Position is responsible for the production of all food items produced for the University Catering Services including: inventory control, ordering, menu development, food and labor cost management, and ensuring the compliance of all food safety guidelines. Position is also expected to work most major and high-end catering events as well as be a role model and provide effective leadership to University Catering Services staff. Duties include, but are not limited to: ordering and purchasing of all food, including all supplies and raw food materials; updating menus, concepts and event themes; developing and testing recipes and menus; keeping current with culinary trends and equipment; comprehending and demonstrating complex cooking principles; performing multitask cooking assignments; assuring all food safety guidelines are followed; catering events which includes planning and preparing the menu as well as developing the presentation of the menu items; managing and providing active supervision of catering kitchen staff; assigning areas of responsibility to kitchen staff; actively participating in the UDS Performance Planning Process; utilizing a variety of computer programs to perform on-line ordering, inventory control, recipe analysis, menu costing/forecasting and day-to-day communication; assisting sales staff with the writing of menu proposals; positively promoting and supporting the UDS mission statement, long-term goals, and short- range objectives in line with the division of Student Affairs and The University of Montana; maintaining a professional and productive kitchen environment and managing staff morale; actively participating as a member of the UDS Culinary Faculty

Position will demonstrate: sound knowledge of the methods and techniques in the practice of culinary arts; extensive knowledge of cooking methods, techniques and ingredients used for large volume, specialty, gourmet and exhibition cooking; current and expert knowledge of food preparation, display cooking and presentation; ability to work events as needed and work and irregular work schedule; ability to cook effectively in front of large or intimate groups; ability to provide leadership, motivation and direction, and maintain excellent communication and a positive, professional presence; demonstrated ability to maintain effective working relationships with clients, staff and the public; knowledge of effective management and supervisory practices and procedures, methods and techniques that result in a progressive catering program; working knowledge of the UDS Performance Planning Process; current knowledge of UDS policies and procedures, as well as the Collective Bargaining Agreement; knowledge, skill, and ability to effectively utilize The University of Montana progressive discipline process; ability to address complex personnel issues and deal effectively with conflict; knowledge of computer software such as Microsoft Business Suite, Excel, Access, and Outlook

High school graduation and three (3) years progressively responsible work experience as a chef, including supervisory and kitchen management responsibility or an equivalent combination of education and experience

Knowledge of the methods and techniques in the practice of culinary arts - a kitchen practical will be part of the interview process

Extensive knowledge of cooking methods, techniques and ingredients used for large volume, specialty, gourmet and exhibition cooking

Current and expert knowledge of food preparation, display cooking and presentation

Knowledge of food and labor cost formulas

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

Excellent organizational and time management skills and the ability to prioritize work and multi-task

Requires an alternative work schedule

Must have or be able to obtain a valid Montana driver’s license

Must be ServSafe certified or able to obtain certification within one (1) year of employment

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