As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills, and dedication to build stronger minds and a healthier world.
UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits, and natural beauty.
Housing & Food Services (HFS) supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service.
In Housing & Food Services, our DEI statement reads: HFS will become an organization that prioritizes inclusive workplace communities, centered on belonging and opportunity for all staff. All HFS staff must accept responsibility to identify and interrupt biases, privilege, barriers, and power dynamics. We challenge ourselves to engage in open dialogue, active listening, and empathic learning.
POSITION PURPOSE
Manages the day to day culinary operations and is responsible for culinary performance and leadership of staff of assigned unit.
DUTIES AND RESPONSIBILITIES
- Leadership:
- Develop and maintain positive and professional relationships with students.
- Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
- Develop and maintain positive and professional relationships with guests and department colleagues.
- Develop and maintain positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchens and work unit.
- Participate in weekly culinary planning and/or production meetings, tastings, etc.
- Monitors performance in unit safety, cash handling, customer service and food safety as assigned.
- Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests.
- Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems.
- Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
- Operations and Customer Service:
- Directs staff on unit operation policies and procedures.
- Maintains proper controls over resources, including cash, inventory and labor.
- Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production and sale.
- Monitors attendance and adjusts staffing to meet daily production needs.
- Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste.
- Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards.
- Identifies and corrects unsafe conditions; such as, poor equipment or work habits that might lead to an accident.
- Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
- Works with students and student groups in planning special events.
- Fiscal Management:
- Monitors performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.
- Contributes to the unit’s business plan and budget in collaboration with Food Services leadership.
- Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
- Contribute to probable causes for budget variances or discrepancies and makes adjustments.
- Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.
- Culinary Focus and Results:
- Develops menus, product consistency, and costs out recipes in collaboration with the campus executive chef and the Administrator.
- Collaborates with the executive chef, onsite management team and Dining Administrator in the development of menus and services.
- Trains staff on food preparation, production and display.
- Designs and implements quality control measures to insure consistent taste, presentation and food safety.
- Ensures that displays and presentations of prepared food, deli items, meat and seafood are attractive and designed to encourage sales, including appropriate labels and signage.
- Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met.
- Develops and implements new concepts and products that align with customer needs, as well as the promotion of campus and HFS activities and events.
- Keeps up with dining trends and communicates new ideas to the leadership team.
- Promotes sales through customer sampling and suggestive selling by creating guidelines and training staff for staff on how to offer samples and suggest ways to prepare and serve items.
- Can provide product information for newsletters, promotions and customer inquiries through the Communication & Marketing department.
- Supervision:
- Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training.
- Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and
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