Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $80,844.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Flexible Schedule
Employee Discounts
Job Description
The University of Washington (UW) is a premier public research university located in Seattle, renowned for its commitment to diversity, intellectual excitement, artistic pursuits, and natural beauty. With a mission to change lives on campus, throughout the state, and around the world, UW provides an inspiring workplace that brings together talented individuals dedicated to building stronger minds and a healthier world. UW offers its employees exceptional professional growth opportunities, outstanding benefits, and access to unique resources while fostering an environment that values diversity and inclusivity. The university is an affirmative action and equal opportunity employer, ensuring equal employment consideration for... Show More
Job Requirements
- A satisfactory outcome from employment reference checks and education verification
- Possession of a Washington State Food Handler's Card
- ServSafe certification within three months of hire and maintenance thereafter
- Maintenance of a valid Washington State Driver's License to drive UW Vehicles
- Ability to work flexible hours including extended hours, weekends and holidays
- Ability to lift 50 pounds and carry 25 pounds
- Commitment to inclusive workplace communities and adherence to UW and HFS policies
Job Qualifications
- Bachelor's degree in hospitality or related field
- Two years of sous chef-level management experience in culinary operations
- Leadership experience in high volume restaurant, hotel, or university dining venue
- Experience with cook to order menu execution
- Effective expediting on kitchen and service sides
- Knowledge of concept development, kitchen management, food and labor cost controls, and plating
- Training and leadership skills for staff
- Strong interpersonal, organizational, analytical, communication and problem-solving skills
- Experience in supervision including training, feedback and corrective action
- Proficiency with Microsoft Office including Word, Excel, Outlook, PowerPoint and Project
Job Duties
- Develops and maintains positive and professional relationships with students, provides outstanding customer service and ensures specialty diets and nutritional needs are met
- Develops and maintains positive relationships with guests and colleagues
- Provides strong leadership and communication among culinary and front-line service staff
- Participates in culinary planning, production meetings, and tastings
- Monitors unit safety, customer service, and food safety performance
- Responds to customer feedback, complaints, questions and special requests
- Consults with Human Resources to ensure compliance with policies and union contracts
- Directs staff on dining operation policies and procedures
- Manages inventory including purchasing, receipt, storage and distribution
- Monitors and adjusts staffing to meet production needs
- Maintains cleanliness and health standards in displays, freezers and storage areas
- Identifies and corrects unsafe conditions and reports accidents
- Collaborates with students and groups for event planning
- Monitors products, services, and programs to meet sales and service goals
- Contributes to business planning and budget
- Reviews financial and staffing reports
- Controls purchasing, receiving and inventory counting
- Develops menus, recipes, and costings in collaboration with executive chef
- Trains staff on food preparation, production and display
- Implements quality control measures for taste, presentation and safety
- Ensures attractive food displays and signage
- Monitors performance indicators and intervenes when necessary
- Develops new concepts aligned with customer needs and promotions
- Keeps up with dining trends and communicates ideas
- Promotes sales through sampling and suggestive selling
- Provides product information for communications
- Interviews, selects and on-boards staff
- Supervises staff productivity, quality and customer service
- Provides guidance and performance appraisals
- Supports recipe input and validation for CBORD system
- Reviews system data and reports for menu and pricing decisions
- Analyzes KPIs related to recipe costing and compliance
- Maintains a full-time onsite work presence
- Adapts to various working conditions and venues
- Complies with essential staff designation during inclement weather
- Participates in special events during evenings and weekends
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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