This position is the primary chef within the Catering Services operation at Washington and Lee University and is responsible for the effective and safe operation of the kitchen. The Chef designs menus and monitors food preparation to ensure that the highest quality food is produced and presented while following strict sanitation and food handling guidelines. Leads and motivates production staff in a fast paced work environment.
Washington 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.
Designs menus for events with attention to desired themes, client pallet, budget and dietary restrictions.
Monitors food preparation before, during, and after events to ensure only quality products are presented.
Develops recipes, verifies accuracy and enforces recipe usage by production staff.
Plans and coordinates work, trains and motivates, monitors and evaluates performance of catering staff; maintains employee records relating to performance and safety, counsels and disciplines staff as necessary.
Follows and enforces guidelines, policies, and procedures as set forth by the department. Ensures food production staff are compliant with food handling and sanitation guidelines as set forth by the Virginia Dept. of Health. Performs routine inspections to ensure compliance of federal / state regulations and codes.
Assists Catering Management Team with the development, implementation, and tracking of operational budgets, working within departmental budget guidelines.
Understands and utilizes “FMS."
Attends seminars, workshops, etc., to enhance personal development.
Develops routine cleaning schedules for kitchen staff. Performs daily inspections of kitchen and production stations to ensure proper working order of equipment and for proper sanitation standards in production areas.
Works with Marketplace Manager in support of board program staffing during catered event down times.
Verifies FIFO for product usage. Monitors inventory levels for acceptable par stock levels.
Communicates professionally and effectively with staff & management. Portrays a positive attitude and encourages a “team” work environment.
Assists other areas in the department as needed.
Minimum Qualifications: High School diploma is required. Bachelor’s degree and culinary training are strongly preferred; college or university experience is advantageous. Either seven 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. Proven supervisory experience: Ability to supervise up to twenty full and/or part time team members including two sous chefs and work-study students, inventory control accountability, ability to work with and follow established budgets. Serv-safe certification or must obtain within six months of hire. Must possess a valid Virginia driver’s license and a good driving history. Must be able to pass an extensive background check.
The university requires employees to become fully vaccinated for COVID-19 and new employees must provide proof of at least their first shot prior to the first day of employment. Individuals may seek a medical or a religious exemption to the vaccination requirement.
Upload a resume and cover letter required. You will be asked to provide contact information for professional references in the application questionnaire. Review of applications will begin immediately and continue until position is filled.
External Applicants: Please upload your resume on the Quick Apply screen. Your application will automatically populate your resume details, and you may verify and update data on the My Information page. Add your cover letter and any other documents required for the position to the Resume/CV document upload section at the bottom of the My Experience application page. You will not be able to modify your application after you submit it. The My Experience page is the only opportunity to add your cover letter and supporting document attachments. The online application form requires you provide names and contact information for three professional references.
Current W&L Employees: Apply from your existing Workday account. Do not apply from the website. Log in to Workday. Click on the Career Application, search Find Jobs, and open Tasks and Reports . Locate the position and click Apply. Update your Education and Job History. Attach your cover letter and resume, and provide three professional references in the appropriate boxes. Refer to this Job Aid for additional guidance.
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.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
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.
Reaching: Extending hand(s) and arm(s) in any direction.
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.
The worker is subject to both environmental conditions: Activities occur inside and outside.
The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Types 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.
Work Schedule: Varying hours. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services.
Pay commensurate with experience.
Internal Number: R164
About Washington and Lee University
Washington and Lee is a top-ranked, private institution in Lexington, Virginia where we integrate the rigorous inquiry and critical thinking of a liberal arts curriculum with nationally accredited undergraduate programs in business and journalism, and a graduate School of Law. Our graduates, mentored by a faculty of teacher-scholars, are ready to make a meaningful impact wherever they go in the world.
The campus is a national historical landmark, the city offers small-town charm, and the Allegheny and Blue Ridge Mountains provide unparalleled surroundings.
Washington and Lee affirms that diverse perspectives and backgrounds enhance our community. We are committed to the recruitment, enrichment, and retention of students, faculty, and staff who embody many experiences, cultures, points of view, interests, and identities. As engaged citizens in a global and diverse society, we seek to advance a positive learning and working environment for all through open and substantive dialogue.
Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the devel...opment of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all-inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.