Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,600.00 - $93,200.00
Work Schedule
Standard Hours
Benefits
401k
Work-life balance
Employee assistance program
Tuition Benefits
Athletic facilities
Medical insurance
Dental Insurance
short-term disability
long-term disability
Paid parental leave
Wellness Program
Free parking
UTA passes
Employee Discounts
Job Description
Brigham Young University (BYU) stands as the flagship institution of higher education for The Church of Jesus Christ of Latter-day Saints. Renowned not only for its world-class academic programs but also for its unwavering commitment to religious values, BYU fosters an environment centered on faith, learning, and community. Situated on a beautiful and historic campus, BYU provides a distinctive educational experience where every employee and student is encouraged to grow both intellectually and spiritually. The university’s mission, "To assist individuals in their quest for perfection and eternal life," guides every initiative and interaction, creating a culture deeply rooted in the... Show More
Job Requirements
- Firm commitment to the Mission of BYU
- Degree from an accredited culinary school or bachelor’s degree with a focus in food science or culinary related field or equivalent combination with direct culinary training
- Minimum 3 years progressive culinary management experience preferably in a university setting
- Ability to handle physical effort including lifting 20-50 lbs frequently
- Willingness to work in variable temperature environments
- Ability to operate kitchen equipment such as slicer, mixer, grills, ovens, tilt skillet, freezers, and knives
- Must hold and be worthy to hold a current temple recommend if a member of The Church of Jesus Christ of Latter-day Saints
Job Qualifications
- Firm commitment to the Mission of BYU
- Degree from an accredited culinary school or a bachelor’s degree with an emphasis in food science or another culinary related field or an equivalent combination of at least 4 years of education and work experience with direct culinary training
- Minimum of 3 years progressive culinary management experience preferably in a university setting
- Certified Chef de Cuisine or Executive Chef Certification from the American Culinary Federation preferred
Job Duties
- Develop recipes and perform kitchen testing to verify ingredient accuracy
- Oversee all aspects of menu management including purchasing, inventory, transfers, and meal rotations
- Utilize leftovers appropriately
- Establish food safety and production standards
- Respond to food borne illnesses and maintain appropriate documentation on resolution
- Develop conceptual designs for kitchens and production areas in new facilities
- Direct all aspects of food development
- Develop and perform routine inspection, preventive maintenance, and troubleshooting schedule for equipment
- Participate in high-level meetings and provide expertise of food production methods and costs
- Create and monitor reports such as financial statements and production records, investigate probable causes of variances, and make adjustments
- Participate in the development of BYU Dining business plans and budgets
- Responsible for all aspects of HACCP if needed
- Oversee EATEC documentation
- Ensure depletion and inventories are completed by end of the month
- Coordinate with managers and chefs on menu cycles
- Responsible for strategic personnel planning and decision making for assigned areas including staffing levels, training, development, and reorganizations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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