Position is responsible for all food preparation and presentation, duties include: oversees ordering and purchasing of food, supplies and raw food materials; updates menus, concepts and event themes; develops and tests recipes and menus; keeps current with culinary trends and equipment; comprehends and demonstrates complex cooking principles; performs multi-task cooking assignments; assures all food safety guidelines are followed; utilizes a variety of computer programs (CBORD) to perform or oversee on-line ordering, inventory control, recipe analysis, menu costing/forecasting; guides and directs kitchen staff in development and delivery of UDS performance plans; leads by example, motivates, trains and schedules staff; participates as an effective team member; participates in departmental recruitment processes including student employees with diverse levels of skill; participates in workshops covering a variety of cooking techniques, diverse and ethnic menus, food specifications, food safety, food service equipment and food service budgeting; promotes and supports the mission statement, long-term goals, and short-range objectives of Dining Services, the Division of Student Affairs and The University of Montana; follows protocol and processes as described in the Dining Services Policies and Procedures Manual and the Collective Bargaining Unit Agreement

Position will demonstrate: advanced knowledge of culinary methods and techniques, food specifications, food safety, food service equipment, menu development, recipe modification based on nutritional requirements, and large quantity food service production; skill in the fabrication of meats and fresh produce; working familiarity with and capability of using a wide variety of institutional kitchen implements; sufficient knowledge, skills and ability to prepare and teach Mediterranean, Asian, Latin, Continental, vegetarian, and American cuisine to include flavor profiles, indigenous foods and cooking techniques; ability to plan and perform public cooking and culinary demonstrations; knowledge of budgeting practices, procedures and cost control; demonstrate ability to operate personal computers, related word processing, spreadsheet and database software (MS Word, Excel, Internet) with the ability to learn other software; ability to effectively train, recruit, counsel and retain staff; possess effective public relations, interpersonal and oral communication skills with the ability to establish and maintain positive working relationships with a diverse group of individuals; demonstrate organizational, time management, and multi-tasking skills and ability to meet deadlines in a busy environment with attention to detail; knowledge of and experience with supervisory practices and procedures; ability to obtain and/or maintain valid driver’s license; ability to become Serv-Safe certified within one year of employment; ability to work an irregular schedule

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 culinary practices, methods, techniques, and ingredients used for large volume, specialty, gourmet, and exhibition cooking A practical exercise will be given at time of interview

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

Knowledge of raw food ingredients and yield percentages with the ability to fabricate fresh meats and produce

Knowledge of supervisory practices and procedures

Effective public relations, interpersonal, and communication skills with the ability to establish effective working relationships

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

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 possess, or be able to obtain, a valid Montana Driver’s License

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

Please answer on separate sheet of paper and submit with application materials. Please provide as much detail as possible.

1. Please describe in detail your experience with preparing and teaching Mediterranean, Asian, Latin, Continental, vegetarian, and American cuisine. Include flavor profiles, indigenous foods and cooking techniques you have utilized.

2. Effective public relations, interpersonal, and communication skills with the ability to establish effective working relationships are essential to this position. Please describe your experience with utilizing these skills in working environments.

3. This position requires high-level, well-developed, demonstrated skills in menu development, budget creation, budget management, food and labor cost formulas, and cost control. What are your skill levels in each area, as it pertains to a high-volume food production environment, and how will this benefit you in this position?