Executive Chef

Responsible for the development of recipes and menus for use in all Dining Operations, namely the Trailblazer Cafe, various campus convenient stores (Brooks' Stop, Stacks), Concessions, catered events and food pickups. Also responsible for supervising kitchen staff and managing the planning, preparation, production and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all food production staff.

• Monitor current developments and trends in the food service industry for recipe development and merchandising. Develop menus with consideration for cost, staffing and customer satisfaction. Research and create new products and new preparation techniques to further enhance the current mix of items. Plan menus based on such factors as market trends, customer preferences, and nutritional consideration.
• Maintain a high level of customer satisfaction through responsive customer service, executing daily production, and working with a team to create exciting and entertaining catered events.
• Collaborate with other supervisors to plan and refine menu; ensures all production deadlines are met.
• Standardize production recipes and specifications with emphasis on food quality and presentation while maintaining budgeted food and labor costs.
• Establish and maintain high quality food standards for the safe preparation of all items prepared in the production kitchen.
• Coordinate all aspects of the production kitchen, including machine and equipment preventative maintenance and repair, proper packaging, labeling, and storage of food products, assist with training and cooking, analyzing food production, and maintaining records for all production and planning of events.
• Ensure cleanliness of production and service areas; ensure compliance with Federal, State and County Food and Health codes.
• Train, supervise, motivate, inspire, and influence culinary staff in the areas of food preparation, presentation, quality customer service, sanitation and safety. This involves working with the sous chef to interview potential employees and supervise employees as needed in the dish room, front line servers, production kitchen and bakery production areas.
• Manage labor costs by forecasting sales and staffing appropriately. Schedule production kitchen staff for efficient use of labor and materials, including the planning, organizing, directing, delegating and supervising all production functions in the kitchen.
• Develop job performance standards to ensure production staff are properly trained in quality assurance, adherence to standardized recipes, and waste control procedures. Assist in evaluation of part-time staff (30 days after hire for new employees and at the end of each academic semester).
• Manage food costs through effective purchasing, ordering procedures, receiving, and storing of food and supplies for the production kitchen. Maintains adequate inventory of necessary supplies (par levels) and monitors food costs.
• Strives to reduce waste and optimize revenue/cost balance for department growth and success. Calculates food cost and correct selling price.
• Perform other duties as assigned.

• High School Diploma or equivalent GED required; a Culinary Degree from an accredited culinary program is preferred.
• Minimum of five years' management experience in the food service industry required.
• Experience in cooking, with progressively greater responsibilities over time, required.
• Good knowledge of current food service practices and procedures.
• Creative knowledge of food preparation and presentation.
• Demonstrated experience with handling multiple tasks and serving high volume quality food in a fast-paced environment. Strong organizational skills with attention to detail while meeting established deadlines.
• Highly motivated self-starter with excellent interpersonal and verbal communication skills; ability to exercise critical human relations skills in establishing and maintaining effective working relationships with employees, students, and guests.
• Current certification in ServSafe, or ability to successfully complete course within six months of hire, and keep continuously current.
• Knowledge of computer skills in word processing, email, and spreadsheets, as well as basic principles and practices of accounting.
• Ability to manage other employees within a production kitchen environment, as well as follow oral and written instructions.

POSITION DETAILS, COMPENSATION AND BENEFITS: Full-time overtime-exempt staff position. Annual salary of $70,000+ depending on qualifications and experience. Desired start date of September/October 2024. Excellent benefits package included that begins on start date; includes medical, dental, vision, employee assistance and wellness programs, life, disability, retirement, undergraduate tuition waivers for employees and eligible dependents, as well as paid holidays in addition to sick and vacation leave accruals. See https://humanresources.utahtech.edu/employee-benefits/ under "Benefits Summary" for more details.

ELECTRONIC APPLICATION PROCEDURES: Application review begins August 5, 2024; position open until filled. Submit application materials (including resume contents and contact information for three professional references) and upload cover letter electronically. If, because of a disability, you need special services or facilities in order to apply for this opening, please call the Human Resources Office at (435) 652-7520.

ABOUT THE UNIVERSITY: Utah Tech University is an open, comprehensive, polytechnic institution, committed to exceptional student learning and success that has adopted an instructional approach of "active learning. active life" and a culture of innovation and entrepreneurship. We seek faculty and staff committed to creating an active, applied and career-oriented learning environment that is student-centered. Established in 1911 as a community college and in 2013 as a state university, our University is located in picturesque southwestern Utah, approximately 120 miles north of Las Vegas. The area is renowned for its red rocks, desert climate, over 300 days of sunshine annually, and featuring easy access to world-class outdoor recreational opportunities. Click here to learn more about the University.

Utah Tech University is a fast-growing Utah public institution of higher education, with more than 12,000 students. We offer over 250 programs, including masters, bachelors, associates, certificates, endorsements, minors, and/or emphases. We seek to recruit and retain diverse and ambitious faculty and staff who bring new ideas, possess values and career aspirations aligned with the mission and vision, and are inspired to build a premier open, comprehensive, polytechnic university. Utah Tech University is an Equal Opportunity / Affirmative Action employer; the President and employees of the University are fully committed to Affirmative Action within its employment programs and activities. Utah Tech does not discriminate or tolerate discrimination, including harassment, based on race, color, religion, sex, national origin, age, genetic information, sexual orientation, gender identity or expression, pregnancy, disability, status as a protected veteran, or any other status protected by University policy, Title IX, or any other federal, state or local law.

The following individuals have been designated to handle inquiries regarding the application of Title IX and its implementing regulations and/or the University's non-discrimination policies:

• Director of Equity Compliance / Title IX Coordinator: Hazel Sainsbury - titleix@utahtech.edu, HCC 579, 435-652-7747.
• Deputy Title IX Coordinator: LaShun McGhee - titleix@utahtech.edu, 435-652-7731.

• U.S. Department of Education, Office of Assistant Secretary for Civil Rights, ocr@ed.gov, 800-421-3481.
• U.S. Department of Education, Denver Regional Office, ocr.denver@ed.gov, 303-844-5695.