To apply for a job at Central Washington University, please go to careers.cwu.edu. Central Washington University is an Affirmative Action/ Equal Opportunity/Title IX employer committed to providing employment opportunities without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity, age, disability, or protected veteran status.
The Sous Chef/Production Manager helps to create and lead a culinary program that emphasizes quality, excellence, and customer service through effective leadership of back of the house efforts. The production manager participates with the management team in a collaborative effort to coordinate and synchronize the operations and services to achieve the vision and goals of Dining Services.
Production Responsibilities - Responsible for ordering, delivery and preparation of food to meet planned menu and service needs. Ensure that goals are set and met for procurement of quality food product and to source local product as a primary goal. Work with brokers and other vendors on creating and procuring innovative and exciting new products. - Responsible for assignment, allocation and reporting of student labor. Generate daily labor reports from data in time and attendance system. Makes corrections to exceptions and student work hours as needed on a daily basis. Follow proper reporting procedures for unit performance data to include cash sales, labor hours worked and inventory. - Resolves issues that directly affect production and service of forecasted quantities of food by coordinating with service managers and staff as needed. - Actively participates, supervises, trains and directs staff in proper handling, preparation and storage of food products. - Establishes and maintains a quality control program for food and beverage preparation and service including actively participating in and overseeing food preparation and providing feedback and direction to staff. - Responsible for actively controlling food waste and to proactively promote sustainability efforts and goals. - Responsible for actively managing the receiving dock at the SURC. - Use the current menu management software to update and to ensure accuracy of recipes, pricing and nutritional information. - Ensures staff reads and follows standardized recipes.Adjusts weights and measurements of ingredients to match quantity of production. - Ensures cleanliness and sanitation of work areas throughout meal periods and during non-operational times. - Responsible for the proper staffing, management, training and operation of the dishroom. - Supervises, directs and participates in proper and safe use, cleaning and maintenance of equipment. Is responsible for providing recommendations for equipment repair and/or replacement. - Supervise the cleaning and sanitization of equipment after production is complete. - Actively leads and/or participates in weekly unit production service staff meetings. - Works with management team in developing new and creative programs designed to meet the diverse culinary preferences of college students. - Actively solicits patrons' suggestions and respond to complaints, questions, and special requests.
Departmental Training Responsibilities - Trains and evaluates staff performance, including civil service, students and temporary employees. - Coaches, provides feedback and mentors staff and peers to improve efficient performance. - Plans, conducts and monitors monthly safety training meetings. - Develops and maintains in-service orientation and training for new employees. - Develops, implements, and provides department-wide training on sanitation, safety and other food safety procedures.
Leadership Responsibilities - Actively engages in recruitment and hiring new employees. - Clearly defines performance expectations, ensure accountability and provides ongoing informal feedback, coaching and mentoring. Conducts formal performance evaluations; - Oversees and directs the work of staff. Serves as mentor, coach and leader and resolves complaints or issues. - Promotes professional development opportunities. - Develops and fosters supportive working relationships, motivation and engagement. - Communicates information to staff on an ongoing basis to influence staff engagement and to be a part of a larger community. - Recognizes and rewards employees for good performance. - Schedules both Civil Service and student employee work hours/shifts; monitor hours worked; approve payable time and absence requests.
- Other duties as assigned
Associates Degree or related certificate in Culinary Arts or related field.
Over 5 years of progressively responsible experience working in a large commercial/institutional type kitchen setting.
Supervisory experience performing such duties as hiring, training, scheduling, evaluating employees and building teams.
Experience with Microsoft Office Suite software such as Word, Excel, Access and e-mail or similar software.
Experience with menu development, food ordering and understanding and applying nutritional standards.
OR Any combination of education and experience which clearly demonstrates the ability to perform the essential functions of the job.
Must have or be eligible to obtain WA State Food Handler's permit within 30 days of initial hire date
Must be able to obtain SERVSAFE Certification within 6 months of initial hire date
Bachelor's or equivalent degree in culinary arts or related field
Previous experience in higher education food service operations
Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules.
Creativity: Ability to use creativity to develop new menu's and food items and incorporate them into Dining Services and large events that have special catering needs.
Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
Leadership: Ability to lead and coordinate team efforts of kitchen staff thru direction and interaction. Ability to teach and train student employees in a fast paced environment.
Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
Commitment to Sustainability: In all aspects considers the impact on the environment and health of the community and strives to locally source
Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.
Pay, Benefits, & Work Schedule
Salary: Dependent upon qualifications and experience
Schedule/Appointment: Hours will vary
Working Conditions: Work is performed primarily indoors, at times in hot/cold/noisy/wet areas with some exposure to hazardous equipment and products. Working in temperatures from 0 degrees (freezer) to 350+ degrees (around cooking equipment) is common. Work requires walking and/or standing (often in a stationary position) for the majority of each shift. Bending/climbing/carrying/pulling/pushing/lifting associated with loading/unloading of supplies and preparation, plating and serving of food is required. Occasional overtime is required and shift work may be required.
Additional physical requirements of the position include: pushing utility and hand carts with up to 150 lbs of supplies to various work stations; correctly lifting up to 35 lbs individually from the floor or shelf locations to heights of 48" so products can be poured into smaller containers or put on work tables.
Benefits:CWU offers a comprehensive benefits package including medical and dental insurance, retirement and optional savings plans, life and disability insurance, along with vacation and sick leave plans depending on employment classification. For additional information please visit:http://www.cwu.edu/hr/benefits-0
How To Apply
To apply for this position, you must complete the on-line application and attach:
A detailed cover letter clearly demonstrating how your education and experience: (a) meet the required (and, as applicable, preferred) qualifications, and (b) demonstrate the ability to perform the responsibilities as described by the posting;
Resume including work history, education, training; and
Contact information for three professional references.
Screening Begins: August 1, 2017
**Priority will be given to applications received by the screening date. Incomplete applications will not be considered.
Name: Dan Layman Title: Director Email: Laymand@cwu.edu Phone: (509) 963-1332 Website:Dining Services
Please contact Human Resources firstname.lastname@example.org 509-963-1202 if you require technical assistance with the on-line application process.
Conditions of Employment
Prior to employment, final candidate(s) will be required to submit to a background check. All information obtained through background investigations will be strictly confidential and revealed only to those required to have access.
Located in historic Ellensburg, Washington, Central Washington University is a public four-year university. Home to over 10,000 students, Central has a commitment to hands-on learning and discovery, which takes students beyond the limits of the classroom and books. Central prepares students to become well-educated citizens who are ready for high-demand careers in the workforce and offers over 150 ...undergraduate majors as well as graduate studies programs and research. To prepare and enable students to succeed in a global economy, Central partners with over 30 colleges and universities around the world.CWU is an Affirmative Action/Equal Opportunity Employer/Title IX/Veteran/Disability Employer.