University Dining Chef

Ball State University has a culinary leadership opportunity available in University Dining that offers an excellent benefits package, paid time off and the opportunity for work/life balance. The Chef is responsible for leading and directing all food operations within a Ball State Dining operation. The successful candidate will lead and supervise subordinates resulting in good organization and minimal stress, excellent culinary options and exceed customer expectations. To learn more about Ball State University Dining, please visit our website at: https://www.bsu.edu/campuslife/dining . This position comes with an excellent benefits package including 10 paid holidays, health insurance, University funded retirement, vacation, the opportunity for work/life balance, employee discounts to Ball State's pools, workout facilities, library, cultural events and much more! Join the Ball State University Dining team and help create excellent customer service experiences for students, faculty, staff and employees!

At Ball State University, inclusiveness is one of the enduring values and informs all of our work. We define 'inclusiveness' as a commitment 'to respect and embrace equity, inclusion, and diversity in people, ideas, and opinions.' As such, this value incorporates a commitment to inclusive excellence and freedom of expression.

Ball State University offers an excellent benefits package for eligible positions. Click here to explore options.

Curious about benefits calculations? Please visit the following link to explore: https://www.bsu.edu/about/administrativeoffices/humanresources/jobs

Under the direction of the General Manager, lead, direct, organize, train, evaluate, and issue discipline to dining employees; execute food preparation and baking in University Dining on a daily basis and for special campus functions as assigned; perform a variety of tasks relative to evaluating and ordering food, menu planning, computer record keeping, inventory and customer relations; may function outside of regularly assigned unit for special events, summer scheduling (if available), or other unique situation

Associates degree from an accredited institution or equivalent combination of education, credentials, certification,and experience.

Over one year of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills. Knowledge of equipment, cooking methods, measurements, and food safety.

Bachelor's degree in culinary food management or hotel/restaurant and institutional
management from an accredited institution.

Prior experience supervising five or more full time employees, ordering food, and performing other management functions; must be able to stand and walk 40-50 hours per week.

Full-time and Part-time Cook I, Food Service Worker, Food Service Cashier,
Food Service Custodian, and student employees.

Ball State University is an Equal Opportunity/Affirmative Action employer that is strongly and actively committed to diversity within its community. Women, minorities, individuals with disabilities and protected veterans are strongly encouraged to apply. All qualified applicants will receive equal consideration for employment without regard to race, color, ethnicity, religion, sex, sexual orientation, gender identity, gender expression, national origin, age, disability, protected veteran status or any other legally protected status.

Ball State University is located in Muncie, Indiana, on an attractive campus 45 miles northeast of Indianapolis. Approximately 20,000 graduate and undergraduate students enroll in one of eight academic colleges that offer 270+ undergraduate and graduate programs. Many of our master's, doctoral, certificate, and specialist degrees rank among the best in the nation. We engage students in educational, research, and creative endeavors that empower our graduates to have fulfilling careers and meaningful lives enriched by lifelong learning and service, while we enhance the economic, environmental, and social vitality of our community, our state, and our world.

Lead, direct, and supervise service personnel and students in all aspects of food production including baking resulting in timely production of high quality food and excellence in food presentation; assist with display cooking as scheduled; method of delivery must be accurate and must convey a genuine interest in and love of food and food preparation and a sense of excitement and enthusiasm for the cuisine; may execute chef skills outside of the regularly assigned unit for special events, summer scheduling (if available), and other unique situations.

Orient, coach and train employees resulting in well trained employees who consistently exhibit excellence in job knowledge and performance; ensure employees are well trained before working in any job assignment; provide accurate, balanced (positive and negative) feedback to employees regarding job performance and follow up on corrective measures; complete and maintain file documentation for all orientation, coaching and training of each employee according to departmental procedures.

Under firm deadlines utilize the Cbord Menu Management computer system to prepare menu item forecasts to (a) determined production of foods for service. (b) Correctly enter service statistics for historical record

Communicate with peers and subordinates in a thorough, detailed, timely, evenhanded manner resulting in effective personal contact and/or the completion of "management log" entries that communicate necessary information to peers; attend shift meetings, unit and departmental management staff meetings, and relate telephone messages and/or other information accurately and in a timely manner, maintain confidentiality and ethical practices as relates to communications; in stressful situations, remain calm, in control, and have a positive impact on others; manage disagreements effectively and create an environment where peers, employees and customers are treated with dignity and respect and where rules, policies and procedures are consistently administered.

Under firm deadlines, scrutinize purchase requisitions and approve amounts of foods and supplies to be ordered based upon forecasted projections of sales of menu items, inventory levels and other indicators; manage purchasing assignments with the utmost business ethics and follow policies and procedures of Ball State University; complete an assigned weekly inventory of foods and/or supplies with a high degree of accuracy; submit completed inventory records in a timely manner, maintain appropriate inventory levels of foods and supplies; neither being over or under-stock

Optimize profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, and proper charging of sales to customers and employees; require employees to use and care for the facility and equipment, and furnishings in a responsible manner; assist in evaluation of food, labor, and other controllable food costs; implement corrective measures as needed.

Evaluate, investigate and secure approval of the General Manager and the Assistant Director of Personnel or the Director, then issue warranted counseling or discipline to employees in a timely manner and according to university policies and procedures; submit written documentation of all investigations, interviews, meetings or conversations related to the situation in addition to copies of the properly issued disciplinary forms; accurately administer the union agreement and addenda thereto (including absence and tardiness policies and required record keeping).

Evaluate employee performance and complete timely formal appraisals forms impartially and in an unbiased manner; submit appraisals for the approval of the General Manager; properly conduct the performance review meetings with employees; route completed forms in a timely manner

Assist in maintaining adequate staffing following University procedures to schedule replacement employees; complete documentation related to scheduling regular and overtime staff; demonstrate a commitment to affirmative action and equal employment opportunity.

Administer university and department policies relating to money handling and reporting; report all unaccounted monies (over $20.00) immediately to the General Manger and/or University police; may unlock facility for the day's operations and/or secure the facility for the periods of closure; observe safety and security precautions to prevent personal or employee injury and theft of university or employee property; maintain personal and unit keys in a safe manner to prevent unauthorized use; report maintenance and repair needs of building and equipment in a timely manner.

Establish, evaluate and execute personal and unit goals, contribute to departmental goal setting and achievement. Serve in a contributory and effective manner on teams, committees and task forces.

Assist in executing an effective marketing and promotion program for the unit in conjunction with the General Manager.

Demonstrate a professional appearance; wear clean, well pressed chef attire and follow dictates of the established dress code.

Perform other related duties as assigned.

In support of your application for this position, please prepare and submit a cover letter that describes how your qualifications and experience align with the elements of the position description (or leadership profile). In your cover letter, please select one of our enduring values and describe how you have demonstrated a commitment to that value in your professional endeavors.