Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,900.00 - $76,800.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Tuition Assistance
Employee wellness programs
Job Description
The University of Washington (UW) is a prestigious public research university that offers a unique opportunity to make a significant impact on lives across its campuses, the state of Washington, and globally. Known for fostering an environment that thrives on diversity, intellectual excitement, artistic endeavors, and stunning natural beauty, UW promotes a culture of boundless energy, creative problem-solving, and dedication among its faculty and staff. Employees benefit from excellent professional growth opportunities and a comprehensive range of benefits that make working at UW a rewarding experience.\n\nWithin this dynamic institution, Housing and Food Services (HFS) plays a crucial role in supporting... Show More
Job Requirements
- A satisfactory outcome from the employment reference check processes and education verification
- possession of a Washington State Food Handler's Card
- ServSafe certification within three months of hire and maintenance of certification thereafter
- maintenance of a valid Washington State Driver's License
Job Qualifications
- Bachelor's degree in hospitality, business administration or related field
- minimum of one year of management experience in the food service industry
- excellent interpersonal, organizational, analytical, communication and problem-solving skills
- proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project
- experience in college or university food services (desired)
- experience in a high-volume production setting (desired)
Job Duties
- Collaborates with unit manager to ensure that goals and objectives are implemented
- maintains the vision, values and priorities of the department and work within the unit for alignment
- monitors attendance and adjusts staffing to meet daily production needs
- directs food production and work assignments for kitchen staff
- ensures that unit work complies with all contracts, policies and procedures applicable to the operation
- interviews and selects staff, and ensures staff are onboarded to the work unit and attend required HFS and UW required training
- convenes and leads production meetings
- instructs professional, classified, hourly and student staff on safe handling of food
- maintains visibility and accessibility with customers, building managers and staff members
- consults appropriately with HFS human resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems
- identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests
- directs staff on unit operation policies and procedures
- prepares and analyzes food costs of menu items
- schedules employees to ensure proper staffing levels to meet customer service standards
- ensures adherence to sanitation, safety and other food and kitchen safety programs
- establishes and ensures that inventory par levels are maintained to minimize waste
- manages documentation and disposal of waste
- contributes to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors
- ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards, including ordering routine maintenance
- conducts in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service
- identifies and recommends strategies for introducing, promoting and evaluating new product lines
- utilizes the online accident reporting system (OARS) for every work accident and injury, notifies appropriate authorities and personnel
- identifies and corrects unsafe conditions
- participates in monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the HFS financial team
- contributes to the monitoring performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals
- works to ensure appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory
- continuously monitors the appearance of the food preparation, food production and event location areas for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent product and customer service
- seeks quality improvement in recipes through testing and execution with culinary staff and management
- designs and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality
- contributes culinary input and ideas that support growth and improvement of the unit brand
- participates in creation of published and custom menus
- collaborates with culinary staff and management to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements
- develops formal and informal training for culinary staff in food preparation, production and display
- assists with hands-on training and mentorship of a diverse culinary team that includes classified and student staff of all levels
- designs and implements quality control measures to insure consistent taste, presentation and food safety
- works in conjunction with the culinary team on CBORD/FSS project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members
- supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures
- provides guidance to direct reports on requirements and/or opportunities for learning and professional development
- engages when necessary in performance management of employees within the catering organization
- prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback
- approves time and leave for assigned staff in Workday
- supports the recipe input and validation process for CBORD FSS under general direction of the campus executive chef including drafting recipes, answering clarifying questions, and performing or facilitating production testing for accuracy
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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