What are the responsibilities and job description for the CHEF DE CUISINE, BAY LAUREL CATERING position at University of Washington (UW) Medicine?
Req #: 245157 Department: HOUSING & FOOD SERVICES (HFS) Job Location: Seattle Campus Posting Date: 04/10/2025 Closing Info: Closes On 04/23/2025 Salary: $6360 per month Other Compensation: Shift: First Shift Benefits: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here.
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) has an outstanding opportunity for Chef De Cuisine, Bay Laurel Catering .
Use your culinary skill and leadership to manage food production and presentation for catered events of all types and sizes at the University of Washington. Collaborate with Bay Laurel Catering’s management team to ensure high quality food and services, exceeding expectations of clients and guests. Contribute to the campus culinary landscape through participation in menu development, and effective leadership of full-time and student employees.
RESPONSIBILITIES
Leadership
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) has an outstanding opportunity for Chef De Cuisine, Bay Laurel Catering .
Use your culinary skill and leadership to manage food production and presentation for catered events of all types and sizes at the University of Washington. Collaborate with Bay Laurel Catering’s management team to ensure high quality food and services, exceeding expectations of clients and guests. Contribute to the campus culinary landscape through participation in menu development, and effective leadership of full-time and student employees.
RESPONSIBILITIES
Leadership
• Develops and maintains positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
• Develops and maintains positive and professional relationships with guests and department colleagues.
• Develops and maintains 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.
• Participates in weekly culinary planning and/or production meetings, tastings, etc.
• Monitors performance in unit safety, 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.
• Delivers effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
Operations and Customer Service
Operations and Customer Service
• Directs staff on dining 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
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
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
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 procedures.
• Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
• Engages when necessary in performance management of employees within the organization.
• Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback.
• Supervises at least 2 FTE to maintain this professional staff exemption and compensation. Typically, this position supervises the unit’s culinary staff.
CBORD
CBORD
• Under the general direction of the Campus Executive Chef, supports the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy.
• Supports the recipe input and validation process for CBORD FSS. Writes recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy.
• Performs periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data.
• Reviews current system data and reports to inform decisions on vendor and product selection.
• Runs and/or reviews system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices.
IMPACT TO THE UNIVERSITY
The dining facility provides a high-quality dining experience to the residential and greater campus communities.
WORKING CONDITIONS
Work is completed in a variety of settings, including indoor desk/administrative work, high-volume food production facility, indoor events, and outdoor events. This position is expected to have flexible availability, working schedules that are typical for a catering operation, including extended hours, weekends and holidays. This position works in an operation that provides continuous service seven days a week from early morning until late night. The position will have a regular schedule but may require irregular shifts to ensure maximum coverage by management. The incumbent in this position is required to be present and visible during special University or HFS events that may occur in the evening and/or weekend. Ability to work indoors or outdoors and lift 50 pounds and carry 25 pounds.
POSITION COMPLEXITIES
IMPACT TO THE UNIVERSITY
The dining facility provides a high-quality dining experience to the residential and greater campus communities.
WORKING CONDITIONS
Work is completed in a variety of settings, including indoor desk/administrative work, high-volume food production facility, indoor events, and outdoor events. This position is expected to have flexible availability, working schedules that are typical for a catering operation, including extended hours, weekends and holidays. This position works in an operation that provides continuous service seven days a week from early morning until late night. The position will have a regular schedule but may require irregular shifts to ensure maximum coverage by management. The incumbent in this position is required to be present and visible during special University or HFS events that may occur in the evening and/or weekend. Ability to work indoors or outdoors and lift 50 pounds and carry 25 pounds.
POSITION COMPLEXITIES
• Maintain a regular, full-time onsite work presence
• Depending on assignment, may travel to different sites on the Seattle Campus.
• Adapt to a variety of working conditions and venues:
o Retail Dining: Husky Den, By George, Rotundasidential Dining, Retail Dining, Catering, Central Production Kitchen, and the Administrative Offices.
o Use a variety of tools and work methods since menus, equipment and staffing differ depending on the location, including operating equipment and lifting of up to 25 pounds.
o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house.
o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices.
o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training.
o Retail Dining: Husky Den, By George, Rotundasidential Dining, Retail Dining, Catering, Central Production Kitchen, and the Administrative Offices.
o Use a variety of tools and work methods since menus, equipment and staffing differ depending on the location, including operating equipment and lifting of up to 25 pounds.
o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house.
o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices.
o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training.
• Comply with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents.
• Participate in special events that occur during events and weekends to support the Department and the University.
REPORTS TO
Executive Chef or Assistant Director
Requirements include:
Bachelor’s degree in hospitality or related, plus a minimum of two (2) years of sous chef-level management experience in culinary operations.
Experience and references must demonstrate:
REPORTS TO
Executive Chef or Assistant Director
Requirements include:
Bachelor’s degree in hospitality or related, plus a minimum of 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:
• 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
Conditions of Employment:
Conditions of Employment:
• A satisfactory outcome from the employment reference check processes and education verification.
• Possession of a Washington State Food Handler’s Card.
• ServSafe certification within three months of hire and maintenance of certification thereafter.
• Maintenance of a valid Washington State Driver’s License.
Application Process:
The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.
Application Process:
The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.
Salary : $6,360
