Manages and oversees all culinary operations for one or more catering facilities or programs with a concentration on the "hot" side of kitchen. Leads the culinary team to provide culinary excellence, training, recipe, and menu development; is the leader of development and execution of new and seasonal menus. Provides day-to-day direction and supervision of culinary staff and culinary operations; and coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Participates in sales efforts with customer interaction. Provides tastings as appropriate.
Establishes and accelerates changes to menus, recipes and cooking methods; and consistently leads to improve food quality, attractiveness and efficient preparation. Oversees menu, food preparation, presentation, portioning and plating design. Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services. Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes. Remains current and fluent in IU Dining catering and food management software systems. Remains current with industry trends and participate in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines. Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance. Meets with guests to ensure that their dining requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality. Assists the executive chef and managers in developing projects and strategies to enhance the dining experience for guests. Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary. Understands and enforces all alcohol policies.
Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations. Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination. Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training. Manages, schedules and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner. Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. In collaboration with the executive chef, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth. Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities. Enforces all appearance and uniform guidelines.
Bachelor's degree in hotel restaurant industry, dietetics, nutrition, or business management and five years of related experience.
Chef's Certification from American Federation of Culinary Arts.
Combinations of education and related experience may be considered.
Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, and budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel. Knowledge of regional, international and ethnic cuisines. Outstanding ability to lead, train, develop, supervise, and motivate a diverse team. Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team. Ability to effectively communicate and exchange information. Customer service skills. Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet. Ability to use menu management and productions system.
Working Conditions / Demands
Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds.
Salary Plan: PAE
Salary Grade: 3AX
Job Function: Operations
This posting is scheduled to close at 11:59pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date.
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Founded in 1820, Indiana University is the state’s public university system, comprised of two core campuses—IU-Bloomington and IUPUI—and six regional campuses located throughout the state. Combined, the total student population is more than 114,000 undergraduate, graduate and professional school students. IU is one of the largest employers in the state, with over 20,000 faculty and staff. Indiana University is an equal employment and affirmative action employer and a provider of ADA services. Diversity and inclusion remains a core commitment to IU’s mission to cultivate an educational environment that supports equal access, participation and representation on all of its campuses and that provides educational and career opportunities for all.