CASY-MSCCN Jobs

Assist in establishing, implementing, and maintaining The University of Texas at Austin (UT) Dining and branded concept standards, create quality improvements, and communicate them to employees.Works hand in hand with the residential team to ensure compliance with all federal, state, and local regulations as well as University policies and procedures (e.g., HACCP, quality assurance, and safety operations). Evaluate new products and equipment, drive innovation, sustainability, satisfaction, and cost-effectiveness. Expand the Food Allergy Support Team (FAST) program into all campus residential locations. Collaborate with the Registered Dietitian staff to establish the #1 nationally recognized Top 9 allergen-free station and promote UT as a healthy destination for students who may have allergen challenges in their meal plans. Follow culinary trends and innovate using local sustainable food sources when possible and translate ideas into unique menu and recipe programs that advance the culinary experience across the dining locations. Translate authentic international cuisine to the customer. Work with local and national chefs to develop relationships and partnerships. Expand the local cultural experience for students by working with visiting chefs/restaurant programs. Work with local farmers, various food boards across the nation, and the Menus of Change members to bring the plant-forward experience and healthy initiatives to our UT community. Join the Director of Culinary in ideation monthly sessions with campus groups to garner feedback on the residential food program on campus. Manage and demonstrate proven results with food costs, labor, and controllable expenses. Coach and direct daily operations of food production, including menu planning, purchasing, ordering, inventory, food preparation, post-meal analysis, and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Collaborate with the catering team to customize special events; establish and work within client budgets as well as ideate to increase sales through special offerings and cultural events. Work with senior leadership team to plan and develop budget projections for all residential food locations on campus. Effectively manage and communicate with culinary staff, key personnel, catering staff, and management teams. Highly engaged with the day-to-day culinary leadership team of operations and provide hands-on assistance as necessary. Maintain and develop relationships and UT community satisfaction for all aspects of food production to ensure 5-star operations. Attend and chair in the Director of Culinary absence, monthly focus group meetings with engagement and residence life communities to maintain a stronger insight into their needs, from a culinary standpoint, for the campus overall. Collaborate with the Director of Catering and clients on special events to increase our overall campus exposure.Attend weekly BEO meeting to understand the Catering business each day and be able to offer assistance with staff, prep, or serving of catered functions. Participate in student engagement, cooking demonstrations, classes, and food committees. Collaborate directly with the UT community and student groups to facilitate cooking classes for the educational experience of providing the necessary cooking skills needed to be self-sufficient in a kitchen. Collaborate with the Director of Culinary and Registered Dietitian on developing a program that through hands-on training, provides the tools for a healthy nutritional lifestyle for our community utilizing our Training Skills Showcase Kitchen (TSK), to provide a 5-star educational experience in international cuisine and proper cooking techniques. With our Registered Dietitian and Sustainability team, facilitate Menus of Change educational lifestyle through shopping trips, farm visits, and UT farm stands. Work with the sustainability and farm stand tea to offer cooking demonstrations during the farm stands to educate the students on how to utilize products from that days market. Guide the farm stand team with producing products for them to sell during the farm stand market days.Articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the culinary staff (plate presentation, quality, safety, and proper culinary techniques). Facilitate training programs for culinary staff. Focus on skills and development for the advancement of current and future staff. Work with culinary programs in the area to create a pipeline of talent. Facilitate and maintain an in-house ACF Certification program. Expand the Culinary Internship program for students in the Culinary Arts programs into a nationally recognized location for training. Work hand and hand with the visiting chefs and instructors from around the world to offer the cultural experience and hands-on training to build UT into the top 5-star culinary training destination for our associates as well as the ability to offer CE credits for visiting culinarians from surrounding areas.