Executive Chef will provide leadership in all aspects of the culinary needs for University Dining Services (UDS), possess expert knowledge in the areas of international cuisine, cooking techniques, food specifications, food safety, good service equipment and food service budgeting, and contribute to the overall success of UDS as an active member of the Management Team. The person will also teach and train the culinary team as well as research, create, cost, and implement retail operation, board plan, concessions, and catering menus. Position duties include: developing menus and recipes to meet department needs and market trends; developing qualitative definitions to set department food quality standards; investigating and resolving recipe and menu problems as needed; testing new food items and food service equipment; developing specific definitions/methods to be used to ensure the wholesomeness of food and sanitary conditions; developing kitchen standards of labor, inventory levels, and production; determining, preparing, conduction and documenting training programs for all aspects of culinary staff professional development; providing instruction for health/safety sanitation standards within the UDS; training culinary staff in new procedures, recipes, and culinary equipment; providing leadership in the use of start of the art cooking artistry, technology and methodology; effectively leading and overseeing UDS culinary team and kitchen line; mentoring UDS culinary professionals; assuming duties of Kitchen Manager when necessary; remaining current on the latest culinary information and conventions; serving as culinary ambassador to The University of Montana and all affiliate campuses, the Western Chapter of the ACF and other external colleagues; formulating food and non-food costs associated with production; improving efficiency and investigating new methods to reduce costs/improve quality; utilizing the CBORD Food Service Suite in menu development, recipe testing, and product costing

Position will demonstrate: expert knowledge the areas of international cuisine, cooking techniques, food specifications, food safety, food service equipment and food service budgeting; knowledge of microbiology and chemistry of food and its environment; knowledge of and experience in culinary methods, culinary language, and culinary art displays; effective time management and organizational skills with the ability to complete tasks while paying attention to detail; demonstrated knowledge of supervisory and training practices and procedures; effective public relations, interpersonal and oral communication skills with the ability to establish and maintain positive working relationships with a diverse group of individuals; ability to research and disseminate information from various resources such as the internet, journals, travel, and seminars; skill and ability to perform public demonstration cooking; skill in food service math and costing techniques; ability to learn and use the CBORD Food Service Suite; ability to operate personal computers, related word processing, spreadsheet, presentation, email and database software; demonstrated proficiency with and ability to use a wide variety of institutional and culinary kitchen implements, specialty tools, and equipment; ability to work an alternate work week schedule; ability to obtain ServSafe certification within one year of employment

High school graduation and three (3) years experience as an Executive Chef, including supervisory and kitchen management responsibility or an equivalent combination of education and experience

Knowledge of culinary practices, methods, techniques, and ingredients used for large volume, specialty, gourmet, and exhibition cooking

Demonstrated skill in menu development, budget creation, budget management and food and labor cost formulas

Knowledge of food specifications, purchasing, inventory control, and storage area management

Knowledge of training and supervisory practices and procedures

Effective interpersonal, public relations, and communication skills, including ability to work with a diverse population

Demonstrated skill in use of personal computers and related word processing, database, and spreadsheet software

Must be able to obtain ServSafe Certification within one year of employment

Must be able to work an irregular schedule

(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 lift minimum of 50 lbs. from floor level to table height, stand for long periods of time & work with noise & chemicals, team lift up to 300 lbs.