Chef De Cuisine Campus Dining

Profile

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UM Campus Dining
invites applications for a
Chef De Cuisine
to oversee the production and service of food from the kitchen in which they will work. This person will envision, create and produce a variety of recipes and menus for Campus Dining’s operations. This includes auditing and managing CBORD recipes. This incumbent will assist the Executive Chef, who they will report to, in the planning and development of new concepts, including recipe RD and production, operational set up, ordering, and concept start up. The Chef De Cuisine will assist in the planning and implementation of special events across campus, including recipe development, working with the Production Manager on orders for event, and executing the event. This employee will also provide training for Sous Chefs and Culinary Associates within Campus Dining as determined by the Executive Chef and Executive Sous Chefs. This individual will also be responsible for filling a variety of positions across campus to cover operational needs and staff vacations.
The Chef De Cuisine will report to the Executive Sous Chef of Residential or Retail Dining depending on the operations they are assigned to assist. This employee will also supervise Sous Chefs, Culinary Associates, and students placed under their training by the Catering Manager or the Executive Sou Chefs.
This position requires incumbent to develop a working knowledge of the following:
Professional management and supervisory experience.
An ability to forecast and know menus and recipe production.
An understanding with a variety of food service equipment and ethnic cuisines.
An understanding of recipe and menu development and production of high-quality food, menus, and dining experiences.
Food and supply chain purchasing skills.
An understanding of standard food service reports including profit and loss, labor analysis, and annual operating budgets.
An understanding of addressing personnel issues and managing conflict.
An understanding with CBORD recipe creation and auditing.
Required Skills:
Professional management and supervisory experience.
Experience with catering, custom menus, and ethnic cuisine production.
Experience with high volume food service operations, catering and/or fine dining.
Ability to work with various food service equipment and cuisines.
Ability to effectively train employees.
Experience with recipe and menu development.
Ability to produce high-quality food, menus and dining experiences.
Experience with food and supply chain purchasing.
Ability to receive, store, and produce a wide variety of food items.
Experience with standard food service reports including profit and loss, labor analysis, and annual operating budgets.
Ability to address personnel issues and managing conflict.
Excellent written and verbal communication skills.
Computer skills including being sufficient in Microsoft Office Suite, Excel spreadsheets, and various food management systems.
Minimum Required Experience:
Bachelor’s Degree in hospitality or food service management and three (3) years chef experience or a two (2) year culinary degree and four (4) years chef experience or an equivalent combination of education and experience.
ServSafe certification or the ability to obtain certification within one (1) year of employment.
Preferred Qualifications:
Experience with display cooking and presenting menus to guests.
Experience working with college students as employees and guests.
About Campus Dining and UM
University of Montana Campus Dining supports student success through superior cuisine, exceptional dining experiences, and sustainable business practices. Some of our shared values and guiding principles include:
NOURISHMENT:
We serve wholesome, high quality, and nutritious food.
GUEST SERVICE:
The people we serve are our guests. We will exceed our guests’ expectations.
SUSTAINABILITY:
We commit to local, regional, and global environmental stewardship through sustainable business practices and agricultural economic development in Montana through the UM Farm to College Program.
PROFESSIONALISM:
We exhibit passion, excellence, integrity, loyalty, responsiveness, and innovation in the pursuit of our profession. We affirm, cultivate, and value our employees through professional development.
DIVERSITY:
We respect and celebrate the contributions, rights, and dignity of our diverse employees and guests.
PARTNERSHIPS:
We cultivate collaborative and financial partnerships with our on- and off-campus colleagues in support of the University’s mission.
FISCAL RESPONSIBILITY:
As a self-operated dining department, we maintain profitability to meet our obligations as a self-funded state auxiliary account. We are entrepreneurial in our exploration and development of new revenue opportunities.
**MEMBERS ONLY**SIGN UP NOW***. is flagship, research institution with approximately 10,000 undergraduate and graduate students. It is located in Missoula, a culturally vibrant community of about 75,000, surrounded by mountains and three rivers converge. Abundant recreational opportunities in surrounding state and national forests and nearby Glacier National Park and Yellowstone National Park complement a thriving intellectual atmosphere. **MEMBERS ONLY**SIGN UP NOW***. offers eligible employees a generous benefits package that positively separates UM from other local employers and offers many programs and policies to support work-life balance for its employees.
**MEMBERS ONLY**SIGN UP NOW***. is an Affirmative Action/Equal Opportunity employer and has a strong institutional commitment to the principle of diversity in all areas. In that spirit, we are particularly interested in receiving applications from a broad spectrum of qualified people who would assist the University in demonstrating its five priorities for action
: Place student success at the center of all we do; drive excellence and innovation in teaching, learning, and research; embody the principle of “mission first, people always; partner with place; and proudly tell the UM story.
To learn more about **MEMBERS ONLY**SIGN UP NOW***., Missoula, and the State of Montana, please visit the links below.
University of Montana
Video: Mission First, People Always
UM on YouTube
City of Missoula
Video: There's This Place
Destination Missoula
Missoula Area Chamber of Commerce
The State of Montana
Visit Montana
Position Details:
Position Title:
Chef De Cuisine
Position Number:
NEW
Department:
Campus Dining
Work Schedule:
Full-time, 1.0 FTE (40 Hours a week), Monday through Friday 8:00 am to 5:00 pm, 12 months/year.
Salary:
$24.253/hr.
Probationary Period:
Six months minimum
Benefits Include
Insurance package, mandatory retirement plan, partial tuition waiver, and wellness program.
Criminal Background Investigation is required prior to the Offer of Employment In accordance with University regulations, finalists for this position will be subject to criminal background investigations. ADA/EOE/AA/Veteran's Preference
Reasonable accommodations are provided in the hiring process for persons with disabilities. For example, this material is available in alternative format upon request. As an Equal Opportunity/Affirmative Action employer, we encourage applications from minorities, veterans, and women. Qualified candidates may request veterans’ or disabilities preference in accordance with state law. References:
References not listed on the application materials may be contacted; notice may be provided to the applicant. Testing:
Individual hiring departments at UM may elect to administer pre-employment tests, which are relevant to essential job functions. Employment Eligibility:
All New Employees must be eligible and show employment eligibility verification by the first date of employment at UM, as legally required (e.g., Form I-9).
Must be eligible to work in the United State upon hire. Sponsorship is not available for this position.

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