Executive Sous Chef, University Dining Services (335-254)

The University of Montana, a research-oriented, doctorate-granting institution, enrolls more than 14,000 students (including 2000 graduate students) from across the country and around the globe. Surrounded by a stunning landscape, UM is a magnet for top-notch faculty and researchers. THe University recently concluded a capital campaign that raised more than $100 million in private funds for facilities, scholarships and endowed chairs--more than any Montana educational institution has ever acquired in a campaign.

Two Positions:  Executive Sous Chef of Retail Operations and Executive Sous Chef of Residential Dining

The University of Montana invites applications for the position of Executive Sous Chef.  University Dining Services enriches the University of Montana campus community by providing outstanding cuisine and delivering exceptional guest service while promoting sustainable business practices as we gather for dining, learning and celebrating.  This dynamic department is currently seeking an Executive Sous Chef of Retail Operations and an Executive Sous Chef of Residential Dining. The selected candidate will work with a team of professionals supporting over 100 years of tradition and excellence.  We are looking for a passionate professional who wants to work with the best equipment and the freshest local ingredients to create cutting edge menus and food.  This position comes with a full medical, dental and vision benefit package, retirement, wellness, advancement, and partial tuition waiver.  Relocation assistance may be available. 

Duties include but are not limited to:  

• Producing outstanding, progressive cuisine for the university community and guests
• Menu planning, preparation and presence at major dining events
• Interviewing, selecting, on-boarding, and training of kitchen  production staff.
• Utilizing a variety of computer programs to perform on-line ordering; inventory control, recipe analysis, menu costing/forecasting and day-to-day communication
• Assisting in budget management , and food and labor cost control
•  Actively participating as a member of the UDS Culinary Team.

A person in these positions will demonstrate: 

• Extensive knowledge of cooking methods, techniques and ingredients used for large volume, specialty, gourmet and exhibition cooking.
• Working knowledge of raw food ingredients and yield percentages.
• Demonstrated ability in the fabrication of meats and fresh produce.
• Knowledge of food specifications, purchasing, inventory control, and storage area management.
• Proficiency in and ability to train others in the use of a large variety of food service equipment.
• Ability to provide leadership, motivation and direction, and maintain excellent communication and a positive professional presence that result in an evolving food service program.
• Knowledge and experience in recruiting, hiring, training and retaining a qualified, engaged kitchen staff.
• Ability to adjust work schedule as needed to manage functions and events which occur outside of regular business hours.
• Ability to address personnel issues and deal effectively with conflict.
• Knowledge, skills and ability to effectively utilize the UM Performance Management Process.
• Expert knowledge of food and labor cost formulas;
• Excellent organizational and time management skills and the ability to prioritize work and respond to change. 
• Ability to promote cooperation, collaboration and team work in all circumstances.
• Functional computer knowledge of Microsoft Office suite. Must have, or be able to obtain, a Montana Driver’s license at the time of employment, and ServSafe certification within one year of employment.

 Physical Requirements

(Qualified candidates must be able to meet minimum requirements and perform the primary functions of the position with or without reasonable accommodation.)

• Must be able to stand for prolonged periods of time; ability to endure exposure to abrupt temperature changes; must be able to lift up to 40# infrequently and up to 20# frequently

Experience Required:

• Education and/or work experience equivalent to a degree from a certified culinary arts program, High school graduation, and a minimum of three (3) years progressively responsible work experience as a chef (including extensive catering experience), and supervisory and kitchen management responsibility.  Preference will be given to candidates with a degree from a certified culinary arts program.

Supplemental Questions (Catering)

Please prepare responses into a word document to upload as part of your application materials.

1. What education and work experience has prepared you for maintaining our high quality and service standards across multiple outlets?
2. Please describe your experience with creating menus and specifically how you research and develop ethnic dishes.
3. Please describe your favorite catering experience (food and service).  Who were the guests and what made the event memorable?

Supplemental Questions (Residential)

Please prepare responses into a word document to upload as part of your application materials.

1. The large menu requires effective supervisory management to successfully deliver for our guests.  What education and work experience has prepared you for maintaining our high quality and service standards across multiple outlets?
2. How do you go about satisfying guests who want cutting edge cuisine and authentic flavors while others are satisfied with classic comfort foods?

HOW TO APPLY

Position is open until filled.  Screening of applications will begin February 27, 2012.  Applications received after February 26, 2012 may be considered.

Upload the following materials: Please note: only five (5) attachments are allowed per application.  Please combine documents accordingly.

• Letter of interest addressing required skills for the position.  Please specify in your letter of interest which job (or both) you would like to be considered for.
• Detailed resume listing education and describing work experience
• Contact information for three professional references*
• Answers to Supplemental Questions

Criminal Background Investigation is required prior to Offer of Employment
In accordance with University regulations, finalists for this position will be subject to criminal background investigations.

ADA/EOE/AA/Veteran's Preference
Reasonable accommodations are provided in the hiring process for persons with disabilities. For example, this material is available in alternative format upon request.

As an Equal Opportunity/Affirmative Action employer, we encourage applications from minorities, veterans, and women. Qualified candidates may request veterans’ or disabilities preference in accordance with state law.

References.  *References not listed on the application materials may be contacted; notice may be provided to the applicant.

Testing.  Individual hiring departments at UM-M may elect to administer pre-employment tests, which are relevant to essential job functions.

Employment Eligibility.  All New Employees must be eligible and show employment eligibility verification by the first date of employment at UM, as legally required (e.g., Form I-9).

Please apply online at:

http://university-montana-hr.silkroad.com/epostings/submit.cfm?fuseaction=app.dspjob&jobid=335&company_id=16254&version=1&jobboardid=602