Chef de Cuisine

University of Wisconsin-Milwaukee; Milwaukee (WI); On-site; USD 67,000 - 75,000; Full time

Job summary

University of Wisconsin-Milwaukee is seeking a Chef de Cuisine to lead back-of-house operations in Residential Dining. You will guide kitchen staff, implement menus, and develop recipes while ensuring safety and sanitation.

This role requires strong management skills, experience in large-scale foodservice, and collaboration with executive chefs for menu planning, hiring, and staff training. UWM offers a dynamic campus environment and opportunities for professional growth.

Qualifications

• 2+ years as Executive Sous Chef, Executive Chef, or Head Chef in a high-volume food service operation (> $1M revenue).
• Experience with purchasing and inventory control.
• Experience in large-volume production, catering, banquets or similar.
• Valid Driver's License and ability to qualify to drive state vehicles.

Responsibilities

• Lead back-of-house kitchen staff for Residential Dining units; manage menu implementation and recipe development.
• Hire, train, and develop staff; supervise compliance with safety, quality, sanitation standards.
• Plan and coordinate all food service activities for operations and events; oversee staff productivity and adherence to policies.
• Establish operating and staff schedules; demonstrate proactive leadership and high standards in food safety and customer service.
• Oversee daily kitchen operations; monitor inventory, equipment maintenance, and vendor relations.
• Coach and mentor staff; recruit, hire, and discipline as needed.
• Collaborate with Executive Chef on menu development; provide tastings and feedback from customers.
• Ensure consistency and adherence to standards across units.
• Create financial and related reports for administrative duties.

Skills

Executive Chef experience

Purchasing and inventory control

Large volume production

Catering / Banquets experience

Driver's license

Education

Bachelor's degree in culinary field

Wisconsin Restaurant Manager Certification

Tools

Point of Sale software systems

Job description

Current Employees: If you are currently employed at any of the Universities of Wisconsin, log in to Workday to apply through the internal application process.

Position Title

Chef de Cuisine

Job Category

Academic Staff

Employment Type

Regular

Job Profile

Food Service Manager

Job Duties

Under the general direction of the Associate Director of Residential Dining Services, UW- Milwaukee's Dining and Retail Services Department is hiring a dynamic and team-focused Chef de Cuisine.

This position will lead and inspire back of house kitchen staff in the production of Residential Dining units and be responsible for menu implementation, recipe development, hiring and staff training, collaborating with unit managers, and optimizing staff productivity and consistency.

The Chef de Cuisine will enforce best practices for safety, quality, consistency, and sanitation in the kitchen, monitoring and training all staff and students in proper sanitation and operational procedures. The position is responsible for the planning, coordinating, service, and delivery of all food and all related activities for these operations and special events.

Key Job Responsibilities

Culinary Management 50%

• Establish operating and staff schedules for all units.
• Demonstrates hands-on management, clear direction, pro-active leadership, and the ability to achieve high quality, food sanitation and customer service standards.
• Effectively oversee daily floor operations to meet the ever-changing demands and needs of the unit.
• Plans and directs staff implementation of operating policies and procedures to ensure adherence to safe food quality, handling, and sanitation processes and procedures.
• Monitor day to day unit ordering to ensure proper unit inventory levels and to maintain proper product rotation and inventory procedures.
• Maintain equipment and schedules repairs.
• Assist in production as needed.
• Assists in departmental walkthroughs in collaboration with the executive chef with vendors, health departments, facilities, and other supportive reviews of programs and services.

Staff Onboarding, Training, and Development 25%

• Coach, lead and mentor staff to help them maximize their potential by creating an environment that provides motivation, participation, and opportunities for employee engagement.
• Provides leadership to employees, sets performance expectations, communicates specific instructions, and teaches procedures, with appropriate follow-through.
• Assists with oversight of kitchen cleaner staff, including scheduling and assigning tasks.
• Recruit, hire, develop, and discipline as needed.

Recipe and Menu Development 20%

• Keep abreast of current culinary and industry trends in relation to client and customer needs.
• Review, update, and create menus regularly to ensure variety, quality, cost-effective, achievable, and consistent menu offerings.
• Test and develop recipes and new menu items.
• Collaborate with Executive Chef on product mix, item needs, and menu development and creation.
• Provide tastings and samplings for staff and clients.
• Solicits and responds to information from customers; responds to online and other surveys.
• Informs leadership about customer service issues and follow-up actions.
• Ensures consistency and quality; oversees adherence to standards, policies, and procedures.

Administrative Duties 5%

• Manages special projects and other duties, as assigned.
• Creates required financial and related reports.

Department

Dining and Retail Services is a self-operated dining venture on campus with a $18 million operating budget. The department has three facilities that provide food services across campus, including Sandburg Hall Café, Cambridge Commons Café, Restor Sandburg, Restor Cambridge, retail offerings in the Student Union including catering unit, Grind coffee locations, convenience stores, and concessions operations. The department includes a dynamic management team and approximately fifty resolute permanent staff. Our department includes over three hundred student employees in all areas of our operations.

Compensation

$67,000 - $75,000 Annually

Required Qualifications

• Two years’ experience as Executive Sous Chef, Executive Chef, or Head Chef in a food service operation with gross revenue exceeding one million dollars.
• Experience with purchasing and inventory control
• Experience in large volume production, catering, banquets or similar
• Valid Driver's License and ability to qualify to drive state vehicles.

Preferred Qualifications

• Experience working with food allergies and other dietary limitations.
• Experience with institutional food sourcing, inventory control and purchasing.
• Experience with menu management and Point of Sale software systems.
• Experience managing food, labor, and supply budgets.
• Experience with standardized recipe and menu development
• ServSafe certification or equivalent state certification
• Two (2) years of full-time foodservice management experience in a University/College or similar setting
• Successful completion of State of Wisconsin Restaurant Manager Certification.
• Bachelor's degree or equivalent in a culinary related field

Contact Information

Questions can be directed to Luke Messmann ([e-mail])

Reasonable Accommodations

Pursuant to university policy, UWM provides reasonable accommodations to qualified individuals with disabilities who are employees or applicants for employment. Employment opportunities will not be denied because of the need to make reasonable accommodations for a qualified individual with a disability. If you need assistance or accommodation in applying because of a disability, please contact [e-mail] or 414-229-4463. This job announcement and other material on this site will be made available in alternate formats upon request to an individual with a disability.

Confidentiality of Applicant Materials

UWM is a State agency and subject to Wisconsin’s Open Records Law. UWM will not, however, reveal the identities of applicants who request confidentiality in writing except as may be required by Wisconsin’s Open Records law. In certain circumstances, the identities of “final candidates” and/or the identity of the appointed applicant must be revealed upon request.

CBC and Reference Check Policy

Employment will require a criminal background check. UWM takes the prevention of sexual misconduct seriously. As such, you and your references will be required to answer questions regarding any past findings of sexual violence and sexual harassment or any pending allegations of sexual violence or sexual harassment.

Annual Security and Fire Safety Report (Clery Act)

For the UWM Annual Security and Fire Safety Reports (i.e., Clery Report), which includes statistics about reported crimes and information about campus security policies, see http://www.cleryact.uwm.edu/, or call UWM’s Dean of Students Office, Student Union 345 at [phone] for a paper copy.

Employment Authorization

In compliance with federal law, all persons at the time of their start date will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

UW is an Equal Opportunity Employer

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, pregnancy, disability, status as a protected veteran, or any other bases protected by applicable federal or State law and UW System policies. We are committed to building a workforce that represents a variety of backgrounds, perspectives, and skills, and encourage all qualified individuals to apply.