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Responsible for planning, organizing, and managing the concept development, creation, testing, and implementation of culinary programs within Dining Services resulting in annual gross sales of $17 million. Supports the organizational mission and is responsible for meeting overall food cost goals for Dining Services; provides culinary guidance to the unit chef/managers and their culinary production staff; and maintaining culinary standards, sanitation and training for a large university’s retail/catering dining service team. This position will be responsible for overseeing and direction of an associate manager (chef) of the central production unit and sous chef responsible for test kitchen.
A Bachelor’s degree in a relevant field and four (4) years of progressively responsible relevant experience, which has included at least one (1) year of managerial experience. A Master’s degree in a related field may be substituted for up to one (1) year of the required experience. Education and experience can be tailored to fit the specific organizational entity/directorial assignment. Positions may require applicable licensure and/or certification.
Master’s degree in Culinary Arts, Hotel and Restaurant Management.
American Culinary Federation (ACF) Certified Executive Chef.
Experience in university culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation.
Experience managing a central food production/commissary facility providing finished bakery and deli products for multiple operations.
Experience in a management position with direct responsibility for development of culinary programs and food cost in a large scale catering operation with multiple catering locations.
Experience using food production software to manage recipe and menu development, food costs, forecast menus, food purchases and inventory.
Experience using CBORD food production software to manage recipe and menu development, food costs, forecast menus, food purchases and inventory is highly preferred.
Experience with sustainable food procurement and production.
Experience managing bargaining unit covered employees.
WASHINGTON STATE UNIVERSITY IS AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EDUCATOR AND EMPLOYER. Members of ethnic minorities, women, special disabled veterans, veterans of the Vietnam-era, recently separated veterans, and other protected veterans, persons of disability and/or persons age 40 and over are encouraged to apply.
WSU is committed to excellence through diversity and faculty-friendly policy action, including partner accommodation and NSF ADVANCE Institutional Transformation programs (http://www.advance.wsu.edu/).
WSU employs only U.S. citizens and lawfully authorized non-U.S. citizens. All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services.
WSU is committed to providing access and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities. To request disability accommodation in the application process, contact Human Resource Services: 509-335-4521(v), Washington State TDD Relay Service: Voice Callers: 1-800-833-6384; TDD Callers: 1-800-833-6388, 509-335-1259(f), or firstname.lastname@example.org.
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