Chef de Cuisine, IU Dining and Hospitality at Indiana University in Bloomington, Indiana

Job Description:

Department



IU BLOOMINGTON HOSPITALITY (BA-HSPY-IUBLA)



Department Information



IU Dining and Hospitality embraces and expands Indiana University's core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality.


IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries.


Residential dining staff strive to enhance the customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity.


Residential dining staff work closely with the teams in retail and Indiana Memorial Unions (IMU) dining to ensure consistent procurement of products that match student preferences and dietary needs.



Job Summary



The Chef de Cuisine is responsible for leading the training and development of culinary team members at their assigned location, ensuring high standards in food quality, consistency, and team growth.


Department Specific Responsibilities

• Manages and oversees all culinary operations for catering and retail operations.


• Leads the culinary team to provide culinary excellence and recipe and menu development.


• Provides direction and supervision of culinary staff and culinary operations and coordinates efforts to successfully deliver services to a wide array of clientele.


• Provides training for culinary staff, keeping them current with culinary skills and procedures to meet and exceed expectations.


• Managers on-site culinary operations and the execution of all food produced for the assigned location.

General Responsibilities

• Establishes and accelerates changes to menus, recipes, and cooking methods and consistently leads to improve food quality, attractiveness and efficient preparation.


• Oversees food menu, preparation, presentation, portioning, and artistic plating design. Ensures overall consistency and quality; develops and oversees adherence to standards, policies, and procedures in order to provide quality food products and services.


• Works in conjunction with the Executive Chef and Area Manager to improve and standardize recipes, as well as to develop new recipes. Examines food making supplies received to assure quality, freshness, and appearance.


• Meets with guests to ensure that their food requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff, and clients regarding menu and food quality. Assists the Executive Chef and Area Manager in developing projects and strategies to enhance the dining experience for guests.


• Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary.


• Exercises administrative supervision over other food services staff including student employees engaged in food preparation operations.


• Assists in the budget projections for food operations, supplies, and labor cost. Monitors the ingredient supplies budget and makes necessary adjustments consistent with attaining unit goals.


• Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations.

Qualifications



Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education.


EDUCATION



Required

• Bachelor's degree in culinary, hospitality, or related field

WORK EXPERIENCE



Required

• 2 years food service experience

Preferred

• 1 year of management experience in relevant field

LICENSES AND CERTIFICATES



Required

• Food Safety (ServSafe) certification within 180 days from date or hire

SKILLS



Required

• Ability to lead/manage others


• Demonstrates customer service skills


• Demonstrates time management and priority setting skills


• Ability to influence internal and/or external constituents


• Ability to inspire staff and deliver constructive feedback


• Knowledge of professional cooking principles


• Ability to learn and use point-of-sale systems, and other university software such as TIME and FIS


• Knowledge of current applicable food codes and other relevant safety regulations

Working Conditions / Demands



This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies weighing from 20-50 pounds, and effective communication skills are necessary. This role also will work around both hot and cold temperatures and loud noises. This role involves handling meat and plant-based food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items. The person in this role must be able to perform the essential functions with or without an accommodation.



Work Location



Bloomington, Indiana



Advertised Salary



$55,000 to $60,000 per year based on education and experience



Benefits Overview



For full-time staff employees, Indiana University offers a wide array of benefits including:

• Comprehensive medical and dental insurance


• Health savings account with generous IU contributions


• Healthcare and dependent care flexible spending accounts


• Basic group life insurance paid by IU


• Voluntary supplemental life, long-term disability, critical illness, and supplemental accidental death & dismemberment insurance


• Base retirement plan with generous IU contributions, subject to vesting


• Voluntary supplemental retirement plan options


• Tuition subsidy for employees and family members taking IU courses


• 10 paid holidays plus a paid winter break each year


• Generous paid time off plans


• Paid leave for new parents and IU-sponsored volunteer events


• Employee assistance program (EAP)

Learn more about our benefits by reviewing the IU Benefit Programs Brochure.



Job Classification



Career Level: Operational


FLSA: Exempt


Job Function: Operations


Job Family: Food Services


Click here to learn more about Indiana University's Job Framework.



Posting Disclaimer



This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date.


If you wish to include a cover letter, you may include it with your resume when uploading attachments.



Equal Employment Opportunity



Indiana University is an equal opportunity employer and provider of ADA services and prohibits discrimination in hiring. See Indiana University Notice of Non-Discrimination here which includes contact information.



Campus Safety and Security



The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online. You may also request a physical copy by emailing IU Public Safety at iups@iu.edu or by visiting IUPD.



Contact Us



Request Support
Telephone: 812-856-1234 Apply Now