Titus Creek Bistro Chef

Walla Walla Community College•Walla Walla, WA

10d•Onsite

About The Position

Walla Walla Community College is hiring a full-time Titus Creek Bistro Chef at its Walla Walla campus. The Chef oversees day-to-day dining services and the daily food-service operations of the Titus Creek Bistro, including menu development and execution, purchasing and receiving, inventory, staffing, customer care, and budget control. The role calls for food-service expertise, professionalism, a positive attitude, and ownership of the operation. The Chef collaborates as needed with Culinary Arts Program Faculty and supports instruction when requested by faculty. The Chef provides leadership and guidance to students and staff while meeting customer expectations, food safety and hygiene standards, and financial targets. The position has responsibility for hiring and supervising food-service staff and budget authority, and reports directly to the Vice President of Administrative Services. It is a bargaining-unit professional position and is overtime eligible. Work is performed almost exclusively indoors in a kitchen. The typical schedule is Monday through Friday, eight hours per day; the summer schedule is Monday through Thursday, ten hours per day. The position requires a flexible schedule. The annual salary range for initial placement is $68,898–$77,952, with scheduled annual salary increments. Benefits include paid sick and vacation leave; medical, dental, life, and long-term disability insurance; retirement; and two optional deferred compensation programs.

Requirements

Culinary Arts degree.
Three to five years of progressively responsible food-service experience.
Two years of management or supervisory experience.
Experience with fiscal oversight.
Customer-service experience.
Valid driver's license.
Washington State Food Handlers Permit.
Excellent oral and written communication skills.
Strong leadership and interpersonal skills, and ability to work as a team member.
Ability to communicate professionally, clearly, effectively, and efficiently with individuals and groups inside and outside the organization.
Ability to execute events for 150 or more people, including timely food production and preparation.
Basic computer skills, including Word, Excel, and Outlook.
Ability to recognize and support cultural, ethnic, gender, and other individual diversities.
Ability to lift up to 60 pounds with hand trucks, dollies, or other aids; stand for extended periods; and work a flexible schedule.
Any combination of education, experience, and/or training providing the knowledge and skills to perform the job may be considered.
Must provide acceptable documentation of lawful authorization to work in the United States within three days of employment.
Official college transcripts are required at the time of hire.

Nice To Haves

ServSafe Certification.
Bilingual English/Spanish.

Responsibilities

Manage the day-to-day operations of WWCC dining services, including sales, purchasing, receiving, storage, inventory quality, and customer care.
Manage the daily food-service operation of the Titus Creek Bistro through menu development, procurement, menu execution, staffing, and budget control.
Offer nutritionally balanced, healthy menu items and account for dietary restrictions when developing menus.
Provide excellent customer service to encourage repeat business.
Manage budgets and food-cost operating margins and maintain efficient operations across college food-service facilities.
Ensure safety and HACCP sanitation procedures are followed throughout the flow of food from receipt to service.
Interview, screen, and hire part-time personnel as budgeted and required.
Budget and schedule paid staff hours and assign duties.
Develop, maintain, and revise menus and pricing to support profitability.
Work with Business Services and the Administration to develop subsidized menu offerings related to students and food insecurity.
Schedule, train, and supervise part-time and student staff.
Monitor the quality of products and services.
Maintain stock levels and order supplies as needed.
Organize, prepare, and execute internal catering events.
Coordinate menu production and product utilization with the Warrior Marketplace and program instruction to reduce food costs and improve return on investment.
Support the instructional program as requested by Culinary Arts Faculty.

Benefits

Paid sick leave.
Paid vacation leave.
Medical insurance.
Dental insurance.
Life insurance.
Long-term disability insurance.
Retirement program.
Two optional deferred compensation programs.
Automatic deferral of 3% of taxable income into the State of Washington Deferred Compensation Program for full-time employees.
Health Reimbursement Arrangement (VEBA): exempt employees set aside 1% of gross salary, and participation is required.