Executive Chef II - Sr. Executive Chef, Washakie Dining Center

The University of Wyoming is delighted to receive your interest in our vacant position.  We strive to connect with qualified and uniquely talented individuals to join our campus community.  We would love to hear how your experiences translate to this position, the University’s Mission, Vision, and Values, and encourage you to submit an application today!

JOB TITLE:   

Executive Chef II - Sr. Executive Chef

JOB PURPOSE:   

In the fall of 2025, the University of Wyoming will open its new 850-seat Dining Center, which features nine concept platforms, including Pan Asian, Comfort, Latin, Allergen Aware and Italian (to name just a few). Designed to cater to the diverse needs of the campus community, the center will serve as the primary dining facility for students living on-campus while also welcoming faculty, staff, off-campus students, and community members for breakfast, lunch, and dinner. This beautiful two-story dining center was designed as a central gathering place for faculty, staff and the general public to hold meetings, while also enjoying healthy, all-you-can-eat meal options.

We seek a dynamic Executive Chef II to manage all food and beverage operations, quality and related costs. You will oversee all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. You will assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:  

• Production and Execution: Manage Residential Dining menu, production and staff. Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met.
• Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Assist Catering and retail dining with menu development and recipe standardization annually and for special events. Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste.
• Recipe Standardization: Test and standardize recipes for scaled production. Maintain recipe entry and accuracy review in food service software.
• Team Leadership: Lead, train, and inspire a team of chefs, cooks and bakers, fostering a collaborative and creative work environment. Train staff in culinary best practices and kitchen leadership skills.
• Sales Analysis and Menu Evaluation: Review data provided by residential dining serving line sheets, retail and catering sales to determine menu item popularity and adjust as needed. Review food costs and labor for menu items. Calculate food costs, establish pricing, and monitor profitability.
• Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed standards. Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations.
• Budget Management: May assist with department's budget, controlling costs while maintaining quality.
• Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Lead evaluation and specification of products in collaboration with dining procurement, unit leadership and culinary team.

SUPPLEMENTAL FUNCTIONS:  

• Review and update department training materials.
• Maintain production records, update computer information on cost of recipes. 
• Other duties as assigned.

COMPETENCIES:  

• Attention to Detail
• Consistency
• Developing Organizational Talent
• Service Orientation
• Innovation
• Adaptability 
• Technical/Professional Knowledge 

WORK LOCATION ELIGIBILITY: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.

The successful candidate must be eligible to work in the United States. Sponsorship for H1-B work authorization or work visa is not available for this position. 

MINIMUM QUALIFICATIONS:  

Education:  

• Bachelor’s degree in related field (preferred in hospitality management or culinary arts) OR 
• One of the ACF certification either current or held in the past:
  • CCC- Certified Chef de Cuisine
  • CEC- Certified Executive Chef
  • PCEC- Personal Certified Executive Chef
  • CMC- Certified Master Chef
  • CCA- Certified Culinary Administrator
  • CHS- Certified Hospitality Supervisor

Experience:  

• 7 years professional experience 
• 3 years of managing large volume food service operation.

Required licensure, certification, registration, or other requirements:  

• Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. 
• Ability to obtain ServSafe Manager certification within 6 months
• Ability to obtain AllerTrain Certification within 6 months

DESIRED QUALIFICATIONS:  

• Manage budgets and plan price assessments. 
• Manage time to meet project/event deadlines. 
• Ability to lift 50 to 100 pounds regularly with or without reasonable accommodation. 
• Assist with work schedules and assign duties. 
• Assist with a variety of menus. 
• Coordinate quality assurance programs in area of specialty. 
• Cook and prepare a variety of foods. 
• Communicate effectively, both verbally and in writing. 
• Foster a cooperative work environment. 
• Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. 
• Use personal computers and basic software applications including spreadsheet and word processing applications. 
• Organize and present to a variety of constituencies. 

WORKING CONDITIONS:

Food production and kitchen areas; regular exposure to fumes and heat conditions of kitchen atmosphere and mechanical hazards from kitchen equipment such as slicers and mixers; and occasional electrical shock hazards from kitchen or computer equipment. 

REQUIRED MATERIALS:  

Complete the online application and upload the following for a complete application: cover letter, resume or C.V. and contact information for four work-related references. 

 This position will remain open until filled. Complete applications received by 3/7/2025 will receive full consideration. 

HIRING STATEMENT:  

UW is an Affirmative Action/Equal Opportunity Educator and Employer (UW Reg 4-1). The University does not discriminate in employment or personnel practices on the basis of race, gender, religion, color, national origin, disability, age, protected veteran status, sexual orientation, gender identity, genetic information, creed, ancestry, political belief, pregnancy, or any other protected category or participation in any protected activity.  In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please call 307-766-2377 or email jobapps@uwyo.edu

ABOUT LARAMIE:

The University of Wyoming is located in Laramie, a town of 30,000 in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its university, helping to make it a leader in academics, research, and outreach. The university has state-of-the-art facilities in many areas and the community provides the advantages of a major university.

Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado’s Front Range, a bustling group of metropolitan cities including Denver, Boulder, and Fort Collins. This beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit http://visitlaramie.org/