Catering Chef

Washington State University • Pullman, WA

1d • $4,509 - $6,763 • Onsite

About The Position

As a Catering Chef for Dining Services, you will work under the general direction of the General Manager to lead and manage all culinary activities for catering operations. You will oversee concept development, creation, testing, and implementation of culinary programs, as well as estimate food consumption, purchase food, and manage food costs. In this role, you will develop standardized recipes to ensure consistent quality, plan and price menus, and ensure proper equipment operation, maintenance, and adherence to safety and sanitation standards in the kitchen. You will provide culinary supervision to Bakers, Cooks, Food Service Worker Leads, student employees, and temporary staff, while maintaining culinary standards, quality control, sanitation, and training. You will also contribute to sound fiscal management by advising on the annual operating budget and controlling food and labor costs. Additionally, you will support the organizational mission by contributing to areas such as food and ingredient specifications, training programs, retail services, catering operations, the culinary support center, and residential dining. You will assist with both long- and short-term planning, enforce departmental objectives, policies, standards, and procedures, and model professional behavior while fostering a positive and collaborative work environment.

Requirements

• 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.
• Experience in culinary operations, including responsibility for high profile and high-volume catering operations, 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, or equivalent education/experience.
• General computer knowledge.
• Demonstrated work experience of successful supervision and training of a diverse work staff.
• Strong written communication skills, strong leadership skills, organizational abilities, and supervisory experience are a must for this position.
• Must be able to work a flexible schedule.
• Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment.
• 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

• 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 in a large scale food service operation with multiple platforms.
• Experience using a food service menu management and inventory system to manage recipe and menu development, food costs, forecast menus, food purchases and inventory.
• 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.
• Hazard Analysis Critical Control Point (HACCP) Certification

Responsibilities

• Lead and manage all culinary activities for catering operations.
• Oversee concept development, creation, testing, and implementation of culinary programs.
• Estimate food consumption, purchase food, and manage food costs.
• Develop standardized recipes to ensure consistent quality.
• Plan and price menus.
• Ensure proper equipment operation, maintenance, and adherence to safety and sanitation standards in the kitchen.
• Provide culinary supervision to Bakers, Cooks, Food Service Worker Leads, student employees, and temporary staff.
• Maintain culinary standards, quality control, sanitation, and training.
• Advise on the annual operating budget and control food and labor costs.
• Support the organizational mission by contributing to areas such as food and ingredient specifications, training programs, retail services, catering operations, the culinary support center, and residential dining.
• Assist with both long- and short-term planning.
• Enforce departmental objectives, policies, standards, and procedures.
• Model professional behavior while fostering a positive and collaborative work environment.

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

What This Job Offers

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