Chef / Sous Chef / Chef de Cuisine, Executive Chef, Food/Beverage Manager
2 Year Degree
The purpose of this position is to provide leadership and management for the production team and student employees in the Residence Dining Center.
The Chef Manager is responsible for overseeing and managing a large, full-service, year-round, institutional dining operation. These responsibilities include overall leadership and management, facilities management, supervising safe operation and role modeling teamwork and customer service.
The Chef Manager is expected to provide innovative dining opportunities, ensure culinary excellence, offer nutritious and appealing selections and maintain high levels of satisfaction for students, faculty, staff and guests.
Associate’s degree/certificate in Hospitality, Culinary Arts, Dietetics, Food Service Management, Business or related field or equivalent work experience 3 years of progressive experience as a culinarian working in a high volume, scratch kitchen or a combination of education and experience totaling a minimum of 5 years 3 years of experience in a supervisory role in a food service operation Experience as a trainer with the ability to develop/implement dining and hospitality training programs Experience with recipe creation, specification writing and the ability to prepare and cook all food groups Working knowledge of Serv-Safe principles, food allergens, special dietary needs *Working knowledge of methods to produce highest quality product Keen knowledge of trends, flavors, pricing and presentation Experience with scheduling/controlling labor Experience with food-related purchasing, controlling/maintaining food cost, and executing inventories correctly Working knowledge of Microsoft Office products Ability to work flexible schedule to accommodate business levels
College or university food service experience Experience with menu management programs Catering experience Food Safety Certification
Continuously: see, talk and hear, stand, walk, use hands dexterously (use fingers to handle, feel), taste or smell and lift up to 10 pounds. Frequently: lift up to 25 pounds. Occasionally: sit, climb or balance, stoop/kneel/crouch or crawl, lift and carry up to 50 pounds.
About North Dakota State University
NDSU is ranked 94 among public research universities based on NDSU’s research expenditures reported to the National Science Foundation. In addition, NDSU is listed in the National Science Foundation’s top 100 in several areas, including: agricultural sciences; business management and business; communications; computer sciences; natural resources and conservation science; political science and government; social sciences; sociology, demography, and population studies; and visual and performing arts.
Main campus: Fargo, North Dakota, with Extension Service and Research Experiment Station locations across the state.