Restaurant and Food Service, Special Events, Student Services
4 Year Degree
The Campus Executive Chef sets the culinary tone and example for the campus, by providing direct support and culinary leadership to the entire CWU Dining program, and campus community. The Campus Executive Chef produces and delivers exceptional food of the highest quality possible to meet the needs of a diverse population while providing exemplary leadership and satisfying the financial expectations of the University. The Campus Executive Chef is responsible for providing culinary leadership to ensure proper functioning of current dining operations and proper design and specifications for new and renovated operations.
Leadership - Model and incorporate CWU Dining mission and value statements at all levels within supervised locations. - Communicate CWU Dining goals and objectives to the food service management team and ensure that these goals and objectives are clearly transmitted to all staff within the units. - Supervise the work completed by direct reports, ensuring appropriate productivity and quality and provide constructive feedback so as to support success. - Develop the leadership abilities of direct reports through annual reviews, identifying learning opportunities and budgeted training plans. - Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
Operations & Customer Service - Track unit and staff culinary performance to ensure standards are met. - Establish and administer food safety and production standards, policies and procedures to ensure that risk of food-borne illness is minimized. - Respond to allegations of foodborne illness and maintain appropriate documentation on resolution. - Review manager’s monthly audits and work with Dining Leadership to correct problems and/or address improvement opportunities. - Review all facility Health & Safety inspections to identify what type of corrective action is needed and who will be responsible for it. - Participate in development of Pandemic and Emergency policies and planning to ensure the most effective use of Dining resources. - Participate in the opening of new/revised venues to provide leadership and hands-on support. - Participate in Quality Improvement Initiatives to ensure that Dining is represented and that the work on initiatives is communicated back to Dining staff - Represent the interests of Dining in the development of the master plans to ensure that planners and designers are aware of Dining’s needs and ensure operational interests are considered. - Develop conceptual design for kitchens and production areas in new facilities to ensure operational needs are considered and met. - Provide support to units to ensure there is appropriate managerial oversight when managers or key staff are absent.
Fiscal Management - Monitor and review reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team to ensure that they reflect the intended activities and outcomes of the period under review. When variances occur, investigate probable causes so that timely adjustments can be made. - Participate in the development of CWU Dining business plans and budgets to ensure that all aspects of culinary operations are considered and accounted for
Culinary Focus & Results - Approve requests for new recipes, menus, products and supplies to ensure standardization, cost effectiveness, relevance to customer needs and feasibility given existing staffing and equipment. - Develop Dining Services culinary goals and objectives with Dining Services leadership team to ensure buy-in and consistency. - Participate in the planning, creation and preparation of items for Presidential-level events, unit promotions and events catered by CWU Catering, both on- and off-site. - Mentor staff who are preparing for culinary competitions to help them rehearse in front of a camera/audience, understand the rules and develop a plan on how they might approach different black box scenarios. - Develop and administer programs to keep staff engaged and motivated about the culinary program.
Menu Management Leadership - Oversee the campus Menu Management (Computrition) functions performed as part of normal business operations, including purchasing, inventory, transfers and service menus. This position may be required to perform some tasks directly while reviewing or approving work delegated to staff. - Ensure unit staff are properly trained on using the Computrition system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback. - Use Computrition reporting functions to monitor unit performance by reviewing key metrics related to purchasing, inventory, menu mix and costing. Notify Dining Systems of suspected errors or issues. - Support the recipe input and validation process for Computrition. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy. - Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data. - Review current system data and reports to inform decisions on vendor and product selection. - Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. - Other duties as assigned
A bachelor's degree in hotel and restaurant management or completion of a recognized culinary program
Three years of progressive culinary management experience, preferably in a university setting.
Prior experience must include responsibility for multi-unit food service operations and development of culinary programs for multi-unit operations, reflecting deep culinary experience in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation.
Additional qualifying restaurant/food service work experience may substitute for work experience.
The candidate must have experience in effectively using basic office computer software (Word, Excel, Outlook, etc.), inventory/production software, and point of sale applications.
Strong interpersonal, verbal and written communication skills.
Ability to work in a fast-paced environment and collaborate effectively with different levels of employees and customers, with a focus on customer service.
Washington State Food Card within two weeks of hire and maintenance of thereafter.
ServSafe certification within three months of hire and maintenance of thereafter.
Allergy Training Certification within three months of hire and maintenance of thereafter.
OR applicable combination of education and/or experience which demonstrates teh ability to perform the essential functions of the position
Executive Chef or Master Chef certification from the American Culinary Federation
Advanced knowledge of culinary skills and equipment.
Special awareness of requirements of vegetarian, vegan, allergy-restricted, and other diets, as well as a wide variety of cultural and regional cuisines.
Strong financial knowledge and a deep understanding of food and beverage financial information.
Knowledge in mechanical issues and general maintenance principles.
Demonstration cooking and presentations experience.
Knowledge and experience providing food services in a university setting.
Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules.
Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.
How To Apply
To apply for this position, you must complete the on-line application and attach:
A detailed cover letter clearly demonstrating how your education and experience: (a) meet the required (and, as applicable, preferred) qualifications, and (b) demonstrate the ability to perform the responsibilities as described by the posting;
Resume including work history, education, training; and
Contact information for three professional references.
Select the link to access the CWU careers site.
Select the New User link to create and account, or if you are an existing user, sign in to your account.
Review the job description and select the Apply button to begin your application.
**Priority will be given to applications received by the screening date. Incomplete applications will not be considered.
Internal Number: 2545
About Central Washington University
CENTRAL WASHINGTON UNIVERSITY:
Central Washington University (CWU) is located in the beautiful Kittitas Valley in Central Washington State. Established in 1891 CWU offers more than 135 bachelor's and master's degrees, the university enrolls approximately 12,000 students and holds regional accreditation through the Northwest Commission on Colleges and Universities.
CWU’s exceptionally beautiful and well-maintained residential campus occupies 367 acres in Ellensburg, the largest city and county seat of historic Kittitas County. The city is situated in the geographic center of the state and on the eastern slopes of the Cascade Mountains. Central Washington is a world-class destination for hiking, mountain biking, fishing, camping, whitewater rafting, boating, skiing and snowboarding. Ellensburg is located approximately 100 miles east of the Seattle-Tacoma-Bellevue metropolitan area.