Chef de Cuisine

Milwaukee, WI, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible spending accounts

Job Description

The University of Wisconsin - Milwaukee (UWM) offers a dynamic and diverse working environment through its Dining and Retail Services Department. Operating with an $18 million annual budget, the department is a self-operated dining venture on campus that serves a broad community of students, faculty, staff, and visitors. UWM Dining and Retail Services includes multiple facilities like Sandburg Hall Caf cafe, Cambridge Commons Caf cafe, Restor Sandburg, Restor Cambridge, several Grind coffee locations, convenience stores, concessions operations, and a catering unit within the Student Union. With a permanent team of approximately fifty dedicated staff and over three hundred student employees, the department is focused on delivering top-quality food services across campus.

The department is committed to providing nutritious, delicious, and innovative dining experiences while ensuring operational efficiency and superior customer service. UWM Dining and Retail Services places emphasis on collaboration, sustainability, and inclusivity in menu development and service delivery, fostering an engaging and supportive work culture for its staff.

Job Requirements

Must have two years experience as Executive Sous Chef, Executive Chef, or Head Chef in a large food service operation
Experience with purchasing and inventory control
Experience managing large volume food production and catering events
Valid Driver's License and ability to drive state vehicles
Must be able to work collaboratively with diverse teams
Must be knowledgeable in safety, sanitation, and regulatory requirements
Ability to train and mentor staff effectively
Knowledge of menu development and customer service
Must complete and submit cover letter and resume during application
Ability to meet deadlines and participate in reference and background checks
Must adhere to university policies and accommodate diversity and inclusion initiatives

Job Qualifications

Two years experience as Executive Sous Chef, Executive Chef, or Head Chef in a food service operation with gross revenue exceeding one million dollars
Experience with purchasing and inventory control
Experience in large volume production, catering, or banquets
Valid Driver's License able to qualify to drive state vehicles
Experience working with food allergies and dietary limitations
Experience with institutional food sourcing and menu management
Experience managing food, labor, and supply budgets
ServSafe certification or equivalent
Two years of full-time foodservice management in a university or similar setting
State of Wisconsin Restaurant Manager Certification
Bachelor's degree or equivalent in culinary related field

Job Duties

Lead and inspire back of house kitchen staff in residential dining unit production
Implement menus and develop recipes
Hire, train, and mentor culinary staff
Collaborate with unit managers to optimize staff productivity
Enforce kitchen safety, quality, consistency, and sanitation standards
Monitor and maintain inventory and equipment
Oversee daily kitchen operations and participate in production as needed
Assist in departmental walkthroughs and vendor relations
Plan and deliver food service for operations and special events
Manage special projects and create financial and operational reports