Req #: 239444 Department: HOUSING & FOOD SERVICES Posting Date: 02/18/2025 Closing Info: Closes On 03/10/2025 Salary: $6,360 per month Shift: First Shift Notes: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here. (https://hr.uw.edu/benefits/wp-content/uploads/sites/3/2018/02/benefits-professional-staff-librarians-academic-staff-20230701\_a11y.pdf) **Please note that this position has been reposted. If you have already submitted your application, you need not submit it again, as it has already been received.** **CHEF DE CUISINE - DISTRICT MARKET** As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills, and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits, and natural beauty. Housing & Food Services (HFS) supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service. In Housing & Food Services, our DEI statement reads: HFS will become an organization that prioritizes inclusive workplace communities, centered on belonging and opportunity for all staff. All HFS staff must accept responsibility to identify and interrupt biases, privilege, barriers, and power dynamics. We challenge ourselves to engage in open dialogue, active listening, and empathic learning. **POSITION PURPOSE** Use your skills in creativity, leadership, analysis, and culinary technique to manage food innovation and store operations at the highest volume UW Dining location on the Seattle campus. Whip up fresh ideas for the hot food program, action station, deli case, meat case and special menus. Lead a team to prepare and serve high-quality food that will keep customers coming back for more. Manage the day-to-day culinary operations, responsibilities, and leadership of staff in assigned unit. **DUTIES AND RESPONSIBILITIES** Leadership: + Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met. + Develop and maintain positive and professional relationships with guests and department colleagues. + Develop and maintain positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchens and work unit. + Participate in weekly culinary planning and/or production meetings, tastings, etc. + Monitors performance in unit safety, cash handling, customer service and food safety as assigned. + Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests. + Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. + Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.Operations and Customer Service: + Directs staff on unit operation policies and procedures. + Maintains proper controls over resources, including cash, inventory and labor. + Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production and sale. + Monitors attendance and adjusts staffing to meet daily production needs. + Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. + Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. + Identifies and corrects unsafe conditions; such as, poor equipment or work habits that might lead to an accident. + Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel. + Works with students and student groups in planning special eventsFiscal Management: + Monitors performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals. + Contributes to the unit’s business plan and budget in collaboration with Food Services leadership. + Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. + Contribute to probable causes for budget variances or discrepancies and makes adjustments. + Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.Culinary Focus and Results: + Develops menus, product consistency, and costs out recipes in collaboration with the campus executive chef and the Administrator. + Collaborates with the executive chef, onsite management team and Dining Administrator in the development of menus and services. + Trains staff on food preparation, production and display. + Designs and implements quality control measures to insure consistent taste, presentation and food safety. + Ensures that displays and presentations of prepared food, deli items, meat and seafood are attractive and designed to encourage sales, including appropriate labels and signage. + Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met. + Develops and implements new concepts and products that align with customer needs, as well as the promotion of campus and HFS activities and events. + Keeps up with dining trends and communicates new ideas to the leadership team. + Promotes sales through customer sampling and suggestive selling by creating guidelines and training staff for staff on how to offer samples and suggest ways to prepare and serve items. + Can provide product information for newsletters, promotions and customer inquiries through the Communication & Marketing department.Supervision: + Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training. + Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. + Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. + Engages when necessary in performance management of employees within the catering organization. + Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. + Approves time and leave for assigned staff in Workday. + Note: Supervises Contract Classified and Student staff (At least 2 FTE Contract-Classified Staff).CBORD: + Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. + Support the recipe input and validation process for CBORD FSS. 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. **IMPACT TO THE UNIVERSITY** The dining facility provides a high-quality dining experience to the residential and greater campus communities. **POSITION COMPLEXITIES** This position contributes to the oversight, offering and preparation of a variety of meal options for a customer base made-up primarily of student residents. This position collaborates in the drafting and preparation of frequently changing menus that take into consideration diverse dining needs and are inclusive to the needs of all students. This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients. **WORKING CONDITIONS** UW Dining operates seven days a week for breakfast, lunch and dinner. The position will have a regularly scheduled shift and will cover other shifts to establish and maintain an overall presence and to ensure appropriate supervision. Position will also work special events that occur weekends and evenings.Typical schedule Sun – Thurs (Mid Shift) but may vary depending on operation’s conditions. **REPORTS TO** Unit Manager or Unit Culinary Leader **MINIMUM REQUIREMENTS** + Bachelor’s degree in hospitality, business administration or related field. + Minimum of one year of management experience in the food service industry. _Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration._ **ADDITIONAL REQUIREMENTS** + Excellent interpersonal, organizational, analytical, communication and problem-solving skills. + Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project. **DESIRED QUALIFICATIONS** + Experience in college or university food services. **CONDITITONS OF EMPLOYMENT** + A satisfactory outcome from the employment reference check processes and education verification. + Possession of a Washington State Food Handler’s Card. + ServSafe certification within three months of hire and maintenance of certification thereafter. + Maintenance of a valid Washington State Driver’s License. **Application Process:** The application process may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These assessments may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are access ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed. University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.