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Form of workWashington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.
Essential Functions:
Works with the Campus Executive Chef to implement a 4-week menu cycle that includes Lunch and Dinner Monday through Friday in addition to some Breakfast offerings.
Plans, develops, and executes menus for Sorority Dining considering guest preferences, nutritional needs and established procedures.
Works in a collaborative manner with the Campus Executive Chef to communicate all requirements for planned menus, events, and initiatives.
Provides strategic vision and planning for Sorority Dining. Consistently seeks opportunities for growth and improvement in service opportunities. Stays informed on current trends in the food-service industry and finds opportunities to incorporate new and innovative ideas.
Studies and understands allergen and food-preference issues. Plans menus intentionally so that customers with major allergies and preferences always have ample options. Oversees and manages the proper allergen labeling of all dishes in conjunction with the Sorority Manager.
Plans and manages event meals for Sorority Dining, interfacing with other relevant staff on menu planning, decor, and marketing. This would include Sorority Founders Day or Graduation Events.
Serves as the culinary spokesperson for Sorority Dining, meeting with students, student groups, faculty/staff, or other constituents as needed. Spearheads other culinary initiatives on behalf of Sorority Dining, such as cooking classes, contest entries, and culinary promotions for staff.
Manages service record entry, recipe database, product identification/linkage into food production software system to ensure accuracy in savvy ordering, nutritional information, and minimal food waste.
Responsible for some budgetary forecasts and year-end results related to ordering and production. Components include inventory level and utilization, cost per meal, meals per labor hour, overtime expense and general staffing expense.
Participates in Dining Leadership meetings, contributing to overall vision and progress of Washington and Lee Dining Services. Approaches issues in Sorority Dining within the context of W&L's overall dining landscape. Assists dining leadership in implementing and maintaining programs that stretch across the whole of Dining Services.
Assists in the selection of food and kitchenware vendors. Oversees the food ordering process for Sorority Dining, determining quantities and product specifications to be used. Maintains and nurtures relationships with existing vendors to address issues and ensure optimal service levels.
Oversees the hiring process for vacant culinary positions in Sorority Dining. Reviews applications, conducts interviews, and works with the dining team to recruit and select the best candidates to fill venue needs.
Supervises, assigns, assists, and schedules work of all Sorority Dining staff and supporting personnel involved with food production and service concepts.
Inspects food production areas and service areas to observe the quality of food preparation and services, food appearance, cleanliness and sanitation, equipment condition and employee appearance.
Has strong organizational skills in managing the day-to-day work flow and tasks from prep lists, recipes, menu signage, scheduling and ordering.
Engages with team members to ensure program quality, provide role modeling, address concerns and review presentation.
Conducts daily production meetings to review plans, prep lists, assignments, production concerns and other critical information with the culinary team.
Predicts and adjusts to guest volume by actively managing food preparation timing, forecasting, batch cooking methodologies, holding times and service quality.
Provides hands-on coaching, coordinated training, and mentoring.
Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.
Works in tandem with Sorority Dining Manager to ensure all (6) Sorority Houses are stocked with Pantry Program items. Works with students requests to give them a wide variety of healthy and convenient products.
Works with Dining Services leadership to establish standards for quality and service and develop short and long-term culinary training programs.
Additional related duties as assigned.
Minimum Qualifications:
High school diploma required. Associates degree and/or culinary training preferred.
Either five or more years of experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience. Food service management experience in a college or university setting preferred.
Interpersonal skills, attention to detail, exceptional time-management skills, strong communication, management, and administrative skills and the ability to maintain confidentiality required.
Technology skills including database management, thorough knowledge of MS Office applications (Word, Excel, PowerPoint) and the ability to use voice mail and e-mail systems.
ServSafe certification or must obtain within six months of hire.
Must possess a valid driver’s license and a good driving history. Must be able to pass an extensive background check.
Minimum Pay: $61,990 - Pay commensurate with experience.
Application Instructions:
Review of applications will begin immediately and continue until the position is filled. A resume and cover letter are required. Please upload these documents when prompted on the application form. You will be asked to provide names and contact information for three professional references.
Application instructions and information about Washington and Lee University can be located at https://www.wlu.edu/employment-opportunities.
Physical Requirements
Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
Grasping: Applying pressure to an object with the fingers and palm.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
Kneeling: Bending legs at knee to come to a rest on knee or knees.
Crouching: Bending the body downward and forward by bending leg and spine.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
Working Conditions:
The worker is subject to both environmental conditions: Activities occur inside and outside.
The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Position Type: Exempt, Full Time, Benefit Eligible
