Rutgers, The State University of New Jersey, is seeking a Chef Manager I (Multiple Vacancies) for Dinning Services. The position reports to the Dining Services Unit Manager, depending on unit assignment, supervises food production for student board, cash operation, special events, and catering, ensuring that all food is produced in a timely manner to meet needs, and is presented in an attractive and appealing style.

Among the key duties of this position are the following:

• Supervises kitchen personnel in the production of hot and cold food, in the cleaning of food preparation areas, and in the control of food costs.
• Trains employees to follow methods and procedures in the use of all kitchen equipment.
• Assigns employees as needed to ensure a smooth-running operation.
• Evaluates the performance of all employees and offers guidance and takes disciplinary action where necessary.
• Prepares and updates food production and food preparation sheets.
• Participates in food production planning in conjunction with the Food Production Manager.
• Assumes responsibility for production planning in absence of Food Production Manager.
• Ensures that safety, sanitation, and cleanliness standards are met as set forth by Rutgers University Dining Services and the State of New Jersey.
• Prepares and files accident and incident reports as needed.
• Follows up on inspection issues and makes recommendations for new procedures to correct areas of concern.

Minimum Education and Experience:

• Degree in culinary arts, or an equivalent combination of education and/or experience.
• A minimum of two (2) years of fine and quantity cooking experience with one (1) year of kitchen management experience. Additional cooking experience with a proven record of quality, chef-level food preparation experience will be considered in lieu of degree.

Equipment Utilized:

• Food Pro Software.

Physical Demands and Work Environment:

• Ability to lift and carry food, equipment and beverage items.
• Ability to work at variety of locations and work a flexible schedule including extended daily hours, weekends, or during winter recess.

Special Conditions:

• Multiple Vacancies.
• Candidates must pass a written test during the first-round interview. During a second-round interview candidates will be expected to participate in a practical to demonstrate their culinary skills.

Rutgers, The State University of New Jersey, is seeking a Chef Manager I (Multiple Vacancies) for Dinning Services. The position reports to the Dining Services Unit Manager, depending on unit assignment, supervises food production for student board, cash operation, special events, and catering, ensuring that all food is produced in a timely manner to meet needs, and is presented in an attractive and appealing style.

Among the key duties of this position are the following:

• Supervises kitchen personnel in the production of hot and cold food, in the cleaning of food preparation areas, and in the control of food costs.
• Trains employees to follow methods and procedures in the use of all kitchen equipment.
• Assigns employees as needed to ensure a smooth-running operation.
• Evaluates the performance of all employees and offers guidance and takes disciplinary action where necessary.
• Prepares and updates food production and food preparation sheets.
• Participates in food production planning in conjunction with the Food Production Manager.
• Assumes responsibility for production planning in absence of Food Production Manager.
• Ensures that safety, sanitation, and cleanliness standards are met as set forth by Rutgers University Dining Services and the State of New Jersey.
• Prepares and files accident and incident reports as needed.
• Follows up on inspection issues and makes recommendations for new procedures to correct areas of concern.

Minimum Education and Experience:

• Degree in culinary arts, or an equivalent combination of education and/or experience.
• A minimum of two (2) years of fine and quantity cooking experience with one (1) year of kitchen management experience. Additional cooking experience with a proven record of quality, chef-level food preparation experience will be considered in lieu of degree.

Equipment Utilized:

• Food Pro Software.

Physical Demands and Work Environment:

• Ability to lift and carry food, equipment and beverage items.
• Ability to work at variety of locations and work a flexible schedule including extended daily hours, weekends, or during winter recess.

Special Conditions:

• Multiple Vacancies.
• Candidates must pass a written test during the first-round interview. During a second-round interview candidates will be expected to participate in a practical to demonstrate their culinary skills.