University Dining Chef

Ball State University•Muncie, IN

1d•Onsite

About The Position

Ball State University has a professional Chef position available in Ball State University Dining that offers an excellent benefits package, paid time off and the opportunity for work/life balance. The University Dining Chef position is responsible for directing, overseeing, and leading all food and beverage operations within Ball State University Dining. This position is a full time position, typically with standard business hours (Monday-Friday, daytime). The successful candidate will lead and direct subordinates resulting in good organization and minimal stress, promote teamwork, and execute excellent customer service that exceeds customer expectations. To learn more about Ball State University Dining, please visit our website at: http://www.bsu.edu/campuslife/dining. This position supervises full-time and part-time staff as well as student employees. They will also oversee menu and recipe development, inventory, and ordering.

Requirements

Associates degree from an accredited institution or equivalent combination of education, credentials, certification, and experience.
Over one year of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills.
Knowledge of equipment, cooking methods, measurements, and food safety.

Nice To Haves

Bachelor’s degree in culinary food management or hotel/restaurant and institutional management from an accredited institution
Prior experience supervising five or more full time employees, ordering food, and performing other management functions.

Responsibilities

Lead, direct, and supervise service personnel and students in all aspects of food production including baking resulting in timely production of high quality food and excellence in food presentation; assist with display cooking as scheduled; method of delivery must be accurate and must convey a genuine interest in and love of food and food preparation and a sense of excitement and enthusiasm for the cuisine; may execute chef skills outside of the regularly assigned unit for special events, summer scheduling (if available), and other unique situations.
Orient, coach and train employees resulting in well trained employees who consistently exhibit excellence in job knowledge and performance; ensure employees are well trained before working in any job assignment; provide accurate, balanced (positive and negative) feedback to employees regarding job performance and follow up on corrective measures; complete and maintain file documentation for all orientation, coaching and training of each employee according to departmental procedures.
Under firm deadlines utilize the Cbord Menu Management computer system to prepare menu item forecasts to (a) determined production of foods for service. (b) Correctly enter service statistics for historical record.
Communicate with peers and subordinates in a thorough, detailed, timely, evenhanded manner resulting in effective personal contact and/or the completion of “management log” entries that communicate necessary information to peers; attend shift meetings, unit and departmental management staff meetings, and relate telephone messages and/or other information accurately and in a timely manner, maintain confidentiality and ethical practices as relates to communications; in stressful situations, remain calm, in control, and have a positive impact on others; manage disagreements effectively and create an environment where peers, employees and customers are treated with dignity and respect and where rules, policies and procedures are consistently administered.
Under firm deadlines, scrutinize purchase requisitions and approve amounts of foods and supplies to be ordered based upon forecasted projections of sales of menu items, inventory levels and other indicators; manage purchasing assignments with the utmost business ethics and follow policies and procedures of Ball State University; complete an assigned weekly inventory of foods and/or supplies with a high degree of accuracy; submit completed inventory records in a timely manner, maintain appropriate inventory levels of foods and supplies; neither being over or under-stock.
Optimize profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, and proper charging of sales to customers and employees; require employees to use and care for the facility and equipment, and furnishings in a responsible manner; assist in evaluation of food, labor, and other controllable food costs; implement corrective measures as needed.
Evaluate, investigate and secure approval of the General Manager and the Assistant Director of Personnel or the Director, then issue warranted counseling or discipline to employees in a timely manner and according to university policies and procedures; submit written documentation of all investigations, interviews, meetings or conversations related to the situation in addition to copies of the properly issued disciplinary forms; accurately administer the union agreement and addenda thereto (including absence and tardiness policies and required record keeping).
Evaluate employee performance and complete timely formal appraisals forms impartially and in an unbiased manner; submit appraisals for the approval of the General Manager; properly conduct the performance review meetings with employees; route completed forms in a timely manner.
Assist in maintaining adequate staffing following University procedures to schedule replacement employees; complete documentation related to scheduling regular and overtime staff; demonstrate a commitment to affirmative action and equal employment opportunity.
Administer university and department policies relating to money handling and reporting; report all unaccounted monies (over $20.00) immediately to the General Manger and/or University police; may unlock facility for the day’s operations and/or secure the facility for the periods of closure; observe safety and security precautions to prevent personal or employee injury and theft of university or employee property; maintain personal and unit keys in a safe manner to prevent unauthorized use; report maintenance and repair needs of building and equipment in a timely manner.
Establish, evaluate and execute personal and unit goals, contribute to departmental goal setting and achievement.
Serve in a contributory and effective manner on teams, committees and task forces.
Assist in executing an effective marketing and promotion program for the unit in conjunction with the General Manager.
Demonstrate a professional appearance; wear clean, well pressed chef attire and follow dictates of the established dress code.
Perform other related duties as assigned.

Benefits

paid 24 vacation days
12 sick days
10 holidays a year
paid parental leave (6 weeks)
affordable health and dental insurance
robust long-term disability and life insurance plans
a range of retirement benefits
90 percent of your child's (or children's) undergraduate college tuition at Ball State
100 percent of the tuition costs for you to earn your undergraduate degree
80 percent of your graduate tuition
comprehensive medical and dental plans
a Health Savings Account (which we contribute to)
a whole range of wellness, retirement, and other benefits