November 15, 2024

Montana State University

Bozeman

Chef de Cuisine

Culinary Services (CS), a division of Auxiliary Services, provides meals for over 12,000 customers. CS proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, 9 retail operations, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery & Salads, and the Farm to Campus Program.

Duties and Responsibilities

Reporting to the Executive Chef, the Chef de Cuisine will be assigned to one of two contemporary dining halls. The dining halls serve over 10,000 meals per day and are open 7 days a week from 7am – 10pm providing breakfast, lunch, dinner, and Late Night Bites. Specialty dinners are served multiple times a month highlighting Montana Made, holidays and other special events, and student/parent recipes. Within their assigned dining hall:

Performs as the Head Chef.
Provides oversight and supervision of culinary production; estimates food consumption; selects, develops, and standardizes production recipes to ensure consistent quality; assists with establishing presentation techniques and quality standards; ensures proper equipment operation/maintenance; and ensures compliance of safety and sanitation guidelines.
Provides oversight and supervision of culinary staff: direct supervision of 2 Executive Sous Chefs and 3 Production Managers and indirect oversight of 50 line staff and 200 student/temporary staff; assists with the training and professional development of staff for a broad range of subjects from preparation techniques to sanitation compliance.
Actively assists dining hall operations in day to day activities as needed.
Ensures food production meets/exceeds all state and local food code standards as well as Hazard Analysis Critical Control Points (HACCP) standards.
Partners with CS management and Housing staff to provide a creative and pleasing dining experience for students and other customers.
Interacts with and build sustainable working relationships with students, campus constituents, vendors, and other industry partners while.
And contributes to the success of the department by performing other duties as needed in support of the department’s mission.

Required Qualifications – Experience, Education, Knowledge & Skills

Advanced degree or certificate in the hospitality, culinary arts or related field(s) plus progressively responsible experience as an executive sous chef or chef de cuisine for a high volume restaurant or multi-unit kitchen or an equivalent combination of education and experience.

Progressively responsible experience supervising and training a large and diverse staff.

Proficient experience using computers and various software packages; must include experience working with a menu management system.

Substantial experience in menu and recipe development, recipe costing and kitchen inventory ingredient management.

Experience in large volume food production, portion control, and quality control.

Preferred Qualifications – Experience, Education, Knowledge & Skills

Experience bringing farm to table solutions forward.

The Successful Candidate Will

Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment
Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety
Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality
Strong commitment to customer service
Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality
Highly motivated and work with minimal supervision
Consistently exercise initiative and good judgment
Maintain and manage policy and procedure
Quickly adapt to changing priorities
Network and maintain strong working relationships
Demonstrate experience in facilitating change, managing conflict, and problem solving
Exhibit effective speaking and presentation skills in front of groups of varying size
Be knowledgeable about State and Federal health and food safety guidelines
Represent the department and the University to others in a professional and courteous manner

Position Special Requirements/Additional Information

This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.

Must possess a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.)
Will work evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
Occasional travel for work.
May occasionally work outside and in inclement weather assisting with special events.
Possess an 8 hour management sanitation certification or have the ability to become certified.

Physical Demands

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.

Normal kitchen, cooler, freezer, dock environments.
Stationary and/or moving about for long periods of time.
Moving product up and down stairs.
Frequently moving containers/product weighing up to 50 lbs and occasionally up to 100lbs.
Bending and/or kneeling while stocking product.
Gripping handles on small kitchen utensils and other equipment.
Performing repetitive motions such as, but not limited to, chopping, stirring and serving.
Exposure to cleaning chemicals on a daily basis.
Work for long periods of time at a computer.

This position has supervisory duties?

Yes

Posting Detail Information

Number of Vacancies

Desired Start Date

Upon completion of successful search

Position End Date (if temporary)

Open Date

Close Date

Applications will be:

Screening of applications will begin on December 2, 2024; however, applications will continue to be accepted until an adequate applicant pool has been established.

Special Instructions

Please address the qualifications in your cover letter and resume.

Questions? Contact Search Support at auxjobs@montana.edu or 406-994-6468.

EEO Statement

Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law.

In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference, please complete the veteran’s preference information located in the Demographics section of your profile.