Chef De Cuisine-Seattle,WA|Seattle,WA,USA,WA|University Of Washington

Housing and Food Services (HFS) at the University of Washington (UW) is an essential department dedicated to supporting the campus community by providing outstanding dining experiences and residential services. Serving over 10,000 student residents and operating more than 40 dining locations across the Seattle campus, HFS is a large-scale organization with a team exceeding 1,200 staff and student employees. The department prioritizes teamwork, customer service excellence, and innovative culinary practices to enhance student life and promote a welcoming campus environment. HFS places a strong emphasis on diversity, equity, and inclusion (DEI), fostering inclusive workplace communities where all staff feel a sense of belonging and opportunity. Staff are encouraged to engage in open dialogue, active listening, and continuous learning to support a positive and dynamic work culture. The University of Washington is seeking a Chef de Cuisine to join its Housing and Food Services team. This full-time, regular position is a critical leadership role responsible for managing day-to-day culinary operations within an assigned unit. Reporting to the Residential Dining General Manager, the Chef de Cuisine is tasked with leading and developing culinary staff, planning menus, maintaining food quality, overseeing inventory and fiscal management, and ensuring compliance with health and safety regulations. The role requires a strong commitment to exceptional customer service, including meeting specialty diets and nutritional needs, and collaborating with diverse campus populations and department colleagues. This position offers a competitive annual salary of $84,000 and benefits that include medical, dental, vision insurance, paid time off, and a 401(k) retirement plan. The Chef de Cuisine is expected to maintain a full-time onsite presence across various locations on the Seattle campus, adapting to different work conditions and venues. Daily responsibilities include overseeing kitchen operations, conducting trainings, testing new recipes, and managing inventory and labor to optimize performance. The role also involves administrative tasks such as approving financial transactions, engaging in performance management of culinary staff, and participating in special events. Candidates must have a bachelor’s degree in hospitality or a related field and at least two years of sous chef-level management experience in high-volume culinary settings, such as restaurants, hotels, or university dining venues. Proven skills in leadership, staff supervision, kitchen management, culinary concept development, and cost controls are essential. Additionally, applicants should possess strong interpersonal, organizational, and communication abilities along with proficiency in Microsoft Office applications. Desired qualifications include experience in contemporary college or university dining environments and certification from a recognized culinary institution. The University of Washington is committed to being an affirmative action and equal opportunity employer, welcoming applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, veteran status, disability, or genetic information. All applicants must possess a Washington State Food Handler’s Card, submit to reference and education verification, and obtain ServSafe certification within three months of hire, maintaining certification thereafter. A valid Washington State Driver’s License is required for driving UW vehicles. The role involves working during inclement weather and participating in weekend and special events as needed to support continuous food service and campus activities. This opportunity is ideal for culinary professionals passionate about leadership, innovation, and making a positive impact within a major university dining environment.

• Bachelor’s degree in hospitality or related
• two years of sous chef-level management experience
• leadership experience in high-volume culinary setting
• effective execution of cook to order menus
• experience in kitchen and service expediting
• expertise in concept development and kitchen management
• skills in food and labor cost controls
• ability in plating and presentation
• competency in staff training and leadership
• proficiency in interpersonal, organizational, and communication skills
• experience in performance management and progressive corrective action
• ability to use Microsoft Office
• possession of Washington State Food Handler’s Card
• ServSafe certification within three months of hire
• valid Washington State Driver’s License
• satisfactory employment reference check
• education verification