University Dining Chef

About the role

Ball State University has a Chef position available in Ball State University Dining that offers an excellent benefits package, paid time off, and the opportunity for work/life balance. The University Dining Chef position is responsible for directing, overseeing, and leading all food and beverage operations within Ball State University Dining. This position is a full time position, typically with standard business hours (Monday-Friday, daytime).

Responsibilities

• Lead, direct, and supervise service personnel and students in all aspects of food production including baking resulting in timely production of high quality food and excellence in food presentation.
• Assist with display cooking as scheduled.
• Method of delivery must be accurate and must convey a genuine interest in and love of food and food preparation and a sense of excitement and enthusiasm for the cuisine.
• May execute chef skills outside of the regularly assigned unit for special events, summer scheduling (if available), and other unique situations.
• Orient, coach and train employees resulting in well trained employees who consistently exhibit excellence in job knowledge and performance.
• Ensure employees are well trained before working in any job assignment; provide accurate, balanced (positive and negative) feedback to employees regarding job performance and follow up on corrective measures.
• Complete and maintain file documentation for all orientation, coaching and training of each employee according to departmental procedures.
• Utilize the Cbord Menu Management computer system to prepare menu item forecasts to (a) determine production of foods for service. (b) Correctly enter service statistics for historical record.
• Communicate with peers and subordinates in a thorough, detailed, timely, evenhanded manner resulting in effective personal contact and/or the completion of “management log” entries that communicate necessary information to peers.
• Attend shift meetings, unit and departmental management staff meetings, and relate telephone messages and/or other information accurately and in a timely manner, maintain confidentiality and ethical practices as relates to communications.
• In stressful situations, remain calm, in control, and have a positive impact on others; manage disagreements effectively and create an environment where peers, employees and customers are treated with dignity and respect and where rules, policies and procedures are consistently administered.
• Scrutinize purchase requisitions and approve amounts of foods and supplies to be ordered based upon forecasted projections of sales of menu items, inventory levels and other indicators.
• Manage purchasing assignments with the utmost business ethics and follow policies and procedures of Ball State University; complete an assigned weekly inventory of foods and/or supplies with a high degree of accuracy; submit completed inventory records in a timely manner, maintain appropriate inventory levels of foods and supplies; neither being over or under-stock.
• Optimize profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, and proper charging of sales to customers and employees.
• Require employees to use and care for the facility and equipment, and furnishings in a responsible manner; assist in evaluation of food, labor, and other controllable food costs; implement corrective measures as needed.
• Evaluate, investigate and secure approval of the General Manager and the Assistant Director of Personnel or the Director, then issue warranted counseling or discipline to employees in a timely manner and according to university policies and procedures; submit written documentation of all investigations, interviews, meetings or conversations related to the situation in addition to copies of the properly issued disciplinary forms; accurately administer the union agreement and addenda thereto (including absence and tardiness policies and required record keeping).
• Evaluate employee performance and complete timely formal appraisals forms impartially and in an unbiased manner; submit appraisals for the approval of the General Manager; properly conduct the performance review meetings with employees; route completed forms in a timely manner.
• Assist in maintaining adequate staffing following University procedures to schedule replacement employees; complete documentation related to scheduling regular and overtime staff.
• Demonstrate a commitment to affirmative action and equal employment opportunity.
• Administer university and department policies relating to money handling and reporting; report all unaccounted monies (over $20.00) immediately to the General Manger and/or University police; may unlock facility for the day’s operations and/or secure the facility for the periods of closure; observe safety and security precautions to prevent personal or employee injury and theft of university or employee property; maintain personal and unit keys in a safe manner to prevent unauthorized use; report maintenance and repair needs of building and equipment in a timely manner.
• Establish, evaluate and execute personal and unit goals, contribute to departmental goal setting and achievement.
• Serve in a contributory and effective manner on teams, committees and task forces.
• Aid in executing an effective marketing and promotion program for the unit in conjunction with the General Manager.
• Demonstrate a professional appearance; wear clean, well pressed chef attire and follow dictates of the established dress code.
• Perform other related duties as assigned.

Requirements

• Associates degree from an accredited institution or equivalent combination of education, credentials, certification, and experience.
• Over one year of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills.
• Knowledge of equipment, cooking methods, measurements, and food safety.

Preferred Qualifications

• Bachelor’s degree in culinary food management or hotel/restaurant and institutional management from an accredited institution.
• Prior experience supervising five or more full time employees, ordering food, and performing other management functions.

What We Offer

• Paid 24 vacation days, 12 sick days and 10 holidays a year.
• Affordable health and dental insurance, robust long-term disability and life insurance plans, as a range of retirement benefits to provide financial security to you and your family.
• Child's (or children's) undergraduate college tuition at Ball State covered by 90 percent of the cost.
• 100 percent of the tuition costs for you to earn your undergraduate degree and 80 percent of your graduate tuition.