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A standard job description describes work at a high level and connects university jobs to similar jobs in the market. It reflects a general set of job responsibilities without regard to any specific employee. It describes the work, role, and organizational impact. A position description is unique to an individual employee.
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Executive Chef
Job Group: Dining, Events, Hospitality Services, and Sales
Job Subgroup: Dining and Catering Services
Salary Range (Annual):
25: $70,100-143,330 Employee Category: Academic Staff
Job Code: DS005
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Job Summary:
Provides direction for menu development, culinary operations, food safety and quality control processes, and staff to ensure safely created, high quality food.
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Job Responsibilities:
- Exercises supervisory authority, including hiring, transferring, suspending, promoting, managing conduct and performance, discharging, assigning, rewarding, disciplining, and/or approving hours worked of at least 2.0 full-time equivalent (FTE) employees
- Leads the development and revision of menus and recipes; and implements displayed cooking concepts while maintaining a customer focus
- Assists with food sourcing, purchasing, monitoring, and forecasting product inventory
- Inspects and maintains food quality and presentation to ensure adherence to safe handling and sanitation processes
- Represents the unit at events to promote and inform stakeholders of dining goals, offerings, and objectives
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Education:
Bachelor's Degree Preferred Minimum
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FLSA Status:
Exempt
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Institution Job:
No
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Required Supervisory Duty of at Least 2.0 Full-Time Equivalent (FTE) Employees:
Yes
- Employee Category:
Academic Staff
- Scaled Job:
No
- Salary Range (Annual):
25: $70,100-143,330
- Job Code:
DS005: Executive Chef
- Link directly to this job title: https://hr.wisc.edu/standard-job-descriptions/?q=DS005