Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,600.00 - $93,200.00
Work Schedule
Standard Hours
Benefits
401k
Paid holidays
Paid vacation
sick days
Employee assistance program
Tuition Benefits
Athletic facilities access
Medical insurance
Dental Insurance
short-term disability
long-term disability
Paid parental leave
Wellness Program
free on-campus parking
Free UTA passes
Employee Discounts
Job Description
Brigham Young University (BYU) stands as the flagship institution of higher education within The Church of Jesus Christ of Latter-day Saints. Renowned for its commitment to faith, learning, and service, BYU aspires to be among the world’s exceptional universities. Located on a beautiful and historic campus, BYU fosters an inspiring environment that integrates academic excellence with spiritual growth. The university’s mission is deeply rooted in the Gospel of Jesus Christ and emphasizes assisting individuals in their quest for perfection and eternal life. This unique mission and culture provide countless opportunities for employees to serve, grow, and make meaningful impacts within... Show More
Job Requirements
- A firm commitment to the mission of BYU
- A degree from an accredited culinary school or a bachelor's degree with an emphasis in food science or a related culinary field or equivalent combination of education and work experience totaling at least four years including direct culinary training
- Minimum of three years progressive culinary management experience preferably in a university setting
- Ability to perform moderate physical effort including handling medium weight objects, use of kitchen equipment, working in variable temperature environments
- Ability to undergo a physical exam as part of the hiring process
- Members of The Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend
Job Qualifications
- A firm commitment to the mission of BYU
- A degree from an accredited culinary school or a bachelor's degree with an emphasis in food science or a related culinary field or an equivalent combination of education and experience totaling at least four years
- Minimum of three 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
- Develops recipes and performs kitchen testing to verify ingredient accuracy
- Oversees all aspects of menu management including purchasing, inventory, transfers, and meal rotations
- Utilizes leftovers appropriately to reduce waste
- Establishes food safety and production standards
- Responds to food borne illnesses and maintains appropriate documentation
- Develops conceptual designs for kitchens and production areas in new facilities
- Directs all aspects of food development
- Develops and performs routine inspection, preventive maintenance, and troubleshooting schedule for equipment
- Participates in high-level meetings providing expertise on food production methods and costs
- Creates and monitors financial statements and production records
- Investigates variances and adjusts accordingly
- Participates in development of BYU Dining business plans and budgets
- Responsible for all aspects of HACCP if needed
- Oversees EATEC documentation
- Ensures depletion and inventories are completed monthly
- Coordinates with managers and chefs on menu cycles
- Strategically plans personnel needs including staffing levels, training, development, and reorganizations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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