Chef de Cuisine

 

Available Title(s):

1246-NNADMINPRO - Food Service Associate Manager, 1246-YNADMINPRO - Food Service Associate Manager

 

Business Title:

Chef de Cuisine

 

Employee Type:

Admin. Professional

 

Time Type:

Full time

 

Position Term:

12 Month

 

Position Details:

 

The Opportunity:

 

Under the direction of the Marriott Hospitality Culinary Innovation Center (MHCIC) Director, as the Chef de Cuisine you will be responsible for supporting and executing the operational needs of the School of Hospitality Business Management (SHBM)/MHCIC catering services, Atrium Cafe, and assisting in the delivery of HBM curriculum.

 

Your duties will include, but are not limited to, providing direct supervision to student employees including hiring, scheduling, training and evaluating and disciplining employees, providing friendly and courteous service, assisting with the creation of new menus, and managing and ensuring sanitary and clean facilities and equipment (meeting HBM and State Health standards).

 

In this role, you will have the opportunity to ensure quality experiential learning for students by assisting the MHCIC Director with hands-on training of culinary techniques through preparing, demonstrating, and instructing the labs, as well as serving as backup for the Director as needed.

 

You will directly and indirectly oversee all aspects of food service operations and customer service, such as catering setup and teardown, cashiering, accounting procedures in conjunction with the Administrative Manager, inventory, policy development and administration, student liaison, state regulation, budgeting, data entry, and related functions.

 

Additionally, you will assist the MHCIC Director in representing SHBM at external events including catering, seminars, presentations, etc., and contribute to a positive and productive experiential learning environment.

 

Required Qualifications:

 

• A Bachelor's degree in hotel and restaurant administration, institutional management, business administration or closely related field and two (2) years of supervisory/management experience which included planning and budgeting. Additional qualifying food service work experience and/or vocational training in quantity food preparation may be substituted, year-for-year, for college education.

 

• Washington state food handler's permit.

 

• Possession of, or ability to obtain within three (3) months of hire, ServSafe Manager certification.

 

• Possession of, or ability to obtain within three (3) months of hire, ServSafe (class 12 permit) Alcohol certification.

 

• Possession of, or ability to obtain within three (3) months of hire, ServSafe Allergy certification.

 

• Possession of, or ability to obtain by time of hire, a valid driver's license.

 

• Ability to work evenings, weekends, and some holidays.

 

• Ability to travel to work off-site special events which will include some overnight stays.

 

Preferred Qualifications:

 

• American Culinary Federation certification, or a degree in culinary arts.

 

• At least three (3) years knowledge of fine dining, beverage service, and food and wine parings.

 

Additional Information:

 

Area/College: Carson College of Business

Department Name: School of Hospitality Business Management

City, State, Zip: P