CERTIFIED CHEF

JOB TITLE:  Certified Chef – Dining Services

DEPT: Business and Finances

REPORTS TO: Director of Dining & Food Services

FLSA: Exempt

JOB PURPOSE AND REPORTING STRUCTURE: Under the direction of the Director of Dining Services

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Menu Creation: Develop and design menus that cater to students’ needs including dietary needs.
• Food Preparation: Oversee the preparation and presentation of dishes to ensure they meet quality standards.
• Kitchen Management: coordinates with the kitchen staff including training in food preparation, safe handling, and operation of equipment, food safety and sanitation based on regulatory standards.
• Maintains inventory of food and non-food supplies to stay within established guidelines while ensuring that necessary products are available when needed.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.
• Training: Train and mentor new kitchen staff to maintain high standards of food quality and service.
• Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized stored, use of recipes and creative use of food.
• Ensure that safety standards and sanitary requirements are met each day.
• Oversee catering events.
• Performs other duties as assigned.

QUALIFICATIONS: Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Extensive catering experience a plus. High volume, complex foodservice operation experience – highly desirable. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Good customer service abilities, excellent communication skills (oral and written), professional sound judgment and effective time and task management abilities. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: A.S. degree. Certification from a culinary institution Three to five years of progressive culinary/kitchen management experience. ServSafe certification required.