Central Washington University is recruiting a Sous Chef to join our Dining Operations team in Ellensburg, Washington. This role is an important member of our team as they enhance the vision for the University. The role is a campus-based position, which means you get to see the lives you are impacting. We're offering a salary, depending on experience, from $44,367 - $53,000 annually plus the awesome CWU benefits.

Who we are:

We are a team of individuals committed to Changing Students' Lives. No matter what job, each of us plays a part in supporting and empowering our students to fulfill their dreams.

Working in higher education provides career growth and career choice. Think of a university campus like a mini city, operating across 380 acres. You'll find diverse academics, libraries, athletics and sporting events, full service and quick serve dining, conferences and events from small to large, recreation centers, housing, health services, police and public safety for the campus population of ~10,000 students.

Central Washington University has been named a Fulbright U.S. Scholar Program Top Producing Institution for the 2022-2023 academic year. In addition, for the seventh time in eight years, CWU is a recipient of the prestigious Higher Education Excellence in Diversity (HEED) Award from INSIGHT Into Diversity magazine. Come join us on our journey to encourage, inspire, and create spaces where all identities thrive on campus.

Tour our campus in Ellensburg here.

What we offer:

Our investment in you begins the day you join our team, a healthy and successful future for you is important to us. We offer medical, dental, life and disability insurance, retirement and optional savings plans, tuition assistance for you and your dependents, discounts across town, an employee assistance program for individualized counseling, and a wellness incentive program. Learn more: Benefits, Perks, and Leave.

The Role:

The CWU Student Union Dining operations is a large, complex, multi-unit venue. The Student Union Dining Sous Chef will provide hands-on culinary leadership support to the entire student union culinary program, and dining concepts. The Sous Chef works to maintain and lead members of a culinary program that emphasizes quality, excellence, and customer service through direct leadership of back of the house efforts. The Sous Chef participates with the Student Union Dining management team in a collaborative effort to coordinate and synchronize the operations and services to achieve the vision and goals of Dining Services. All employees are expected to support CWU's commitment to diversity and to bring and support inclusion into the university environment.

Operations & Customer Service
- Continuously monitors the appearance and quality of all food and food display areas.
- Continually seeks quality improvement in recipes through testing and execution with the culinary staff and Dining Services management with oversight from the Campus Executive Chef.
- Designs and implements cooking techniques and presentation that maximize appearance, taste, and quality.
- Responsible for ordering, delivery, and preparation of food to meet planned menu and service needs.
- Responsible for assignment, allocation, and reporting of all culinary labor (student, bargaining unit, and all other staff). Generate daily labor reports from data in time and attendance system. Makes corrections to exceptions and staff work hours as needed daily.
- Follow proper reporting procedures for unit performance data to include cash sales, labor hours worked and inventory.
- Resolves issues that directly affect production and service of forecasted quantities of food by coordinating with service managers and staff as needed.
- Actively participates, supervises, trains, and directs staff in proper handling, preparation, and storage of food products.
- Establishes and maintains a quality control program for food and beverage preparation and service.
- Actively participates in food preparation, in addition to overseeing food preparation and providing feedback and direction to staff.
- Responsible for actively controlling food waste and to proactively promote sustainability efforts and goals.
- Ensures cleanliness and sanitation of work areas at all campus dining locations.
- Supervises, directs, and participates in proper and safe use, cleaning and maintenance of equipment. Is responsible for providing recommendations for equipment repair and/or replacement.
- Supervise the cleaning and sanitization of equipment after production is complete.
- Actively leads and/or participates in weekly unit production service staff meetings.
- Works with management team in developing new and creative programs designed to meet the diverse culinary preferences of college students.
- Actively solicits patrons' suggestions and respond to complaints, questions, and special requests.

Training
- Trains and evaluates staff performance, including civil service, students and temporary employees.
- Coaches, provides feedback, and mentors staff and peers to improve efficient performance.
- Plans and conducts one on one's with direct reports and conducts daily kitchen & production huddles.
- Develops and maintains in-service orientation and training for new employees.
- Develops, implements, and provides department-wide training on sanitation, safety, and other food safety procedures.
- Assists in interviewing and selecting staff members, and ensures staff are on-boarded properly.
- Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
- Identify and correct unsafe conditions, such as poor equipment or work habits that may lead to accidents or injury.

Menu Management
- Ensure unit staff are properly trained on using the Computrition system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback.
- Use the current menu management software to update and to ensure accuracy of recipes, pricing and nutritional information.
- Ensures staff reads and follows standardized recipes. Adjusts weights and measurements of ingredients to match quantity of production.

Leadership
- Collaborates with Student Union Dining General Manager, Assistant Manager and SURC Executive Chef to ensure that goals and objectives are implemented.
- Maintains the vision, values and priorities of the department and work within the unit for alignment.
- Provides support to culinary leadership for all Student Union Dining operations.
- Directs staff on unit operation policies and procedures.
- Clearly defines performance expectations, ensure accountability, and provides ongoing informal feedback, coaching and mentoring.
- Oversees and directs the work of staff. Serves as coach and leader and resolves complaints or issues.
- Leads by example in professional behavior through adherence to Campus and Dining Services' policies, procedures, and leadership directives.
- Develops and fosters supportive working relationships, motivation, and engagement.
- Supports initiatives to work with students and student groups in planning special events in the SURC and their use of the kitchen space.
- Communicates information to staff on an ongoing basis to influence staff engagement and to be a part of a larger community.
- Recognizes employees for good performance.
- Monitors attendance and adjusts staffing to meet daily production needs.
- Directs food production and work assignments for kitchen staff including student staff.
- Participates in and leads daily production meetings.
- Maintains visibility and accessibility with customers, building managers and staff members.
- Instructs professional, classified, hourly, and student staff on safe food handling.
- Schedules both Civil Service and student employee work hours/shifts; monitor hours worked; approve payable time and absence requests.

- Participates as needed in campus special events
- Other duties as assigned

• Over 3 years of experience working in a large commercial/institutional or hotel type kitchen settings.
• Leadership experience performing such duties as hands on training and working with teams.
• Experience with menu execution, basic food ordering, understanding, and applying allergen and nutritional standards.
• Demonstrated willingness and/or experience working with students and/or co-workers from a wide range of abilities, backgrounds, and experiences.
• OR Any combination of education and experience which clearly demonstrates the ability to perform the essential functions of the job.

Additional Conditions of Employment

• Must have or be eligible to obtain WA State Food Handler's permit within 30 days of initial hire date
• Must be able to obtain SERVSAFE Certification within 6 months of initial hire date

Preferred Qualifications

• Degree in culinary arts or related field in hospitality.
• Previous experience in higher education food service operations
• Experience with Microsoft Office Suite software such as Word, Excel, Access and e-mail or similar software
• Multi-unit food service operation experience
• Demonstrated participation in programs designed to promote inclusion.
• A record of promoting inclusivity in the work environment.

Competencies

• Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules.
• Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
• Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
• Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
• Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.

Don't meet every single requirement? At CWU we're dedicated to building a diverse, inclusive, and authentic workplace, so if you're excited about this role but your experience doesn't align perfectly with every requirement, we encourage you to apply anyway. This may be the job for you!

Salary: This position has a minimum annual salary of $44,367 and maximum annual salary of $62,113. The Hiring Department's expected hiring range is $44,367 - $53,000. In accordance with RCW 49.58.110, the above salary reflects the full salary range for this position. Individual placement within the hiring range is based on the candidate's current experience, education, skills, and abilities related to the position.

Schedule/Appointment: Variable; based on business needs / 40 hours per week

Working Conditions: Work is performed primarily indoors, at times in hot/cold/noisy/wet areas with some exposure to hazardous equipment and products. Working in temperatures from 0 degrees (freezer) to 350+ degrees (around cooking equipment) is common. Work requires walking and/or standing (often in a stationary position) for most of each shift. Bending/climbing/carrying/pulling/pushing/lifting associated with loading/unloading of supplies and preparation, plating and serving of food is required. Occasional overtime is required, and shift work may be required. Additional physical requirements of the position includes pushing utility and hand carts with up to 150 lbs. of supplies to various work stations; correctly lifting up to 35 lbs. individually from the floor or shelf locations to heights of 48" so products can be poured into smaller containers or put on work tables.

*This position requires working a schedule that varies based on business needs. This entails attending and participating in events that occur seven days a week and outside normal business hours.

Benefits: CWU offers a comprehensive benefits package including medical and dental insurance, retirement and optional savings plans, life and disability insurance, along with vacation and sick leave plans depending on employment classification. For additional information please visit Benefits, Perks, and Leave.

An employee of CWU may be eligible for the Public Service Loan Forgiveness Program if the employee has student loans. To learn more, visit: https://ofm.wa.gov/state-human-resources/public-service-loan-forgiveness-program.