Washington State University
CateringChef
Neural analysis suggests this role is
optimal for Mid candidates.
“Catering Chef at Washington State University. Skills: culinary operations, supervision, planning, budgeting. Lead and manage all culinary activities for catering operations. Oversee concept development, creation, testing, and implementation of culinary programs”
Industry & Context.
Must be able to work a flexible schedule, Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment, Must have, or be able to obtain by time of hire, a valid driver’s license, Background check required
What They're Looking For.
Must Have
Bachelor’s degree in hotel and restaurant administration, institutional management, business administration or closely related field, two (2) years of supervisory/management experience which included planning and budgeting, Experience in culinary operations, including responsibility for high profile and high-volume catering operations, responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation, or equivalent education/experience, General computer knowledge, Demonstrated work experience of successful supervision and training of a diverse work staff, written communication skills, leadership skills, organizational abilities, supervisory experience, Must be able to work a flexible schedule, Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment, Must have, or be able to obtain by time of hire, a valid driver’s license
Nice to Have
Bachelor's degree in Culinary Arts, Hotel and Restaurant Management or an Executive Chef certification, Master’s degree in Culinary Arts, Hotel and Restaurant Management, Experience in university culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation, Experience in a management position with direct responsibility for development of culinary programs in a large scale food service operation with multiple platforms, Experience using a food service menu management and inventory system to manage recipe and menu development, food costs, forecast menus, food purchases and inventory, Experience in planning and developing diverse menus based on market trends, guest preferences, and nutritional considerations, Demonstrate the ability to create and facilitate teamwork among culinary staff, Experience with sustainable food procurement and production, Experience managing bargaining unit covered employees, Hazard Analysis Critical Control Point (HACCP) Certification
What You'll Do.
Lead and manage all culinary activities for catering operations
Oversee concept development
and implementation of culinary programs
Estimate food consumption and purchase food
Develop standardized recipes for consistent quality
Ensure proper equipment operation and maintenance
Adhere to safety and sanitation standards
Provide culinary supervision to staff
Maintain culinary standards
Advise on the annual operating budget
Control food and labor costs
Support organizational mission in various areas
Assist with long- and short-term planning
Enforce departmental objectives
Model professional behavior
Foster a positive and collaborative work environment
How You'll Work.
Team & Collaboration
Provide culinary supervision to Bakers, Cooks, Food Service Worker Leads, student employees, and temporary staff; Contribute to sound fiscal management by advising on the annual operating budget and controlling food and labor costs; Support the organizational mission by contributing to areas such as food and ingredient specifications, training programs, retail services, catering operations, the culinary support center, and residential dining; Model professional behavior while fostering a positive and collaborative work environment
Communication Scope
written communication skills; leadership skills
Process & Methodology
long- and short-term planning
Full Job Description
**Online applications must be received before 11:59pm on:** June 11, 2026 If a date is not listed above, review the Applicant Instructions below for more details. **Available Title(s):** 1246-YN_ADMINPRO - Food Service Associate Manager **Business Title:** Catering Chef **Employee Type:** Admin. Professional **Position Details:** **The Opportunity:** As a**Catering Chef** for **Dining Services** , you will work under the general direction of the General Manager to lead and manage all culinary activities for catering operations. You will oversee concept development, creation, testing, and implementation of culinary programs, as well as estimate food consumption, purchase food, and manage food costs. In this role, you will develop standardized recipes to ensure consistent quality, plan and price menus, and ensure proper equipment operation, maintenance, and adherence to safety and sanitation standards in the kitchen. You will provide culinary supervision to Bakers, Cooks, Food Service Worker Leads, student employees, and temporary staff, while maintaining culinary standards, quality control, sanitation, and training. You will also contribute to sound fiscal management by advising on the annual operating budget and controlling food and labor costs. Additionally, you will support the organizational mission by contributing to areas such as food and ingredient specifications, training programs, retail services, catering operations, the culinary support center, and residential dining. You will assist with both long- and short-term planning, enforce departmental objectives, policies, standards, and procedures, and model professional behavior while fostering a positive and collaborative work environment. To support WSU’s ability to attract talent in a competitive job market, this recruitment has been approved for a hiring incentive payment of up to $4,000.00. More information regarding the hiring incentive payment program can be located on the HRS website: [_Hiring Incentive
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