"Chef Tournant"

Department: Campus Dining - Park Place Cafe - 170450

Minimum Qualifications: Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions.

Knowledge: Culinary techniques, recipe development, and menu planning; Food safety and sanitation standards (state and institutional); Inventory management and cost control (food, labor, supplies); Campus dining policies, procedures, and customer service expectations; Kitchen equipment operation and maintenance; Menu software systems (e.g., Jamix).

Skills: Leadership and team supervision; Staff training and coaching; Effective communication and conflict resolution; Time management and scheduling; Problem-solving and adaptability under pressure; Data tracking and forecasting for operational planning.

Abilities: Maintain composure and professionalism in a fast-paced environment; Adapt daily operations to unexpected challenges (e.g., call-outs, stock issues); Collaborate with chefs, supervisors, and staff to meet service goals; Uphold high standards of food quality, presentation, and safety; Positively influence team morale and customer satisfaction; Take initiative in seeking guidance and continuous improvement.

Preferred Qualifications: Proven experience in a supervisory culinary role (Sous Chef or similar); Strong knowledge of food safety, sanitation, and kitchen operations; Excellent communication and leadership skills; Ability to adapt quickly and manage multiple priorities; Familiarity with menu planning software (e.g., Jamix) is a plus.

Work Schedule/Hours: PM Hours 2:30p - cl10% Shift Differential for PM Shift. 2 Days off each week to be determined based on business need.