Executive Chef I - Dining Center

University of Wyoming • Laramie, WY

2d • Onsite

About The Position

Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus.

Requirements

• Associate's degree in culinary arts or equivalent combination of education and experience
• 5 years supervisory experience in large scale dining facility or equivalent combination of education and experience
• ServSafe certification or the ability to obtain within 6 months
• Allergy training (e.g., AllerTrain) or the ability to obtain within 6 months
• Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy

Nice To Haves

• Manage time to meet project/event deadlines.
• Ability to lift 50 to 100+ pounds regularly with or without reasonable accommodation.
• Assist with work schedules and assign duties.
• Assist with a variety of menus.
• Coordinate quality assurance programs in area of specialty.
• Cook and prepare a variety of foods.
• Communicate effectively, both verbally and in writing.
• Foster a cooperative work environment.
• Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation.
• Use personal computers and basic software applications including spreadsheet and word processing applications.
• Organize and present to a variety of constituencies.
• Manage budgets and plan price assessments.

Responsibilities

• Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine.
• Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met.
• Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment.
• Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste.
• Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards.
• Budget Management: May assist with the department’s budget, controlling costs while maintaining quality.
• Menu Costing: Calculate food costs, establish pricing, and monitor profitability.
• Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations.
• Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program.
• Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events.
• Review and update department training materials.
• Maintain production records, update computer information on cost of recipes.
• Other duties as assigned.

Benefits

• Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan.
• Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs
• Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure.
• Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth.
• Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 1,001-5,000 employees