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University of Washington SOUS CHEF - HUSKY DEN in Seattle, Washington

Req #: 210823


Posting Date: 08/04/2022

Closing Info: Open Until Filled

Salary: $55,000 - 57,000/annual

Shift: First Shift

Notes: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here ( .

SOUS CHEF - HUSKY DEN Thank you for considering 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 ( . View additional information about HFS and this position here ( . PURPOSE Manage the culinary operations for assigned unit under leadership from Husky Den General Manager. RESPONSIBILITIES Culinary Operations: • Continuously monitors the appearance of the food preparation and display areas for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent customer service. • Continuously seeks quality improvement in recipes through testing and execution with culinary staff and management with oversight from the Campus Executive Chef and Retail Chef de Cuisine. • Designs and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality. • Contributes culinary input and ideas that support growth and improvement of the unit brand. • Participates in creation of published and custom menus. • Collaborates with culinary staff and management to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements. • Develops 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. • Designs and implements quality control measures to insure consistent taste, presentation and food safety. • Works in conjunction with the culinary team on CBORD/FSS project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members • Directs staff on unit operation policies and procedures. • Prepares and analyzes food costs of menu items. • Schedules employees to ensure proper staffing levels are maintained to meet customer service standards. • Ensures adherence to sanitation, safety and other food and kitchen safety programs. • Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. • Contributes to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors. • Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards, including ordering routine maintenance. • Conducts in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service. • Identifies and recommends strategies for introducing, promoting, and evaluating new product lines. • Utilizes 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. • Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. Leadership: • Collaborates with Husky Den General Manager and Assistant Manager to ensure that goals and objectives are implemented. • Collaborates with Retail Chef de Cuisine to on new menu items and to ensure that existing menu is being executed to standards. • Maintains the vision, values and priorities of the Department and work within the unit for alignment. • Monitors attendance and adjusts staffing to meet daily production needs. • Directs food production and work assignments for kitchen staff. • Ensures that unit work complies with all contracts, policies and procedures applicable to the operation. • Convenes and leads production meetings for the Husky Den and Mobile Dining Units. • Instructs professional, classified, hourly and student staff on safe handling of food. • Maintain visibility and accessibility with customers, building managers and staff members. • 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. • Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests. • Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups. Fiscal Management: • Participates in monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. • Contributes to monitoring 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 Husky Den General Manager, works to ensure that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Supervision: • Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training. • Supervises the work completed by direct reports, including 4 Cooks, 3 FSW 1s and 1 Stockroom Attendant 2 ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. • Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. • Engages, when necessary, in performance management of employees within the catering organization. • Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. • Approves time and leave for assigned staff in Workday. • Note: Supervises Contract Classified and Student staff (At least 6 FTE Contract-Classified Staff). IMPACT TO THE UNIVERSITY Provides support to culinary leadership for campus dining services. POSITION COMPLEXITIES This position contributes to the oversight, offering and preparation of a variety of meal options for a customer base made-up primarily of student residents. 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 students. This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients. WORKING CONDITIONS UW Dining operates seven days a week for breakfast, lunch and dinner. The position will have a regularly scheduled shift and will cover other shifts to establish and maintain an overall presence and to ensure appropriate supervision. Position will also work special events that occur weekends and evenings. REPORTS TO Husky Den General Manager QUALIFICATIONS • Bachelor’s degree in hospitality, business administration or related field. • Minimum of one year of management experience in the food service industry. • Excellent interpersonal, organizational, analytical, communication and problem-solving skills. • Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project. 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. 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. 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.

University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.