Chef de Cuisine

Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD 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, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program.

Duties and ResponsibilitiesReporting 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 - 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. 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: Directly supervises 1-2 Executive Sous Chefs and indirect oversight of 3-5 Production Managers and est 50 staff and 200+ stu and temp 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 compliance with FDA codes and as directed by MSU's Registered Sanitarian for sanitation guidelines and food handling and storage.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.Participates in execution of culinary production for Bobcat Football and other special events throughout the year.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.Proficient experience using computers and various software packages; must include experience working with a food service management system.Substantial experience in menu and recipe development, recipe costing and kitchen inventory ingredient management.Experience in large volume food production, portion control, and quality control.

Preferred Qualifications - Experience, Education, Knowledge & SkillsExperience bringing farm to table solutions forward.

The Successful Candidate Will

Work effectively and efficiently in close cooperation with CS staff in a team-oriented environmentNavigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting, and food safetyExhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability, and aesthetics of food qualityStrong commitment to customer serviceExhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of qualityHighly motivated and work with minimal supervisionConsistently exercise initiative and good judgmentMaintain and manage policy and procedureQuickly adapt to changing prioritiesNetwork and maintain strong working relationshipsDemonstrate experience in facilitating change, managing conflict, and problem-solvingExhibit effective speaking and presentation skills in front of groups of varying sizeBe knowledgeable about State and Federal health and food safety guidelinesRepresent the department and the University to others in a professional and courteous manner

Position Special Requirements/Additional InformationThis 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.Must possess 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.Possess an 8 hour management sanitation certification or have the ability to become certified.Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

Physical DemandsTo 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.Normal service areas, kitchen, cooler, freezer, dock environmentsStationary and/or moving about for long periods of timeFrequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100lbsOccasionally moving product up and down stairsBending, kneeling, stretching and general moving about while stocking productsGripping handles on small kitchen utensils and other equipmentPerforming repetitive motions related to job dutiesRegular exposure to cleaning chemicalsWork for long periods of time at a computer.

This position has supervisory duties?Yes