Executive Chef I - Dining Center

University of Wyoming • University, WY

1d • Onsite

About The Position

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: 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. At the University of Wyoming , we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW’s Benefits Summary . JOB TITLE: Executive Chef I - Dining Center JOB PURPOSE: 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
• This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook . Employees in essential positions may be required to work during emergency closures and winter closures based on the nature of their job duties and the reasons for the closure.

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: Executive
• Education Level: Associate degree