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Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today!

Why Choose Us?

At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include:

Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan.
Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs.
Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure.
Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth.
Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources.

At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW’s Benefits Summary.

JOB TITLE:

Executive Chef I

JOB PURPOSE:

Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management.

Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus.

This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine.
Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met.
Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment.
Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste.
Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards.
Budget Management: May assist with the department’s budget, controlling costs while maintaining quality.
Menu Costing: Calculate food costs, establish pricing, and monitor profitability.
Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations.
Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program.
Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events.

SUPPLEMENTAL FUNCTIONS:

Review and update department training materials.
Maintain production records, update computer information on cost of recipes.
Other duties as assigned.

COMPETENCIES:

Attention to Detail
Developing Organizational Talent
Service Orientation
Innovation
Adaptability
Technical/Professional Knowledge

MINIMUM QUALIFICATIONS:

Education: Associate's degree in culinary arts

Experience: 5 years supervisory experience in large scale dining facility

Required licensure, certification, registration, or other requirements:

ServSafe certification or the ability to obtain within 6 months
Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months
Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy.

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of:

Food production and quality management for a comparable-sized operation.
Supplies, equipment, and/or services ordering and inventory control.
Applicable federal, state, and local codes, rules, and regulations.
Quantity food preparation, services, procedures, and practices.
Nutritional value, adaptabilities, and uses of various foods.
Mathematical calculations used to determine the number of servings in a given amount of food.
Planning and coordination of food production and service in a retail and/or institutional setting.
Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering.
Catering and banquet service supervision and management.
Computerized menu management systems and electronic order entry systems.
Alcoholic beverage service management.
All cuisines including vegetarian, ethnic, and religious observations.
Current culinary market/trends and creative food presentation.
General accounting, budgeting, and financial procedures.

Skills and Abilities to:

Manage budgets and plan price assessments.
Manage time to meet project/event deadlines.
Lift 50 to 100+ pounds regularly.
Plan work schedules and assign duties.
Plan a variety of menus.
Coordinate quality assurance programs in area of specialty.
Cook and prepare a variety of foods.
Communicate effectively, both verbally and in writing.
Foster a cooperative work environment.
Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation.
Use personal computers and basic software applications including spreadsheet and word processing applications.
Organize and present to a variety of constituencies.

WORKING CONDITIONS:

Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation.

REQUIRED APPLICATION MATERIALS:

Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application:

Cover letter
Resume or C.V.
Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position).

This position will remain open until filled. Complete applications received by 11/10/2025 will receive full consideration.

**Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to recruit@uwyo.edu, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email.

WORK LOCATION:

On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus.

WORK AUTHORIZATION REQUIREMENTS:

The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position.

HIRING STATEMENT/EEO:

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at 307-766-2377 or email jobapps@uwyo.edu.

ABOUT LARAMIE:

The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website.

Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado’s Front Range and the metropolitan Denver area. Laramie’s beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit http://visitlaramie.org/

Job Type: Full-time

Pay: $55,500.00 - $61,008.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Food provided
Health insurance
Paid time off
Retirement plan
Tuition reimbursement
Vision insurance

Work Location: In person

University of Wyoming

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Executive Chef