JOB DESCRIPTION

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.

QUALIFICATIONS

• Bachelor’s degree in hospitality or related.
• Two (2) years of sous chef-level management experience in culinary operations.
• Experience and references must demonstrate:
• Leadership experience working within a high volume seated restaurant, hotel or university dining venue.
• Effective execution of cook to order menu items in a restaurant setting.
• Effective expediting on the kitchen and service sides of a restaurant.
• Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation.
• Effective training and leadership of staff.
• Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation.
• Effective interpersonal, organizational, analytical, communication and problem-solving skills.
• Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action.
• Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project.
  Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

DESIRED QUALIFICATIONS

• Success working in a contemporary college/university dining environment
• Success leading culinary activity in a high-volume offsite catering or hotel environment
• Certification by a recognized culinary institution

PURPOSE

Uses your culinary skill and leadership to manage food production and presentation for catered events of all types and sizes at the University of Washington. Collaborates with Bay Laurel Catering’s management team to ensure high quality food and services, exceeding expectations of clients and guests. Contributes to the campus culinary landscape through participation in menu development, and effective leadership of full-time and student employees.