Chef de Cuisine: Culinary Development

Description of Work

The Chef de Cuisine- Culinary Development , is a strategic leadership role within a University of Nebraska Lincoln Dining Services.

Chef de Cuisine- Culinary Development is primarily responsible culinary innovation, menu development, and ensuring the overall quality and creativity of the culinary offerings across the UNL Dining Service Units.

The Chef de Cuisine- Culinary Development plays a crucial role in shaping the culinary identity of the University of Nebraska Lincoln Dining Services and driving its success in the ever changing industry of college food service and hospitality.

The Chef de Cuisine will :

Elevate the dining experience through innovation and creativity : by bring a fresh perspective and innovative culinary concepts to the department, introducing new and exciting menu offerings, unique flavor profiles, and cutting-edge cooking techniques enhance the overall quality of food, attracting and retaining customers who seek a distinctive and memorable dining experience.

This creativity enhances the department’s reputation and sets it apart from competitors.

• Brand Enhancement : plays a pivotal role in shaping and enhancing the culinary identity of the dining department. Innovations in menu development contribute to a positive brand image, fostering a perception of the department as a culinary leader that prioritizes creativity, quality, and customer satisfaction.
• Financial Impact : understands the financial implications, impacting revenue through the creation of appealing and marketable menu items.

Additionally, effective cost management in menu development contributes to the financial success of the dining department.

Continuous Improvement and Adaptability : Through tastings, evaluations, and customer feedback analysis, the Chef de Cuisine contributes to continuous improvement in culinary offerings.

This adaptability ensures that the dining department remains responsive to evolving tastes, preferences, and industry trends.

• Business Acumen : Understand the business side of culinary operations. This includes managing costs, negotiating with vendors, and contributing to the financial success of the organization.
• Leadership and Management Skills : will lead and inspire culinary teams and create a positive kitchen culture.
• Menu Development Expertise : experience in recipe development, menu planning, and a deep understanding of flavor profiles are essential.

This position should be able to create menus that are not only innovative but also align with the organization’s brand and customer preferences.

Cross-Functional Collaboration : Lead cross-functional teams, the Chef de Cuisine fosters collaboration within the dining department.

This collaborative approach ensures seamless integration of new culinary offerings with marketing, operations, and front-of-house staff, resulting in a cohesive and well-executed dining experience.

This position is considered essential and must be able to work occasional nights and weekends.

The University of Nebraska-Lincoln seeks to attract and retain a high performing and diverse workforce in which employees’ differences are respected and valued to better meet the varying needs of the diverse populations we serve.

The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential.

As an EO / AA employer, the University of Nebraska considers qualified applicants for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and / or political affiliation