Chef de Cuisine

Washington State University • Pullman, WA

1d

About The Position

As the Chef de Cuisine for Student Affairs , you will work under the general direction of the unit General Manager and within a centralized culinary model led by the Associate Director of Culinary. You are responsible for executing established menus, recipes, and culinary standards within the dining facility. This role emphasizes hands on operational leadership, including coaching and developing staff, maintaining quality control, and ensuring accountability to defined culinary performance metrics such as plate cost and waste. Strategic culinary responsibilities, including menu structure, procurement standards, and concept development, are centrally directed, and you are responsible for implementation, compliance, and continuous improvement at the unit level. To support WSU’s ability to attract talent in a competitive job market, this recruitment has been approved for a hiring incentive payment of up to $4000.00. More information regarding the hiring incentive payment program can be located on the HRS website: Hiring Incentive – Human Resource Services, Washington State University (wsu.edu) . Additional Information: This is a full time ( 100% FTE), permanent position. This position is overtime eligible. Monthly Salary: $4,508 - $6,763.06| Commensurate with experience and qualifications In accordance with RCW 49.58.110 , the above salary reflects the full salary range for this position. Individual placement within the range is based on the candidate’s current experience, education, skills, and abilities related to the position. Benefits: WSU offers a comprehensive benefits package which includes 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; and employee tuition waiver. For additional information, please review the detailed Summary of Benefits offered by WSU for AP staff and Total Compensation .

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 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.
• Must be ServSafe certified.
• Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment.
• Ability to work a flexible schedule.

Nice To Haves

• Bachelor’s degree in Culinary Arts, Hotel and Restaurant Management or an American Culinary Federation 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 Jamix 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.
• Hazard Analysis Critical Control Point ( HACCP) certification.

Responsibilities

• Executing established menus, recipes, and culinary standards within the dining facility.
• Hands on operational leadership, including coaching and developing staff, maintaining quality control, and ensuring accountability to defined culinary performance metrics such as plate cost and waste.
• Implementation, compliance, and continuous improvement at the unit level.

Benefits

• WSU offers a comprehensive benefits package which includes 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; and employee tuition waiver.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 1-10 employees