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Responsibilities include working under the general supervision of a Food Service Manager or administrative equivalent and responsible for supervising a dining service operation or managing a central production facility. Assisting in developing and maintaining operating policies and procedures; preparing and administering budgets, monitoring expenses, ensuring equipment maintenance, and maintaining inventories; and managing personnel, directing and assisting in the production and delivery of food services such as catering. Managing operations and personnel in a central production facility, ensuring quality control and efficient production of bakery, salad, deli, new products and deliveries as well as a satellite unit delivery system.
A Bachelor’s degree in hotel and restaurant administration, institutional management, business administration or closely related field and two (2) years of supervisory/management experience which included planning and budgeting. Additional qualifying food service work experience and/or vocational training in quantity food preparation may be substituted, year-for-year, for college education.
-Bachelor’s degree or higher in Culinary Arts, Hotel and Restaurant Management or an Executive Chef certification.
-Experience in university culinary operations.
-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 a catering management system.
-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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