Montana State University Chef de Cuisine in Bozeman, Montana
Announcement Number STAFF - VA - 19151
For questions regarding this position, please contact:
Search Support at email@example.com or 994-6468.
Classification Title Culinary Prof IV/Prod Mngr II - BZ
Working Title Chef de Cuisine
Brief Position Overview
Culinary Services is looking for motivated team members who are excited to actively participate in the ever changing world of the high-paced food industry.
Position Number 4N3535
Department Rendezvous Dining Pavilion
Division Auxiliary Services
Appointment Type Classified
Contract Term Fiscal Year
If other, specify From date
If other, specify End date
Union Affiliation Exempt from Collective Bargaining
Benefits Eligible Eligible
Salary $19.206/hour/hour, commensurate with experience, education, and qualifications
Contract Type Classified Hourly
If other, please specify
Recruitment Type Open
Culinary Services (CS), a division of Auxiliary Services, provides meals for over 12,000 customers a day becoming an integral part of campus life and the overall college experience. CS proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, 9 retail operations, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery & Salads, and the Farm to Campus Program.
Reporting to the Executive Chef of Residential Dining, the Chef de Cuisine will be assigned to one of two contemporary dining halls. The dining halls serve over 10,000 meals per day and are open 7 days a week from 7am – Midnight providing breakfast, lunch, dinner, and Late Night Bites. Specialty dinners are served multiple times a month highlighting Montana Made, holidays and other special events, and student/parent recipes.
Duties and Responsibilities
Within their assigned dining hall:
Performs as the Head Chef.
Provides oversight and supervision of culinary production; estimates food consumption; selects, develops, and standardizes production recipes to ensure consistent quality; assists with establishing presentation techniques and quality standards; ensures proper equipment operation/maintenance; and ensures compliance of safety and sanitation guidelines.
Provides oversight and supervision of culinary staff (full-time, student and other temporary employees); assists with the training and professional development of staff for a broad range of subjects from preparation techniques to sanitation compliance.
Actively assists dining hall operations in day to day activities as needed.
Ensures food production meets/exceeds all state and local food code standards as well as Hazard Analysis Critical Control Points (HACCP) standards.
Partners with CS management and Residence Life staff to provide a creative and pleasing dining experience for students and other customers.
Interacts with and build sustainable working relationships with students, campus constituents, vendors, and other industry partners while.
And contributes to the success of the department by performing other duties as needed in support of the department’s mission.
Required Qualifications – Experience, Education, Knowledge & Skills
Advanced degree or certificate in the hospitality, culinary arts or related field(s) plus progressively responsible experience as an executive sous chef or chef de cuisine for a high volume restaurant or multi-unit kitchen or an equivalent combination of education and experience.
Progressively responsible experience supervising and training a large and diverse staff.
Substantial experience in menu and recipe development.
Experience in large volume food production, portion control, and quality control.
Proficient experience using computers and various software packages.
Preferred Qualifications – Experience, Education, Knowledge & Skills
Experience working with a menu management system.
Experience in recipe costing and kitchen inventory ingredient management.
Experience bringing farm to table solutions forward.
The Successful Candidate Will
Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment
Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety
Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality
Strong commitment to customer service
Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality
Highly motivated and work with minimal supervision
Consistently exercise initiative and good judgment
Maintain and manage policy and procedure
Quickly adapt to changing priorities
Network and maintain strong working relationships
Demonstrate experience in facilitating change, managing conflict, and problem solving
Exhibit effective speaking and presentation skills in front of groups of varying size
Be knowledgeable about State and Federal health and food safety guidelines
Represent the department and the University to others in a professional and courteous manner
Position Special Requirements/Additional Information
This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.
Preferred possession of a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.)
Will work evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
Occasional travel for work.
May occasionally work outside and in inclement weather assisting with special events.
Certified Food Protection Manager or ability to become certified
Normal kitchen, cooler, freezer, dock environments.
Stationary and/or moving about for long periods of time.
Moving product up and down stairs.
Frequently moving and lifting containers/product weighing up to 50 lbs and occasionally up to 100lbs.
Bending and/or kneeling while stocking product.
Gripping handles on small kitchen utensils and other equipment.
Performing repetitive motions such as, but not limited to, chopping, stirring and serving.
Exposure to cleaning chemicals on a daily basis.
Work for long periods of time at a computer.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.
This position has supervisory duties? Yes
Posting Detail Information
Number of Vacancies 1
Desired Start Date Upon successful completion of the search process
Position End Date (if temporary)
Applications will be:
Screened starting on November 27, 2018; however, applications will continue to be accepted until an adequate applicant pool has been established.
Please address the qualifications in your cover letter and resume.
Questions? Contact – Search Support at firstname.lastname@example.org or 994-6468.
Montana State University values diverse perspectives and is committed to continually supporting, promoting and building an inclusive and culturally diverse campus environment. MSU recognizes the importance of work-life integration and strives to be responsive to the needs of dual career couples.
Montana State University is committed to providing a working and learning environment free from discrimination. As such, the University does not discriminate in the admission, access to or conduct of its educational programs and activities nor in its employment policies and practices on the basis of an individual’s race, color, religion, national origin, creed, service in the uniformed services (as defined in state and federal law), veteran’s status, sex, age, political ideas, marital or family status, pregnancy, physical or mental disability, genetic information, gender identity, gender expression, or sexual orientation. In support of the University’s mission to be inclusive and diverse, applications from qualified minorities, women, veterans and persons with disabilities are highly encouraged.
Montana State University makes accommodation for any known disability that may interfere with an applicant’s ability to compete in the hiring process or an employee’s ability to perform the duties of the job. To request an accommodation, contact the Human Resources Office, PO Box 172520, Montana State University, Bozeman MT 59717-2520; 406-994-3651; email@example.com .
In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference please complete the veteran’s preference information located in the Demographics section of your profile.
MSU’s Non-Discrimination Policy and Discrimination Grievance Procedures can be located on the MSU Website: http://www.montana.edu/hr/disabilityaccommodation/complaintsgrievances.html .