NACE Career Center

SOUS CHEF – BAY LAUREL CATERING

Thank you for considering HFS UW Dining, a unit within Housing & Food Services at the University of Washington—Seattle.

At the University of Washington, diversity is integral to excellence. We value and honor diverse experiences and perspectives, strive to create welcoming and respectful learning environments, and promote access, opportunity and justice for all.

HFS provides on-campus housing to over 10,000 student residents and operates over 40 dining and café locations that serve the entire campus community. In order to successfully accomplish this, we employ over 1,200 students, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement—working together to enhance student life—teamwork and service to our students and customers are at the heart of our business.

To learn about our commitment to diversity, equity, and inclusion at UW Housing & Food Services, you are encouraged to review our Diversity, Equity, and Inclusion Statement Training.

PURPOSE
Manage the culinary operations for the Central Production Kitchen and support the Bay Laurel Catering (BLC) kitchen.

RESPONSIBILITIES

Culinary Operations (40%):
•Ensure that the appearance of the food preparation, food production and event location areas meet expectations for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent product and customer service.
•Ensure that food is handled and stored according to UW and HFS health and safety guidelines.
•Ensure adherence to sanitation, safety and other food and kitchen safety programs.
•Seek continuous improvement in recipes through testing and execution with culinary staff and management with oversight from the Assistant Director of Dining and Culinary Operations.
•Design and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality.
•Contribute culinary input and ideas that support growth and improvement of the unit brand.
•Participate in creation of published and custom menus.
•Collaborate with culinary staff and management to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements, including costing.
•Develop formal and informal training for culinary staff in food preparation, production and display, and assists with hands-on training and mentorship of a diverse culinary team that includes classified and student staff of all levels.
•Design and implement quality control measures to insure consistent taste, presentation and food safety.
•Collaborate  with the culinary team on Food Service System (FSS) project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members
•Establish and regularly analyze inventory par levels to ensure that waste is minimized and the disposal of waste is documented.
•Contribute to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors.
•Ensure that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards, including ordering routine maintenance.
•Conduct in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service.
•Monitors attendance and adjusts staffing to meet daily production needs.
•Direct food production and work assignments for kitchen staff.
•Ensures that unit work complies with all contracts, policies and procedures applicable to the operation.
•Convene and lead production meetings.
•Instruct professional, classified, hourly and student staff on safe handling of food.
•Maintain visibility and accessibility with customers, building managers and staff members.
•Identify and recommend strategies for introducing, promoting and evaluating new product lines.
•Utilize the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
•Identify and correct unsafe conditions such as, poor equipment or work habits that might lead to an accident.
•Identfiy and utilize multiple venues for soliciting customer feedback and respond to complaints, questions and special requests.

Fiscal Management (20%):
•Analyze reports, including financial statements, production records, staffing schedules and responds to inquiries from the HFS Financial team.
•Analyze and monitors the performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.
•In conjunction with the BLC Assistant Director and the Executive Chef, work to ensure that there are appropriate controls on resources, including separation of duties between purchasing, receiving and counting inventory.
•Under the general direction of the Assistant Director for Dining and Culinary Operations, , support the recipe input and validation process for Food Service System (FSS).  This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy.
•Prepare and analyze food costs of menu items.

Leadership (20%):
•Identify, articulate and model values and behaviors that support an organizational culture characterized as inclusive, positive, productive and committed to serving staff and students.
•Serve as a member of the unit’s leadership team.
•Maintain relationships with internal and campus colleagues and stakeholders to foster collaboration and maintain regular feedback loops to ensure awareness of their concerns, policies and/or legal constraints.
•Serve on and encourage others to lead unit teams and lead or serve on Department and professional organization committees.
•Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.

Supervision (20%):
•Interview, select, hire and onboard staff.
•Ensure that staff are equipped to perform their work through understanding of their working and learning environment and needs.
•Supervise the work completed by direct reports, ensuring appropriate productivity and quality.
•Evaluate the work completed by direct reports and foster venues for feedback up and down the organization to support and affirm individual, unit and Department success.
•Provide guidance to direct reports on requirements and/or opportunities for learning and professional development.
•Prepare and conduct ongoing and timely performance appraisals for all employees, providing proper performance-based feedback.
•Approve time and leave for assigned staff in Workday.
•Direct staff on unit operation policies and procedures.
•Schedule employees to ensure proper staffing levels are maintained to meet customer service standards.
•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.
•Supervise Contract Classified and Student staff (At least 2 FTE Contract-Classified Staff).

IMPACT TO THE UNIVERSITY
Provides culinary services that contribute to UW events including large, comprehensive events like Convocation and manages large-scale production of packaged items that provide convenience to students, faculty, staff and campus visitors.

POSITION COMPLEXITIES
The logistics of preparing hot food for transport, delivery and service to ensure quality and food safety. For the production kitchen, the logistics for developing and maintaining production protocols for a variety of recipes to maximize throughput and minimize waste and ensuring food safety.

The diverse campus community made-up of students, faculty, staff, guests and visitors. This position collaborates in the drafting and preparation of frequently changing menus that take into consideration diverse dining needs and are inclusive to the needs of all guests. This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients.

WORKING CONDITIONS
The work schedule will vary based on events and production needs and will include weekend and evening work. The position will also be exposed to the 40 degree environment of the production kitchen when observing production and working with staff.

REPORTS TO
BLC Executive Chef

QUALIFICATIONS
Bachelor’s degree in hospitality, business administration or related field or accredited culinary certification and one year of management experience that demonstrates success:
•Working as a professional chef, applying comprehensive culinary knowledge and leadership skills to planning and execution of menus, recipes and special events
•Hiring, training and managing the performance of culinary support and service staff
•Establishing and maintaining controls for kitchen and food safety and sanitation
•Controlling costs through the use of financial reports, inventory, purchasing and production records and online payroll, budgeting and financial systems
•Communicating effectively one-on-one, in groups and through presentations to live and virtual audiences
•Using Microsoft Office products for communication through MS Teams and Outlook and preparing documents, reports and presentations using Word and Excel

Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

DESIRED QUALIFICATIONS
•Experience in college or university food services
•Experience with production of off-site, catered events
•Experience with food production for hotel banquets

CONDITIONS OF EMPLOYMENT
•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.

Application Process:
The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These assessments may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.