Chef De Cuisine

SUMMARY

Under the Executive Director of Auxiliary Services, the Chef de Cuisine is responsible for leading, developing and executing culinary solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service food.

Must be available for nights and weekends when required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for the preparation and quality of food items prepared and served
• Train and mentor staff to use the best practice of food production techniques while promoting a positive, cohesive work environment
• Manage culinary team to ensure quality in final presentation of food
• Accountable for accurate inventory and supply levels needed for the cafeteria and catered events
• Develop orders to meet the needs of the cafeteria, events and budget
• Create special menu items to promote engagement with internal and external customers
• Manage waste, menus, recipes and ingredients for food production
• Considerable knowledge of quality food production and serving techniques and food safety/sanitation requirements.
• Monitor industry trends to provide the freshest in-season food options available
• Deliver on food and labor targets.
• Maintain excellent customer service and positive attitude towards students, staff, other customers, co-workers, etc.
• Deliver a fabulous catering cuisine to enhance and solidify the College’s local and regional reputation
• Lead other strategic catering opportunities and initiatives
• Responsible for understanding, supporting and actively demonstrating the College’s beliefs, values, mission and vision and being in agreement to be evaluated by same.

SUPERVISORY RESPONSIBILITIES

Reports to and works under the Executive Director of Auxiliary Services. Work is performed independently according to college policies and procedures and State health and nutritional guidelines. Employee is responsible to assign tasks, provide priorities, train and monitor the duties of food preparation staff including the Sous Chef and Cook.