The Dining Services Chef is responsible for Board Plan kitchen operations to include hiring, management, supervision, and training of cooking staff. Establish and maintain systems to ensure that high quality food is consistently served to our guests. Oversee that safety and sanitation standards are adhered to, establish creative menu plans, and responsibly manage food/labor and equipment costs. Responsible for dining operations in the absence of the Dining Services Food Operations Manager. Direct and schedule full time back of the house employees as well as part time staff and student employees.

This is a full time, benefits eligible, salaried position with a hiring range of $63,009-$78.787 per year.

Core Responsibilities:

Manage Back of the House kitchen staff for assigned Board Plan kitchen to include but not limited to interviewing, hiring, scheduling, daily oversight, cost management, performance feedback and evaluations.   Establish and maintain high standards for the quality of food produced and its presentation. Responsible cost control measures. Consistently high kitchen cleanliness. Steadfast food safety and sanitation practices within the kitchen. Create a safe workspace with attention to safe work conditions and practices for our staff.   Design creative menu cycles that appeal to the broad spectrum of tastes that reside within the student community. React to comments from the community to make changes when needed to improve the perception of the cycle.   Strive to meet the special requests of students trying to navigate the menu cycle to find safe food that adheres to particular dietary/religious restriction.   Produce and maintain all files for the performance feedback and quarterly conversations with staff and operation. Include Human Resources on personnel issues that require their assistance and maintain appropriate office files.   Supervise receiver staff to purchase all food and non-food orders for the kitchen and manage the proper storage, inventory, and handling of food to ensure a safe and sanitary work environment.   Work collaboratively with the Dining IT team utilizing the menu management software to maintain production records, recipes, web-based menus, ordering and to conduct inventories according to business plan and respond to areas of concern to meet anticipated food cost expenses for the year   Appropriately schedule staff to meet the demands of the operation and manage time records in Oracle. This includes but is not limited to managing CTO requests and coordinating schedules to minimize unnecessary overtime.