culinary supervision of cook leads, food service worker leads, stockroom attendant, student and temporary employees. Responsible for maintaining culinary standards, quality control, sanitation and training for the Hillside Cafe. Provides sound fiscal management, which includes advising and assisting with the yearly operational budget and controlling food and labor costs. The Chef supports the organizational mission, providing support to the dining facility in the following areas: food and ingredient specifications, training programs, retail services, catering and residential dining. Assists with the long and short term planning of Dining Services. Enforces objectives, policies, standards, and procedures of Dining Services. Contributes to a positive and harmonious work environment. Required Qualifications A Bachelor's degree in hotel and restaurant administration, institutional management, business administration or closely related field and two (2) years of supervisory/management experience which included planning and budgeting. Additional qualifying food service work experience and/or vocational training in quantity food preparation may be substituted, year-for-year, for college education. Preferred Qualifications Bachelor's degree in Culinary Arts, Hotel and Restaurant Management or an Executive Chef certification.Master's degree in Culinary Arts, Hotel and Restaurant Management.Experience in university culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation.Experience in a management position with direct responsibility for development of culinary programs and food cost in a large scale food service operation with multiple platforms.Experience using food production software to manage recipe and menu development, food costs, forecast menus, food purchases and inventory.Experience using CBORD food production software to manage recipe and menu development, food costs, forecast menus, food purchases and inventory is highly preferred.Experience in planning and developing diverse menus based on market trends, guest preferences, and nutritional considerations.Demonstrate the ability to create and facilitate teamwork among culinary staff.Experience with sustainable food procurement and production.Experience managing bargaining unit covered employees.HACCP certification. Close date: 2/10/2019 TO APPLY - click the apply now button to go our site and read the applicant documents and supplemental questions. WASHINGTON STATE UNIVERSITY IS AN EQUAL OPPORTUNITY/ AFFIRMATIVE ACTION EDUCATOR AND EMPLOYER Members of ethnic minorities, women, special disabled veterans, veterans of the Vietnam-era, recently separated veterans, and other protected veterans, persons of disability and/or persons age 40 and over are encouraged to apply. WSU employs only U.S. citizens and lawfully authorized non-U.S. citizens. All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services. WSU is committed to providing access and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities. To request disability accommodation in the application process, contact Human Resource Services: (v), Washington State TDD Relay Service: Voice Callers: 1-; TDD Callers: 1-, (f). Category: Restaurant & Food Service , Keywords: Executive Chef

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