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Culinary Services Supervisor II - Sous Chef, UM Campus Dining

Employer
University of Montana
Location
Montana, United States
Salary
Salary Not Specified
Posted date
Jul 28, 2021

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Position Type
Faculty Positions, Professional Fields, Vocational & Technical Fields, Science, Technology & Mathematics, Agriculture & Animal Sciences, Administrative, Business & Administrative Affairs, Other Business & Administrative Affairs, Auxiliary Services, Food Services Management
Employment Type
Full Time
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UM Campus Dining invites applications for a Culinary Services Supervisor II – Sous Chef . The Sous Chef in the Food Zoo is a union position and reports to the Executive Sous Chef for Residential Dining. The Sous Chef is responsible for the safe production, transportation, and presentation of food items from the Food Zoo. Additionally, they are responsible for all food prepared in the Food Zoo kitchen and will assure that CBORD recipes are followed, Serving Line Worksheets are completed and all leftover food is properly handled. The incumbent will also actively train student and classified kitchen staff.

The Sous Chef will envision, create and produce a variety of recipes and menus for the Food Zoo, Corner Store and special residential dining events. They are responsible for auditing and managing CBORD recipes for the Food Zoo. In the absence of the Production Manager, the Sous Chef will order food and supplies for upcoming events. The Sous Chef supervises and directs all student and classified employees while in the kitchen. They will assist the Executive Sous Chef and Production Manager in performance reviews of classified kitchen staff.

This position requires incumbent to develop a working knowledge in:

  • Knowledge and experience with forecasting, menus, and recipe production.
  • A wide variety of food service equipment and ethnic cuisines.
  • Recipe and menu development and production of high quality food, menus, and dining experience.
  • Food and supply purchasing.
  • Experience with receiving, storage, and production of a wide variety of food items.
  • Experience with standard food service reports including profit and loss, labor analysis, and annual operating budgets.
  • Expert knowledge and experience with addressing personnel issues and managing conflict.
  • Knowledge and experience with CBORD recipe creation and auditing.
  • Active participation in appropriate professional organizations such as NACUFS, ACF, NRA etc.


Required Skills
  • Professional management and supervisory experience.
  • High volume food service operations experience.
  • Experience working with a wide variety of food service equipment and ethnic cuisines.
  • Experience in display cooking and presenting menus to guests.
  • Able to work with college students as employees and guests.
  • Employee training experience (fulltime and student)
  • Management ServSafe certification or the ability to obtain certification within one year of employment.
  • Ability or experience in food and supply purchasing.
  • Experience with receiving, storage, and production of a wide variety of food items.
  • Able to address personnel issues and manage conflict.
  • Excellent written and verbal communication skills.
  • Computer skills and experience sufficient to work with the Microsoft Office Suite, Excel spread sheets, and food management systems like CBORD, Computrition etc.


Minimum Required Experience
  • Extensive experience, knowledge, skills, and abilities at this level are typically acquired with a four (4) year degree in hospitality or food service management or a related field, and/or a minimum of two (2) years of chef experience or a two-year (2) culinary degree and four (4) years chef experience. Two (2) of those years must be in high volume operations. Leadership and management experience are required.


About UM Campus Dining and UM

Shared Values and Guiding Principles

NOURISHMENT: We serve wholesome, high quality, and nutritious food.

GUEST SERVICE: The people we serve are our guests. We will exceed our guests’ expectations.

SUSTAINABILITY: We commit to local, regional, and global environmental stewardship through sustainable business practices and agricultural economic development in Montana through the UM Farm to College Program.

PROFESSIONALISM: We exhibit passion, excellence, integrity, loyalty, responsiveness, and innovation in the pursuit of our profession. We affirm, cultivate, and value our employees through professional development.

DIVERSITY: We respect and celebrate the contributions, rights, and dignity of our diverse employees and guests.

PARTNERSHIPS: We cultivate collaborative and financial partnerships with our on- and off-campus colleagues in support of the University’s mission.

FISCAL RESPONSIBILITY: As a self-operated dining department, we maintain profitability to meet our obligations as a self-funded state auxiliary account. We are entrepreneurial in our exploration and development of new revenue opportunities.

The University of Montana is an Affirmative Action/Equal Opportunity employer and has a strong institutional commitment to the principle of diversity in all areas. In that spirit, we are particularly interested in receiving applications from a broad spectrum of qualified people who would assist the University in demonstrating its five priorities for action : Place student success at the center of all we do; drive excellence and innovation in teaching, learning, and research; embody the principle of “mission first, people always"; partner with place; and proudly tell the UM story.



To learn more about the University of Montana, Missoula, and the State of Montana, please visit the links below.


Position Details

Position Title: Culinary Svcs Sup II – Sous Chef

Position Number: 101700

Department: UM Campus Dining

Work Schedule: Full-time, 1.0 FTE Monday through Sunday 6:00 am to 9:00 pm, 12 months/year. Hours vary depending on location needs.

Salary: $15.096/hr

Union Affiliation: FOCUS-MFPE

Probationary Period: Six months minimum

Benefits Include : Insurance package, mandatory retirement plan, partial tuition waiver, and wellness program.

Criminal Background Investigation is required prior to the Offer of Employment In accordance with University regulations, finalists for this position will be subject to criminal background investigations. ADA/EOE/AA/Veteran's Preference Reasonable accommodations are provided in the hiring process for persons with disabilities. For example, this material is available in alternative format upon request. As an Equal Opportunity/Affirmative Action employer, we encourage applications from minorities, veterans, and women. Qualified candidates may request veterans’ or disabilities preference in accordance with state law. References: References not listed on the application materials may be contacted; notice may be provided to the applicant. Testing: Individual hiring departments at UM may elect to administer pre-employment tests, which are relevant to essential job functions. Employment Eligibility: All New Employees must be eligible and show employment eligibility verification by the first date of employment at UM, as legally required (e.g., Form I-9).

How to Apply

Priority Application Date: Tuesday , August 10, 2021 by 11:59 PM (Mountain Time )

Complete applications received by the ‘Priority Application Date’ will be guaranteed consideration. The position will remain open until filled. Candidates are required to submit the following materials online via "New Resume/CV" button below.

A complete application Includes:

  1. Letter of Interest – addressing your qualifications and experience related to the stated required skills for the position. A general letter salutation such as “Dear Search Committee” or “Dear Hiring Manager” is acceptable.
  2. Detailed Resume – listing education and describing work experience
  3. Professional References – names and contact information for three (3) professional references

Job Location Missoula, Montana, United States
Position Type Full-Time/Regular

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