Housing and Food Services (HFS) is pleased to announce an opening on our culinary leadership team for a Chef de Cuisine at District Market.HFS provides on-campus housing and dining to over 7,800 student residents each year. In order to successfully accomplish this, we employ over 1,200 classified, professional staff and student staff members who work throughout HFS, providing residential and dining services to the campus, as well as additional campus services such as the Husky Card (the campus ID card), conferences and catering. HFS staff members support the University's focus on the undergraduate experience through many programs and services—providing students a smooth transition to living on their own. 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.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. At Housing & Food Services you will be a member of the University community where employees are respected, given opportunities to develop, paid good wages and receive benefits, including medical/dental, and retirement. We seek candidates who exhibit an appreciation of, a sensitivity to, and respect for a diverse environment, inclusive of students, faculty and staff of many social, economic, cultural, ideological, racial and ethnic backgrounds.The District Market is a neighborhood market with grocery, hot deli and grab-and-go sections that serve approximately 750 customers daily, making it a popular place for students, faculty and staff to find good food on-the-run. This position manages the culinary performance of the busy, retail kitchen. The position reports to the unit manager and is supported by a talented staff of journey-level cooks and prep cooks and students who are dedicated to providing amazing service. As the Chef de Cuisine, you'll be responsible for leading the team for excellence in food quality and presentation, customer service, training and financial goals for these operations. You'll need to have experience managing culinary staff and kitchen operations, communicating effectively with customers and working in high-volume dining operations. This position will work a variable Sunday through Thursday schedule designed to meet the business needs of the store. What you'll be doing:Participating in the development of the business plan and budget in collaboration with the Manager and Food Services leadership.Creating and maintaining recipes and menus in response to business plans, budgets and customer feedback. Directing staff on dining operation policies and procedures. Monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.Establishing and maintaining proper controls over resources, including inventory and labor.Managing the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production and sale.Developing new concepts, determining menu options and standardizing recipes in collaboration with the Campus Executive Chef, and Retail Dining Administrator.Participating in production and training staff on food preparation, production and display.MINIMUM QUALIFICATIONSBachelor'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.Equivalent education/experience may substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. Experience and references that demonstrate: Leadership experience working within a high volume seated restaurant, hotel or university dining venue.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. DESIRED QUALIFICATIONSSuccess working in a contemporary college/university dining environment.CONDITIONS OF EMPLOYMENTA satisfactory outcome from an education and professional reference verification is required prior to hire. Possession and maintenance of: oWashington State Food Card within two weeks of hire. oServSafe certification within three months of hire. This recruitment will remain open until filled, but for priority consideration please apply no later than by the end of the day on Wednesday, April 3rd, 2019!
Founded in 1861, the University of Washington is one of the oldest public institutions in the west coast and one of the preeminent research universities in the world. The University of Washington is a multi-campus university comprised of three different campuses: Seattle, Tacoma, and Bothell. The Seattle campus is made up of sixteen schools and colleges that serve students ranging from an undergraduate level to a doctoral level. The university is home to world-class libraries, arts, music, drama, and sports, as well as the highest quality medical care in Washington State and a world-class academic medical center. The teaching and research of the University’s many professional schools provide undergraduate and graduate students the education necessary toward achieving an excellence that will serve the state, the region, and the nation. As part of a large and diverse community, the University of Washington serves more students than any other institution in the Northwest.