Thank you for considering HFS UW Dining, a unit within Housing & Food Services at the University of Washington—Seattle.
At the University of Washington, diversity is integral to excellence. We value and honor diverse experiences and perspectives, strive to create welcoming and respectful learning environments, and promote access, opportunity and justice for all.
HFS provides on-campus housing to over 10,000 student residents and operates over 40 dining and café locations that serve the entire campus community. In order to successfully accomplish this, we employ over 1,200 students, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement—working together to enhance student life—teamwork and service to our students and customers are at the heart of our business.
This position will manage the culinary operations and oversee the presentation and service of menu items at District Market – Oak, an express market/café located on North Campus.
Culinary Operations (30%): •Ensure that the food preparation and display areas are set up for maximum efficiency and safe food handling through a presence during preparation and service hours. •Ensure that food is handled and stored according to UW and HFS health and safety guidelines. •Seek continuous improvement of recipes, menu items and service through testing and execution with culinary staff and management with oversight from the Assistant Director of Dining & Culinary Systems. •Design and implements display cooking techniques and presentations that maximize appearance and taste and conveys high quality. •Contribute culinary input and ideas that support growth and improvement of the HFS, UW Dining and District Market identity. •Participate in creation of published and custom menus. •Create and maintains feedback loops including students, culinary staff and the Assistant Director of Dining & Culinary Systems to ensure that current and proposed recipes are, accurate, relevant and meet business plan requirements. •Develop formal and informal training for culinary staff in food preparation, production and display, and assists with hands-on training and mentorship of a diverse culinary team that includes classified and student staff of all levels. •Design and implements quality control measures to insure consistent taste, presentation and food safety. •Work in conjunction with the culinary team on Food Service System (FSS) project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members. •Conduct daily production meetings, including tastings and information about the cuisine so production issues can be resolved in a timely manner and the staff serving the menu items understand the ingredients and can describe them to customers. •Provide informal and formal food safety training for culinary and service staff to maintain safety awareness and interrupt unsafe practices. •Support comprehensive UW Dining recipe input and validation process for Food Service System (FSS). This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. •Maintains visibility and accessibility with customers, building managers and staff members during special events and peak service hours. •Manage the overall operation of the unit in the absence of the Assistant Manager and/or Manager.
Fiscal Management (30%): •Participate as the member of the unit leadership team in budgeting and development of business plans, product and vendor selection, menus and service standards. •Use the FSS for daily, weekly, monthly and annual to analyze and respond to any concerns about purchasing, inventory, menu mix, costing. Prepare variance reports for the Manager, Assistant Director and Director. •Perform informal audits to ensure that purchasing is within the FSS parameters. •Oversee staff use of FSS in performing delegated functions including reporting on par levels, taking inventory, transferring goods and printing menus and recipes. •Maintain proper controls over resources, including cash, inventory and labor, including separation of controls between purchasing, receiving and counting inventory. •Monitor performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals. •Fulfill Personal Credit Information Act (PCI) requirements for point of sale transactions including reviewing the terminals for signs of tampering and/or malfunctions. •Analyze and review staffing schedules and actual labor expenditures using Workday and the HFS financial system, providing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. •Report on probable causes for budget variances or discrepancies and make adjustments. •Participate in the development of the business plan, processes, procedures and budget in collaboration with Food Services leadership. •Manage the identification and recommended strategies for introducing, promoting and evaluating new menus and recipes. •Maintain visibility and accessibility with customers, building managers and staff members during peak meal periods. •Prepare ad hoc and scheduled reports to provide continuity between shifts for the Manager and Assistant Manager. •Utilize the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel. •Work with students and student groups in planning special events.
Supervision (20%): •Interview, select, hire and onboard staff. •Ensure that staff are equipped to perform their work through understanding of their working and learning environment and needs. •Supervise the work completed by direct reports, ensuring appropriate productivity and quality. •Evaluate the work completed by direct reports and fosters venues for feedback up and down the organization to support and affirm individual, unit and Department success. •Provide guidance to direct reports on requirements and/or opportunities for learning and professional development. •Engage when necessary in performance management of employees within the catering organization. •Prepare and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. •Approve time and leave for assigned staff in Workday. •Supervise one Cook Lead, two Cooks one Food Service Worker 2 and two Food Service Workers 1.
Leadership (20%): •Identify, articulate and model values and behaviors that support an organizational culture characterized as inclusive, positive, productive and committed to serving staff and students. •Serve as a member of the unit’s leadership team. •Maintain relationships with internal and campus colleagues and stakeholders to foster collaboration and maintain regular feedback loops to ensure awareness of their concerns, policies and/or legal constraints. •Serve on and encourage others to lead unit teams and lead or serve on Department and professional organization committees.
IMPACT TO THE UNIVERSITY The market serves as a social hub for North Campus students, staff, faculty and visitors and engages with students and student organizations in planning special events involving food and beverages.
POSITION COMPLEXITIES The market experiences high-volume peak service periods that requires finely-tuned production to ensure product consistency and effective throughput of students during lunch and breaks between classes. The diversity of the customer base requires sensitivity to production of authentic cuisines in the café environment that are inclusive to the needs of all students.
This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients.
WORKING CONDITIONS The market operates seven days a week from early morning until late night. While the position is not expected to work all hours of operation, scheduling is to occur in such a way that there is leadership available to staff and customers throughout the hours of operation. This may require irregular shifts. In addition, the position is required to be present and visible during special University or HFS events that may occur outside the regular work schedule.
REPORTS TO District Market: Oak Manager
QUALIFICATIONS •Bachelor’s degree, preferably in hospitality, business administration or related field; or accredited culinary certification •1 year of culinary experience, preferably experience that includes execution of menus, recipes and special events
Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.
DESIRED QUALIFICATIONS •Dining management system experience •Leadership experience •Establishing and maintaining controls for kitchen and food safety and sanitation •Experience with inventory, purchasing/production records or budgeting •Demonstrated effective communication skills •Experience presenting to live and virtual audiences •Use of Microsoft Office products for communication through MS Teams and Outlook and preparing documents, reports and presentations using Word and Excel •Management experience, including retail management/supervision in a market store operation •Experience in a market or grocery store Deli for the targeted customer base of university students
CONDITIONS OF EMPLOYMENT •A satisfactory outcome from the employment reference check processes and education verification. •Possession of a Washington State Food Handler’s Card. •ServSafe certification within three months of hire and maintenance of certification thereafter. •Maintenance of a valid Washington State Driver’s License.
Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These assessments may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.
Founded in 1861, the University of Washington is one of the oldest public institutions in the west coast and one of the preeminent research universities in the world. The University of Washington is a multi-campus university comprised of three different campuses: Seattle, Tacoma, and Bothell. The Seattle campus is made up of sixteen schools and colleges that serve students ranging from an undergraduate level to a doctoral level. The university is home to world-class libraries, arts, music, drama, and sports, as well as the highest quality medical care in Washington State and a world-class academic medical center. The teaching and research of the University’s many professional schools provide undergraduate and graduate students the education necessary toward achieving an excellence that will serve the state, the region, and the nation. As part of a large and diverse community, the University of Washington serves more students than any other institution in the Northwest.