Associate Director of Culinary Services, Executive Chef

Washington State University • Pullman, WA

7d • Onsite

About The Position

As the Associate Director of Culinary Services, Executive Chef for Dining Services, you will create and lead the culinary vision for Dining Services by planning, organizing, and managing the development, testing, and implementation of culinary concepts and programs that support an operation generating approximately $20 million in annual gross sales. You will support the organizational mission by meeting overall food cost goals, providing culinary leadership and direction to eight unit chef/managers and their culinary production teams, and maintaining high standards for food quality, sanitation, and staff training across a large university retail and catering dining program. In this role, you will play a key part in supporting student success by leading culinary operations that serve 4,500 to 5,500 residential students and the broader Pullman campus community of approximately 20,000 students. You will also directly supervise and provide leadership to the General Manager/Chef responsible for Catering, Grab-and-Go, and Bakeshop operations, overseeing a team that includes four Associate Managers, seven civil service employees, and 80 to 100 student employees.

Requirements

• Bachelor’s degree in a relevant field and five (5) years of progressively responsible experience in a related field which has included at least two (2) years of management experience.
• A Master’s degree in a relevant field may be substituted for up to one (1) year of the required experience.
• Any combination of relevant education and experience may be substituted for the educational requirement on a year-for-year basis.
• 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.
• Strong proficiency using computer software.
• Experience with menu management and inventory management software.
• Demonstrated work experience of successful supervision and training of a diverse work staff.
• Strong written communication skills.
• Must be ServSafe certified.
• Must have, or be able to obtain by time of hire, a valid driver’s license and meet requirements in accordance with SPPM 7.10 and departmental driving standards.

Nice To Haves

• Master’s degree in Culinary Arts, Hotel and Restaurant Management.
• Certified Executive Chef through the American Culinary Federation (ACF).
• Experience managing a central food production/commissary facility providing finished bakery and deli products for multiple operations.
• Experience in a management position with direct responsibility for development of culinary programs and food cost in a large scale catering operation with multiple catering locations.
• 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 with sustainable food procurement and production.
• Experience managing bargaining unit covered employees.
• HACCP certification

Responsibilities

• Create and lead the culinary vision for Dining Services.
• Plan, organize, and manage the development, testing, and implementation of culinary concepts and programs.
• Support the organizational mission by meeting overall food cost goals.
• Provide culinary leadership and direction to eight unit chef/managers and their culinary production teams.
• Maintain high standards for food quality, sanitation, and staff training across a large university retail and catering dining program.
• Lead culinary operations that serve residential students and the broader campus community.
• Directly supervise and provide leadership to the General Manager/Chef responsible for Catering, Grab-and-Go, and Bakeshop operations.
• Oversee a team that includes four Associate Managers, seven civil service employees, and 80 to 100 student employees.

Benefits

• Paid sick and vacation leave
• Paid holidays
• Medical, dental, life and disability insurance package for employees and dependents
• Retirement
• Deferred compensation
• Optional supplemental retirement accounts
• Training and development
• Employee tuition waiver
• Hiring incentive payment of up to $5,000.00

What This Job Offers

• Job Type: Full-time
• Career Level: Manager