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The following is a listing of open managerial positions at colleges, universities, and companies. NACUFS members may post positions at no charge. Nonmembers may purchase this service for a fee. Bulletins are posted on our website daily and removed from the site after 60 days. For more information on job postings, please consult our User Guide.

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Chef Manager

Application Deadline: 02/28/2020

Organization: North Dakota State University Dining

Location: Fargo, ND

Salary: $48,000+

Website: www.ndsu.edu/dining/

Contact Details:

Apply online through the NDSU employment site at: https://jobs.ndsu.edu/postings/10965

Organization Details

NDSU excels in areas of innovative and technology-driven research, with more than $153 million in annual research expenditures as reported in the National Science Foundation’s Higher Education Research and Development Survey. NDSU has been listed in the Top 100 public research universities in the United States for research and development in agricultural sciences, psychology and social sciences, based on reported research expenditures.

Responsibilities

The purpose of this position is to provide leadership and management for the production team and student employees in the Residence Dining Center.

The Chef Manager is responsible for overseeing and managing a large, full-service, year-round, institutional dining operation. These responsibilities include overall leadership and management, facilities management, supervising safe operation and role modeling teamwork and customer service.

The Chef Manager is expected to provide innovative dining opportunities, ensure culinary excellence, offer nutritious and appealing selections and maintain high levels of satisfaction for students, faculty, staff and guests.

Required Qualifications

Minimum Qualifications

  • Associate’s degree/certificate in Hospitality, Culinary Arts, Dietetics, Food Service Management, Business or related field or equivalent work experience
  • 3 years of progressive experience as a culinarian working in a high volume, scratch kitchen or a combination of education and experience totaling a minimum of 5 years
  • 3 years of experience in a supervisory role in a food service operation
  • Experience as a trainer with the ability to develop/implement dining and hospitality training programs
  • Experience with recipe creation, specification writing and the ability to prepare and cook all food groups
  • Working knowledge of Serv-Safe principles, food allergens, special dietary need
  • Working knowledge of methods to produce highest quality product
  • Keen knowledge of trends, flavors, pricing and presentation
  • Experience with scheduling/controlling labor
  • Experience with food-related purchasing, controlling/maintaining food cost, and executing inventories correctly
  • Working knowledge of Microsoft Office products
  • Ability to work flexible schedule to accommodate business levels

Preferred Qualifications:

  • College or university food service experience preferred
  • Experience with menu management programs preferred
  • Catering experience preferred
  • Food Safety Certification

EEO Statement

NDSU does not discriminate in its programs and activities on the basis of age, color, gender expression/identity, genetic information, marital status, national origin, participation in lawful off-campus activity, physical or mental disability, pregnancy, public assistance status, race, religion, sex, sexual orientation, spousal relationship to current employee, or veteran status, as applicable.