The Dining Services Chef is responsible for Board Plan kitchen operations to include hiring, management, supervision, and training of cooking staff. Establish and maintain systems to ensure that high quality food is consistently served to our guests. Oversee that safety and sanitation standards are adhered to, establish creative menu plans, and responsibly manage food/labor and equipment costs. Responsible for dining operations in the absence of the Dining Services Food Operations Manager. Direct and schedule full time back of the house employees as well as part time staff and student employees.

This is a full time, benefits eligible, salaried position with a hiring range of $63,009-$78.787 per year.

Core Responsibilities:

• Manage Back of the House kitchen staff for assigned Board Plan kitchen to include but not limited to interviewing, hiring, scheduling, daily oversight, cost management, performance feedback and evaluations.  
• Establish and maintain high standards for the quality of food produced and its presentation. Responsible cost control measures. Consistently high kitchen cleanliness. Steadfast food safety and sanitation practices within the kitchen. Create a safe workspace with attention to safe work conditions and practices for our staff.  
• Design creative menu cycles that appeal to the broad spectrum of tastes that reside within the student community. React to comments from the community to make changes when needed to improve the perception of the cycle.  
• Strive to meet the special requests of students trying to navigate the menu cycle to find safe food that adheres to particular dietary/religious restriction.  
• Produce and maintain all files for the performance feedback and quarterly conversations with staff and operation. Include Human Resources on personnel issues that require their assistance and maintain appropriate office files.  
• Supervise receiver staff to purchase all food and non-food orders for the kitchen and manage the proper storage, inventory, and handling of food to ensure a safe and sanitary work environment.  
• Work collaboratively with the Dining IT team utilizing the menu management software to maintain production records, recipes, web-based menus, ordering and to conduct inventories according to business plan and respond to areas of concern to meet anticipated food cost expenses for the year  
• Appropriately schedule staff to meet the demands of the operation and manage time records in Oracle. This includes but is not limited to managing CTO requests and coordinating schedules to minimize unnecessary overtime.  

• 5 years of chef experience required. Strong supervisory and kitchen management experience required.  
• Associate's degree or Bachelor's degree in Culinary Arts or equivalent experience.  
• Must successfully complete the Serve Safe management level Sanitation training class.  
• Demonstrated competency with MS Outlook, Word, Excel and menu management software.  
• An ability to authentically prepare a variety of International foods is required.  
• Must demonstrate proven leadership and motivational skills and strong verbal and writing skills and good interpersonal skills.
• Ability to acquire and maintain a Middlebury College driver’s license within three months of being hired to transport and deliver of products and equipment to multiple locations around campus.

Physical Demands and Working Conditions:

Must be able to lift 10-20 lbs. numerous times each day and up to 50 lbs. several times each day. Must be able to lift items above waist level. Must be able to push and pull up to 150 lbs. frequently.  Requires long periods of time standing, as well as frequent bending, overhead reaching and twisting motions. Criminal Background Check

Other:

An offer for this position is contingent upon successful completion of a criminal background check and references.

As an employee of Middlebury College, you will enjoy being part of a vibrant supportive community. Middlebury Colleges offers its employees excellent compensation and competitive health, dental, life, disability, generous retirement matching, and vision benefits, Middlebury offers a generous time-away program - up to 34 days per year during the first two years of service, increasing as the term of service lengthens. Middlebury employees are eligible for robust educational assistance programs as well as free or reduced rates for cultural events and use of sporting facilities (including the College's golf course and Nordic and alpine ski areas). The result is a very high quality-of-life in a gorgeous setting. Middlebury Colleges offers its employees excellent compensation and other perks of employment including:

• MiddCard Privileges: access to athletic facilities, discounts at the College store, library privileges, and discounts at cultural and sporting events. In addition, the card allows door access to certain campus buildings. Spouses or domestic partners of benefits-eligible employees are eligible to receive a Spouse/Partner card with the same privileges as the employee card (except door access).
• Discounts on season passes at Middlebury College Snow Bowl, the Ralph Myhre Golf Course and the Rikert Outdoor Center.
• Access to our Partner Inclusion Program that provides comprehensive support services to the spouses and partners of Middlebury employees.
• A full listing of our benefit offerings can be found on our website by following this web link: https://go.middlebury.edu/benefits 
• Or click see some of the other fun perks of working at Middlebury, whether in Vermont or Monterey!

Middlebury College is an equal-opportunity employer where diversity, equity, and inclusion are core values. To this end, the College recruits talented and diverse faculty, staff, and students from across the United States and around the world. Middlebury College encourages applications from women, people of color, people with disabilities, and members of other protected classes and historically underrepresented communities. The College also invites applications from individuals who demonstrate an ongoing commitment to advancing diversity, equity, and inclusion in the workplace.