Executive Chef II - Sr. Executive Chef, Washakie Dining Center

The University of Wyoming is delighted to receive your interest in our vacant position.  We strive to connect with qualified and uniquely talented individuals to join our campus community.  We would love to hear how your experiences translate to this position, the University’s Mission, Vision, and Values, and encourage you to submit an application today!

JOB TITLE:   

Executive Chef II - Sr. Executive Chef

JOB PURPOSE:   

In the fall of 2025, the University of Wyoming will open its new 850-seat Dining Center, which features nine concept platforms, including Pan Asian, Comfort, Latin, Allergen Aware and Italian (to name just a few). Designed to cater to the diverse needs of the campus community, the center will serve as the primary dining facility for students living on-campus while also welcoming faculty, staff, off-campus students, and community members for breakfast, lunch, and dinner. This beautiful two-story dining center was designed as a central gathering place for faculty, staff and the general public to hold meetings, while also enjoying healthy, all-you-can-eat meal options.

We seek a dynamic Executive Chef II to manage all food and beverage operations, quality and related costs. You will oversee all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. You will assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. 

This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook.  Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure.  

ESSENTIAL DUTIES AND RESPONSIBILITIES:  

• Production and Execution: Manage Residential Dining menu, production and staff. Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met.
• Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Assist Catering and retail dining with menu development and recipe standardization annually and for special events. Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste.
• Recipe Standardization: Test and standardize recipes for scaled production. Maintain recipe entry and accuracy review in food service software.
• Team Leadership: Lead, train, and inspire a team of chefs, cooks and bakers, fostering a collaborative and creative work environment. Train staff in culinary best practices and kitchen leadership skills.
• Sales Analysis and Menu Evaluation: Review data provided by residential dining serving line sheets, retail and catering sales to determine menu item popularity and adjust as needed. Review food costs and labor for menu items. Calculate food costs, establish pricing, and monitor profitability.
• Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed standards. Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations.
• Budget Management: May assist with department's budget, controlling costs while maintaining quality.
• Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Lead evaluation and specification of products in collaboration with dining procurement, unit leadership and culinary team.

SUPPLEMENTAL FUNCTIONS:  

• Review and update department training materials.
• Maintain production records, update computer information on cost of recipes. 
• Other duties as assigned.

COMPETENCIES:  

• Attention to Detail
• Consistency
• Developing Organizational Talent
• Service Orientation
• Innovation
• Adaptability 
• Technical/Professional Knowledge 

WORK LOCATION ELIGIBILITY: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.

The successful candidate must be eligible to work in the United S