Chef de Cuisine (CDC)

Oregon State University • Corvallis, OR

350d • $51,072 - $86,904

About The Position

University Housing and Dining Services is seeking a Chef de Cuisine (CDC). This is a full-time (1.00 FTE), 12-month, professional faculty position. UHDS' vision is to engage our students, enrich their lives and help them thrive. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. On the Corvallis Campus UHDS houses 5,000 students and offers a variety of living and dining options in 15 residence halls, three dining centers, three satellite locations, catering, and apartments. UHDS operates the Housing & Dining program at OSU-Cascades, and is developing student housing at the Hatfield Marine Science Center in Newport. UHDS is an auxiliary enterprise and is funded solely by customers who use our services - we receive no State or General fund allocation. UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment. The position reports to the Food & Beverage (F&B) Manager of the assigned Dining Unit. This is a professional faculty, fixed term, 12-month position with renewal at the discretion of the Director of UHDS. The purpose of the Chef de Cuisine is to provide support and leadership for day to day operations of the micro-restaurants including food production, supervision, and training within the assigned Dining Center. This includes establishing processes that ensure proper food handling techniques and health department compliance, ordering of food and supplies, developing menus and recipes within the guidelines set by the Culinary Team, meeting food cost goals, using a clear and positive communication style. The Chef de Cuisine requires culinary skills necessary to provide consistent, innovative, quality food in a fast paced, high volume kitchen. This position provides direction and continuous training for culinary staff and student workers on a daily basis. This position's main focus will be to oversee production and food presentation in conjunction with other culinary members and managers. This is a high profile position that interfaces with prospective and current catering customers. This position is a member of a management team of employees and OSU Catering staff expected to develop a successful plan for meeting or exceeding customer demands of an on-campus food service.

Requirements

• Bachelor's degree with a focus on culinary management or related area or an Associate degree, vocational or technical degree in Culinary Arts, completion of a certified culinary apprenticeship plus 2 years working as a Sous Chef or above, or 5 years of progressive work as a Lead/Head Chef in a hotel, institutional, or full service restaurant equivalent.
• A minimum of 3 years full time work experience with in a large commercial restaurant, hotel, catering operation, or institution demonstrating management and supervisory skills as well as excellent culinary skills.
• Demonstrated strong knowledge in a variety of culinary skills, techniques and styles.
• Demonstrated experience as a trainer with the ability to develop and implement programs that teach others.
• Must have ability to work with, train, and influence food production, culinary staff, and service staff.
• Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills.
• The ability to understand, interpret and explain profit & loss reports and recommend corrective action to others.
• Demonstrated commitment to promoting and enhancing diversity.
• Excellent oral, written, non-verbal communication, organizational and cooperation skills.
• Demonstrated ability to cooperate, follow instructions, and stay organized.
• Demonstrated passion for food and the food service industry.
• Demonstrated knowledge of food allergens and special dietary needs.
• Basic working knowledge of windows-based personal computer applications.
• Working knowledge of ServSafe principles; certification required within 90 days of employment.
• Must obtain an Oregon Food Handlers Certificate within 30 days of the hire date and maintain throughout employment with UHDS/OSU.
• Ability to lift, carry or push up to 50lbs.

Nice To Haves

• Certified Executive Chef (CEC) certification from the American Culinary Federation.
• Extensive work as a chef in a full service culinary environment.
• Experience as a chef executing a variety of menus for various catering events both small and large.
• Working knowledge of computerized menu and recipe systems strongly preferred.
• Experience working in a team based environment.

Responsibilities

• Provides operational leadership of the day to day functions of the micro restaurants including oversight of food production, menu development and implementation, inventory management and vendor communication and management.
• Provides hands on participate in daily food preparation for multiple areas & instruct staff.
• Plans, evaluates and revises procedures and practices to ensure efficient, effective workflow and quality standards.
• Promote efficient use of time, equipment, technique and ingredients.
• Purchase food and supplies within the purchasing guidelines of OSU and UHDS, purchasing local, sustainable, and seasonal.
• Confer with Assistant Director for Culinary (AD: Culinary)/Executive Chef to develop culinary strategies & promotions for all micro-restaurants.
• Ensures the departments safety and sanitation goals are being exceeded on a daily basis.
• In collaboration with the AD: Culinary/Executive Chef, oversee the development and implementation of all menus & ensures recipes are developed and submitted on time for each micro-restaurant within the dining center.
• Work with the AD: Culinary/Executive Chef to the development of new recipes, daily specials and assist/develop theme meals.
• Ensure high quality food, production, presentation, flavor and customer service.
• Role model and ensure cleanliness in personal appearance, hygiene, food handling, work areas and food storage.
• Facilitate daily & weekly production meetings.
• Create a work environment that is welcoming to all employees, focused on motivating employees to do better and open to input from all.
• Work closely with the Executive Chef, Registered Dietician, F&B Manager, and other Chefs de Cuisine.
• As a member of the Culinary Team assist in food decisions that are in line with Dining's strategic direction.
• Develop menus that include multiple dietary and allergen needs along with healthy cooking principles.
• Insure all dishes are of high quality, meet food cost expectations and meet the vision of the Culinary Team.
• Keep the Food and Beverage Manager informed of new developments.
• Plan special menus for events and conferences.
• Work with the Dietician in accommodating guests and students with dietary needs and allergens.
• Ensure that dishes have proper labels regarding allergens and dietary preference.
• Develop recipes for Catering, or assigned restaurant concepts and grab and go items.
• Engage with all culinarians to develop new creative dishes.
• Evaluate menus routinely by use of surveys, direct customer contact, and by input from student and staff employees.
• Use Dining's Menu software to enter and manage recipes.
• Hire, train, supervise, evaluate, discipline and coach fulltime staff and students.
• Develop and implement training programs that set culinary expectations and instruct the production staff on cooking, food handling, safety, sanitation, customer service and other areas as needed.
• Schedule fulltime staff and collaborate with other managers for student staff according to business needs.
• Provides leadership, mentoring, coaching and advising to all staff.
• Evaluate staff on an ongoing basis and provide daily coaching.
• Complete annual performance evaluation, provide professional goals and update position descriptions.
• Follow progressive discipline as necessary.
• Ensure staff is in proper uniform and appearance.
• Administrative decisions include a strong understanding of food cost, labor cost and menu pricing with the ability to recommend and implement cost saving processes.
• Attend weekly dining center and department meetings; ensuring confidentiality when needed but communicates appropriate information to dining staff as needed.
• Use foodservice software to gather production info and forecast future needs.
• Forecast production levels and menus based on relevant information and record keeping.
• Review all recipes for appropriate pricing and food cost.
• Enter recipes within the structured guidelines.
• Contribute all relevant information to managers and supervisors in a timely manner.
• Seek assistance and logistical support for busy periods from other chefs & managers.
• Informs all culinarians in timely manner with relevant information of future production needs and changes.
• Actively seeks feedback and ideas from staff and customers.
• Develop staff training/inspirational days with fellow managers/chefs and Food and Beverage manager.
• Forecast the kitchen's needs for smallware and equipment.
• Complete monthly inventory and oversee daily data entry.
• Manage and approve staff leave requests and timesheets.
• May need to process student payroll or prepare schedules for posting.
• Expected to communicate clearly with, compassion and respect to all employees, including students.
• Expected to lead by example, role model a positive attitude and instill a positive attitude.
• Facilitate cooking classes or educational programs for guests, staff and/or students as needed.
• Assume the role of Food & Beverage Manager or Duty Manager whenever business needs require.
• Complete various projects assigned by the supervisor.
• Actively participate in the coordination of department's response to emergency situations.

Benefits

• Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents.
• Free confidential mental health and emotional support services, and counseling resources.
• Retirement savings paid by the university.
• A generous paid leave package, including holidays, vacation and sick leave.
• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.
• Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program.
• Optional lifestyle benefits such as pet, accident, and critical illness insurance.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Educational Services
• Education Level: Bachelor's degree