Are you a CREATIVE, BIG PICTURE THINKER, and a DRIVER OF INNOVATION with an ENTREPRENEUR MINDSET? If the answer is yes, we want YOU to help us lead culinary innovation at Iowa State University Dining! We are committed to understanding student expectations and our impact on the student experience. We are dedicated to meeting these expectations by producing a diverse range of culinary offerings, making ongoing reinvestments in our facilities, utilizing the latest technologies, and creating connections across the ISU community.
Reporting through the Division of Student Affairs, ISU Dining operates 4 residential dining facilities, 18 retail venues, campus-wide vending, 2 food trucks, catering services, a culinary support center, a bakery, and a food stores warehouse and distribution center. In addition, to support these operations we maintain several administrative units including support services, engagement, business services and financial operations, dining information systems, and a culinary team.
We established Guiding Principles and Core Commitments that anchor our decision-making, namely responsible financial management, quality experience, equity and inclusion, team development and recognition, and being environmentally conscious. ISU Dining is committed to training our staff and executing objectives focused on customer service, food production, and sustainability.
Mission and Vision
ISU Dining provides a variety of quality and sustainable culinary experiences that enhance the educational and cultural aspects of Iowa State University. We strive to be one of the premier university dining operations in the country and a pillar of service for the Cyclone community.
ISU Dining Team
ISU Dining employs 243 full-time P&S and merit employees including chefs, cooks, cashiers, storekeepers, kitchen helpers, dieticians, management, marketing, and administrative staff. In addition, ISU Dining typically employs between 1,600-1,800 student employees each semester, making it Iowa State University’s largest student employer.
ISU Dining is seeking an Executive Chef of Residential Dining with the following attributes/experience:
Effectively execute dining strategy and departmental objectives in a collective and supportive way while being an effective agent of change.
Demonstrates a mastery in culinary basics, production techniques and cuisine knowledge.
Experience in producing high-volume, high-quality food items and ability to showcase food in an appealing manner.
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and training using a hands-on approach to improve their knowledge or skills.
Seeks opportunities for future initiatives, revenue growth, and opportunities to increase customer satisfaction.
Reviews these opportunities applying responsible financial management principles and practices and making sure they meet the desired direction and goals of the department.
Proven ability to successfully lead teams with diverse backgrounds and experiences.
Provides leadership, clear expectations, and performance accountability for all residential dining staff. Identifies ways to develop professional competencies of staff and methodically improve staff knowledge and abilities to increase employee performance.
Demonstrated commitment to diversity and inclusion as shown in professional work, professional development, and/or professional service.
Demonstrated sensitivity to working with diverse teams including a diverse student body and student-focused approach.
Ability to focus on core responsibilities while respecting and collaborating with colleagues in their responsible areas.
Upholds and supports new, innovative methods towards sustainable solutions.
Stays current with and understands food industry trends and diverse menu options.
Compliance with food safety regulations, policies, procedures, and guidelines.
Excellent oral and written communication with detailed planning and organizational skills.
Example of Duties • Directs recipe and menu development. • Develops and oversees standards for quality food, services, and equipment. • Advises managers on preparation time, food costs, labor needs, materials, supplies, and equipment. • Teaches, mentors, and coaches management in gastronomy, food preparation, presentation, and service delivery. • Monitors budgets and contributes to financial goals. • Supervises chefs and other food production staff. • Trains staff and demonstrates commitment to growth.
Level Guidelines • Provides input into annual departmental objectives and action plans • Accountable for achievement of key annual objectives for a department • May provide input into institution policy within area of functional expertise • Responsible for functional output of a department or work team • Manages subordinate staff • Has full management responsibility for direct reports, specifically the authority to hire, fire, and counsel • May provide input to the budgeting process • Requests approval for financial actions beyond a limited scope • May provide input into financial decisions that impact department or work area
Required Minimum Qualifications:
Associate’s degree and 10 years of related experience
Associate's Degree in Culinary Arts Large scale production or multi-unit production experience. Proven ability to train and lead.
Internal Number: R5691
About Iowa State University Dining - Ames, IA
ISU Dining is a self-operated, fully self-funded department at Iowa State University providing high-quality food and services to the university community. Reporting through the Division of Student Affairs, ISU Dining is committed to understanding student expectations and our impact on the student experience. We are dedicated to meeting these expectations by producing a diverse range of culinary offerings, making ongoing reinvestments in our facilities, utilizing the latest technologies, and creating connections across the ISU community.
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