Reporting to the Executive Chef, 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 – 10pm 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. Within their assigned dining hall:
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: direct supervision of 2 Executive Sous Chefs and 3 Production Managers and indirect oversight of 50 line staff and 200 student/temporary staff; 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 Housing 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.
APPLY HERE:https://jobs.montana.edu/postings/44237