"Executive Chef I - North Hall Dining Center"

Job Details

Executive Chef I - North Hall Dining Center

Join Our Campus Community!

Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today!

Why Choose Us?

At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include:

• Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan.
• Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs.
• Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure.
• Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth.
• Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources.

To learn more about what we offer, please refer to UW's Benefits Summary.

JOB TITLE: Executive Chef I

JOB PURPOSE:

Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation.

This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus.

If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen.

Responsible for overseeing 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.

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

• Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine.
• Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met.
• Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment.
• Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste.
• Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards.
• Budget Management: May assist with the department's budget, controlling costs while maintaining quality.
• Menu Costing: Calculate food costs, establish pricing, and monitor profitability.
• Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations.
• Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program.
• Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events.

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
• Developing Organizational Talent
• Service Orientation
• Innovation
• Adaptability
• Technical/Professional Knowledge

MINIMUM QUALIFICATIONS:

Education: Associate's degree in culinary arts or equivalent combination of education and experience

Experience: 5 years supervisory experience in large scale dining facility

Required licensure, certification, registration, or other requirements:

• ServSafe certification or the ability to obtain within 6 months
• Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months
• Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy.

KNOWLEDGE, SKILLS, AND ABILITIES: [Detailed list omitted for brevity, but includes food production, inventory, regulations, etc.]

WORKING CONDITIONS:

Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation.

REQUIRED APPLICATION MATERIALS:

Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application:

1. Cover letter
2. Resume or C.V.
3. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position).

This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration.

**Due to a current system limitation...** contact recruit@uwyo.edu for additional materials. Include the 6-digit job ID number (253094).

WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus.

WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position.