Job Description

Assist in the supervision of kitchen employees and the daily meal production in a large university dining center under the direction of the sous chef, chef de cuisine, and/or executive chef. Prepares recipes and ensures food productions are of the highest standards of quality, taste, creativity, presentation, and variety. Responsibilities include assisting with execution of menu plan, customer relations, safety and sanitation, and the maintenance of equipment. Also assists in the training and development of employees.

Required Qualifications

• Knowledge in kitchen and food service operations in areas such as supervision of kitchen staff, schedule production, automated food ordering, food shipping and receiving guidelines, recipe management, preparation, setup, pricing, merchandising, presentation, and maintenance.
• Ability to communicate effectively with all levels of personnel and public.
• Ability to handle multiple tasks and serve high volume/quality in a fast paced environment.

Preferred Qualifications

• Knowledge of computers including Windows 2000/NT, Microsoft Office including Word, Excel, Outlook, and automated payroll, and automated food inventory systems.
• ServSafe and HACCP certification.