Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $80,844.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
retirement plans
Paid Time Off
Professional development opportunities
Tuition Assistance
Employee wellness programs
Job Description
The University of Washington (UW) is a prestigious public research university known for its commitment to academic excellence, diversity, and innovation. Situated in a vibrant and scenic environment, UW is dedicated to fostering a healthy, intellectually stimulating, and inclusive community for staff, students, and faculty. Employees at UW are valued for their energy, creativity, and dedication to impactful work that benefits campus life, the state of Washington, and the world at large. The university places great emphasis on professional development, excellent benefits, and creating a positive workplace culture that supports growth and job satisfaction.
Within this dynamic university environment... Show More
Within this dynamic university environment... Show More
Job Requirements
- Bachelor’s degree in hospitality or related field
- Two years of sous chef-level management experience in culinary operations
- Leadership experience in high-volume seated restaurant, hotel, or university dining venue
- Proven ability to execute cook-to-order menu items
- Skilled in kitchen expediting and restaurant service
- Experience with concept development, kitchen management, and cost controls
- Ability to train and lead staff effectively
- Strong interpersonal and communication skills
- Experience in performance management and corrective action
- Proficiency in Microsoft Office applications
- Possession of a Washington State Food Handler’s Card
- ServSafe certification within three months of hire and maintained thereafter
- Valid Washington State Driver’s License to operate UW vehicles
- Successful completion of employment reference and education verification
- Ability to work full-time onsite with flexibility for multiple campus locations
- Willingness to participate in special events and essential staff duties during inclement weather.
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 seated restaurant, hotel, or university dining venue
- Effective cook-to-order menu execution in a restaurant setting
- Experience in kitchen expediting and service coordination
- Strong concept development, kitchen management, food and labor cost controls, and plating skills
- Proven staff training and leadership abilities
- Excellent interpersonal, organizational, analytical, and communication skills
- Experience providing constructive feedback and managing performance through corrective actions
- Proficiency with Microsoft Office suite including Word, Excel, Outlook, PowerPoint, and Project
- Equivalent education and experience may substitute when legally allowed.
Job Duties
- Develop and maintain positive and professional relationships with students, guests, and department colleagues
- Provide outstanding customer service and meet specialty diets and nutritional needs
- Lead weekly culinary planning, production meetings, and tastings
- Manage day-to-day culinary operations of a high volume, multi-concept food court
- Direct staff on dining operation policies and procedures
- Monitor inventory, cash, labor, and resource controls from ordering to sale
- Supervise, train, and provide performance feedback to culinary and front-line service staff
- Develop menus, cost recipes, and collaborate on menu and service development
- Ensure food safety, quality control, and attractive food presentation
- Utilize CBORD FSS for recipe input, validation, and production testing
- Participate in fiscal management including budget monitoring and vendor collaboration
- Maintain unit safety standards and report incidents appropriately
- Oversee staffing levels to meet production needs
- Manage waste disposal and ensure cleanliness of food preparation and storage areas
- Engage in performance management and progressive corrective actions for staff
- Provide product information for promotions and customer inquiries
- Support special event planning and student engagement
- Maintain a full-time, onsite presence and comply with essential staff requirements during inclement weather
- Communicate, plan, and coordinate with Food Services leadership.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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