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Executive Chef, UW Food Services

Date: October, 2014
Reports to (Job Title): Director, UW Food Services
Jobs Reporting (Job Titles): Chef, Head Baker, Apprentice
Location: Main Campus
Grade:

USG 11

35 hr/wk


Primary Purpose

Provide professional culinary expertise, vision and leadership for areas including food quality, culinary creativity, menu development, nutrition and dietary needs, food presentation, and department sustainability while supporting the strategic direction of the department. Responsible for the development and implementation of related initiatives while remaining current with the latest trends and best practices in the culinary field.  

Key Accountabilities:

1.  Represent the department as the culinary expert

 

2.  Financial accountabilities

 

3.  Effectively manage people resources

 

4.  Contribute to the enhancement of a positive customer experience

 

5.  Procurement and food inventory oversight

 

6.00Other duties as assigned

Position Requirements

Education:

A university undergraduate degree, Certified Chef de Cuisine (CCC), or equivalent education and experience is required.

Experience:

Five years of progressive senior management experience in a culinary environment overseeing multiple large volume production kitchens (restaurants, food chains, hotels, cruise ships or tourism) is required.

 

Technical:

MS Word Excel PowerPoint Other
Basic Basic Not required
  • Proficient in proprietary restaurant software to manage day-to-day operations, inventory and payroll  
  • Experience with Point of Sale equipment
  • Intermediate experience with Outlook or e-mail applications

Nature and Scope

Interpersonal Skills:

Internally communicates with members of the University community to deal with, influence and motivate others. Externally interfaces with, influences, and motivates customers, suppliers, vendors. Liaise with various professional networks.

Level of Responsibility:

Manages a distinct group of operations within the department and is responsible for the work within that group of operations and the management of team projects. Also includes the oversight of one or more full kitchen or unit operations on campus.

Decision-Making Authority:

Makes frequent, timely, independent, complex and diverse decisions on the basis of general guidelines and directives.  Requires flexibility in decision-making, responding to changing priorities and competing demands.

Physical and Sensory Demands:

Typical of a Management position within a restaurant setting with extensive hands-on activities and requires moderate exertion of physical effort.

Working Environment:

Team environment in an office and/or kitchen based setting and involves frequently visiting UW Food Services units and functions as needed. Required to maintain a flexible schedule to facilitate daily operations and events, which may include work rotation through day, evening and weekends.