And the job listing Expires on February 3, 2025
Full-Time Job Hospitality, Events & Tourism
Recommended Full-Time Salary Range: $51,072- $86,904
Job Summary:
University Housing and Dining Services is seeking a Chef de Cuisine (CDC). This is a full-time (1.00 FTE), 12-month, professional faculty position.
UHDS’ vision is to engage our students, enrich their lives and help them thrive. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards.
The purpose of the Chef de Cuisine is to provide support and leadership for day-to-day operations of the micro-restaurants including food production, supervision, and training within the assigned Dining Center. This includes establishing processes that ensure proper food handling techniques and health department compliance, ordering of food and supplies, developing menus and recipes within the guidelines set by the Culinary Team, meeting food cost goals, using a clear and positive communication style.
Key Responsibilities
1. 50% Culinary Leadership & Operations:
2. Provides operational leadership of the day-to-day functions of the micro-restaurants including oversight of food production, menu development and implementation, inventory management, and vendor communication and management.
3. 25% Employee Leadership and Supervision:
4. Hire, train, supervise, evaluate, discipline, and coach full-time staff and students.
5. 15% Administrative, Fiscal and Communication:
6. Administrative decisions include a strong understanding of food cost, labor cost, and menu pricing with the ability to recommend and implement cost-saving processes.
7. 10% Collaboration and other Duties:
8. Facilitate cooking classes or educational programs for guests, staff, and/or students as needed.
What You Will Need
* Bachelor’s degree with a focus on culinary management or related area or an Associate degree, vocational or technical degree in Culinary Arts, completion of a certified culinary apprenticeship plus 2 years working as a Sous Chef or above, or 5 years of progressive work as a Lead/Head Chef in a hotel, institutional, or full-service restaurant equivalent.
* A minimum of 3 years full-time work experience within a large commercial restaurant, hotel, catering operation, or institution demonstrating management and supervisory skills as well as excellent culinary skills.
* Demonstrated strong knowledge in a variety of culinary skills, techniques, and styles.
This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per University Standard: 05-010 et seq.
OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.
To apply, please visit: https://apptrkr.com/5939339
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