Catering Executive Chef

Job Description:

This position is the primary chef within the Catering Services operation at Washington and Lee University responsible for the effective and safe operation of the kitchen. The Chef designs menus and monitors food preparation to ensure that the highest quality food is produced and presented while following strict sanitation and food handling guidelines. Leads and motivates production staff in a fast paced work environment.

Washington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential Functions:

• Designs menus for events with attention to desired themes, client pallet, budget and dietary restrictions.
  
  
• Monitors food preparation before, during, and after events to ensure only quality products are presented.
  
  
• Develops recipes, verifies accuracy and enforces recipe usage by production staff.
  
  
• Plans and coordinates work, trains and motivates, monitors and evaluates performance of catering staff; maintains employee records relating to performance and safety, counsels and disciplines staff as necessary.
  
  
• Follows and enforces guidelines, policies, and procedures as set forth by the department. Ensures food production staff are compliant with food handling and sanitation guidelines as set forth by the Virginia Dept. of Health. Performs routine inspections to ensure compliance of federal / state regulations and codes.
  
  
• Assists Catering Management Team with the development, implementation, and tracking of operational budgets, working within departmental budget guidelines.
  
  
• Understands and utilizes “FMS."
  
  
• Attends seminars, workshops, etc., to enhance personal development.
  
  
• Develops routine cleaning schedules for kitchen staff. Performs daily inspections of kitchen and production stations to ensure proper working order of equipment and for proper sanitation standards in production areas.
  
  
• Works with Marketplace Manager in support of board program staffing during catered event down times.
  
  
• Verifies FIFO for product usage. Monitors inventory levels for acceptable par stock levels.
  
  
• Communicates professionally and effectively with staff & management. Portrays a positive attitude and encourages a “team” work environment.
  
  
• Assists other areas in the department as needed.
  
  

Work Schedule: Varying hours. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services.

Minimum Qualifications: High School diploma is required. Bachelor’s degree and culinary training are strongly preferred; college or university experience is advantageous. Either seven or more years of experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience. Food service management experience in a college or university setting preferred. Proven supervisory experience: Ability to supervise up to twenty full and/or part time team members including two sous chefs and work-study students, inventory control accountability, ability to work with and follow established budgets. Serv-safe certification or must obtain within six months of hire. Must possess a valid Virginia driver’s license and a good driving history. Must be able to pass an extensive background check.

Application Instructions: Review of applications will begin immediately and continue until the position is filled. Resume and cover letter are required. Upload documents to the Resume/CV upload section of the application. You will be asked to provide names and contact information for three professional references.

External Applicants: Application instructions for external applicants are located on the jobs.wlu.edu or here .

Current W&L Employees: Apply from your existing Workday account. Instructions are located at jobs.wlu.edu or here .

Physical Requirements

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
  
  
• Grasping: Applying pressure to an object with the fingers and palm.
  
  
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
  
  
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
  
  
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
  
  
• Crouching: Bending the body downward and forward by bending leg and spine.
  
  
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
  
  
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
  
  
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
  
  
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
  
  
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
  
  

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.
  
  
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
  
  
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
  
  

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Position Type:

Exempt, Full Time, Benefit Eligible

Minimum Pay:

$54,589.39 - Pay Commensurate with Experience

The university requires employees to become fully vaccinated for COVID-19 and new employees must provide proof of at least their first shot prior to the first day of employment. Boosters are required. Individuals may seek a medical or a religious exemption to the vaccination requirement.