Chef/Instructor, Hospitality Business Management

Location
Newark, DE
Posted
Apr 23, 2017
Institution Type
Four-Year Institution

University of Delaware

University of Delaware: Lerner College of Business & Economics: Hotel, Restaurant, and Institutional Management
Location: Newark, DE

The Alfred Lerner College of Business and Economics at the University of Delaware invites applications for a Chef/Instructor position in the Department of Hospitality Business Management (HSBM). Successful candidates will demonstrate the drive and vision to maintain an innovative, cutting-edge learning environment in the Vita Nova restaurant. The Vita Nova Restaurant is a student-operated laboratory, featuring a 50-seat upscale dining room, a bistro/bar, wine cellar, and exhibition teaching and demonstration kitchens, where the Hospitality Business Management students rotate through 17 positions while gaining applied management experience. In addition, candidates must be committed to excellence in teaching at the undergraduate level. Vita Nova is consistently ranked in the top 10 restaurants in the Philadelphia area by OpenTable.

Position Summary:

The Chef and clinical instructor is instrumental in providing a consistent and positive learning environment for students in the University of Delaware's Hospitality Business Management's Vita Nova Restaurant/Lab. The position primarily consists of teaching and managing Back of the House Restaurant Operations for both the HOSP325 Quantity Foods Lab and the HOSP489 Commercial Foods Lab. This includes kitchen management, menu development, procurement of food, chemical and paper supplies, inventory control, safety and sanitation.

Duties:
  • Assures that the effective orientation, training, supervision, management, coaching, education and grading of students in all aspects of a Professional Kitchen Operation are met in a “real time” live environment.
  • Conducts pre-meal shift meetings with students focusing on, kitchen operations, knife skills, food safety and sanitation, culinary history, industry standards and trends.
  • Teaches curriculum based on the current model and continues to develop and update teaching manuals to remain current with industry trends.
  • Makes suggestions about and is committed to continuous improvements and industry relevant enhancements to Vita Nova and our students learning experience.
  • Develops a culture with the students enrolled in the Vita Nova restaurant/lab which emulates a Michelin star establishment.
  • Takes role and inspects students each day to ensure that they are in class on time, are properly groomed, their uniforms are worn correctly and are impeccably clean at all times.
  • Develops a rotational matrix based on student enrollment, educational objectives and operational needs.
  • Maintains a clean and safe kitchen environment at all times.
  • Assists students while they are in their operational rotations with questions and issues as they arise in “real time”.
  • Writes production schedules and lesson plans based on operational needs and educational objectives.
  • Assures all student work is completed according to scheduled production.
  • Checks the maintenance of all equipment in the kitchen and reports deficiencies.
  • Responsible for food inventories and monthly food cost reports.
  • Member of appropriate HOSP committees.
  • Assists in planning, implementing of procedures and execution of special

    HOSP events as they arise.

    Special Considerations

    The ideal candidate is self-motivated and able to work independently with a passion for excellence and attention to detail and organization. They must have excellent communication skills with-in a team environment and be able to quickly adjust to new challenges. During the semester the schedule hours of the operation follows that of a traditional restaurant in the industry serving lunch and dinner. The restaurant does not operate on weekends. The position is a nine month appointment.

    The Department of HSBM has two hospitality management related undergraduate majors, Hotel, Restaurant and Institutional Management and Hospitality Industry Management, and a Master's degree in Hospitality Business Management. The HSBM program has been consistently ranked as a top program in hospitality and tourism management. Our facilities include the on-campus Courtyard by Marriott and the Vita Nova student-operated gourmet restaurant. To learn more about the HSBM department and our faculty please visit:

    www.udel.edu/hospitality

    To learn more about the vita nova restaurant, please visit:

    www.udel.edu/vitanova


Qualifications

Requirements:

Candidates should possess a minimum of a Bachelor's Degree in Hospitality Management/ Culinary Arts. A master's degree in a culinary, hospitality or tourism area is desirable. Candidates with at least five years' experience as a restaurant or hotel/ executive chef and American Culinary Federation Certification preferred. Must have a strong background in upscale formal dining restaurant operations and experience in a teaching kitchen is a plus.

Extensive knowledge of food and beverage service is required including French, Russian and American styles. Should be proficient in Word, Excel, Power Point and Social Media.



Application Instructions

Candidates should apply online and upload their CV, a one-page description of culinary/industry experience, and three letters of recommendation.

Review of applications will begin immediately and continue until the position is filled. Questions regarding the position may be addressed to the search committee chair, Dr. Francis Kwansa (kwansa@udel.edu or 302-831-6077.)



The University of Delaware is an Equal Opportunity Employer which encourages applications from Minority Group Members, Women, Individuals with Disabilities and Veterans. The University's Notice of Non-Discrimination can be found at http://www.udel.edu/aboutus/legalnotices.html

The University of Delaware does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran status, gender identity or expression, or sexual orientation in its employment, educational programs and activities, and admissions as required by Title IX of the Educational Amendments of 1972, the Americans with Disabilities Act of 1990, Section 504 of the Rehabilitation Act of 1973, Title VII of the Civil Rights Act of 1964, and other applicable statutes and University policies. The University of Delaware prohibits sexual harassment, including sexual violence. Inquiries or complaints may be addressed to:

Susan L. Groff, Ed. D.,
Director, Institutional Equity & Title IX Coordinator
305 Hullihen Hall, Newark, DE 19716
(302) 831-3666

For complaints related to Section 504of the Rehabilitation Act of 1973, please contact:

Anne L. Jannarone, M.Ed., Ed.S.
Director, Office of Disability Support Services
Alison Hall, Suite 130
ewark, DE 19716
(302) 831-4643

OR contact the U.S. Department of Education - Office for Civil Rights.

The Delaware Discrimination in Employment Act ("DDEA") prohibits discrimination against an applicant or employee based on pregnancy, childbirth, lactation or related conditions. If you believe that you have been subject to pregnancy discrimination or retaliation, please inform a manager as soon as reasonably possible. The University of Delaware is committed to providing a workplace free from discrimination, harassment and retaliation, and will take prompt action to investigate and remedy the situation, as necessary.

The DDEA also provides for reasonable accommodations of known limitations related to pregnancy, childbirth, and related conditions, provided that the accommodation does not impose an undue hardship on the university. An employee need not be disabled to request such an accommodation. If you have a known limitation related to pregnancy that impacts your ability to satisfactorily perform the essential duties of your job, please inform your supervisor so that we can promptly begin the process of identifying a reasonable accommodation. Employees are encouraged to request a reasonable accommodation as soon as the need arises and prior to any performance issues. Employees will not be retaliated against for requesting or using a reasonable accommodation.

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