Unfortunately, this job is expired as of 4/11/2016.
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Under the general direction of the Assistant Director Culinary, the position encompasses both creative and analytical responsibilities by bringing the Dining Services mission to life through the benchmarking, testing and validation of current and proposed menu offerings. This position will also assist the Executive Chef for catering with production and execution of events. This position required a blend of highly developed culinary creativity with a demonstrated knowledge of high volume food production. Practical operational capabilities must include: food costing and related financial skills, practical experience with both quantitative and qualitative evaluation of foods and food equipment/procedures, and a demonstrated ability to effectively train peers and unit-level Chefs in support of new recipe implementation.
Responsibilities include: recipe development, testing and analytical evaluation of recipes and products. Frequently responsible for the culinary supervision of cook leads, food service worker leads, student and temporary employees. Also responsible for training and presentation of concepts and products, assist with maintenance of the internal recipe and costing database and the efficient sourcing and management of the test kitchen product inventory.
The sous chef supports the organizational mission and culinary philosophy. Assists with the long and short term planning of Dining Services. Enforces objectives, policies, standards, and procedures of Dining Services. Contributes to a positive and harmonious work environment.
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.
An Executive Sous Chef certification from an accredited culinary institution.
Experience with a menu management software system that provides:
-ordering, receiving, production, and service of menu items within the menu cycle and concept platforms.
-forecasting and post-data collection of menu items within the menu cycle.
-re-forecasting/updating of the menu cycle in accordance with weather, projected customer attendances, product availability, consumer trends, calendar/holiday events.
Experience in a management position with direct responsibility for development of culinary programs and food cost.
Experience with sustainable food procurement and production.
Experience managing bargaining unit covered employees.
Proven capability of assuming all responsibilities in the Executive Chef’s absence.
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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