Assists in the planning of menus within budget requirements
including generating new menu ideas to grow sales.
Respectfully designates tasks as needed to Culinary Assistants
and Student Workers to ensure timely completion of daily production
needs.
Review vendor invoices and inventory transfers daily to assure
accuracy in the charges to the units.
Completes inventories and requisitions, as required, for the
appropriate amounts of food and supplies as projected by supply and
demand to maintain appropriate cost.
Coaches and trains fellow staff in kitchen and serving areas to
apply proper equipment use, procedures, techniques while providing
constructive feedback to enhance learning opportunities in food
preparation and sanitation practices.
Operates cash register, cash handling, separate account
charges, maintains cash register closing cash deposit variance of
one percent or less on a regular basis. May be required to
reconcile daily deposits.
Ability to follow recipes and retrieve recipe(s) from
electronic data base.
Practices honesty by demonstrating a consistent and
uncompromising adherence to strong moral and ethical principles,
values, truthfulness and accuracy in all actions.
Evaluates and maintains sanitary conditions in the food service
area including but not limited to dishwashing, cleaning and
maintenance of equipment.
Plans and coordinates the utilization of leftover foods,
including refrigeration and storage.
Replaces and rotates stock regularly on a daily basis.
Establishes, maintains, and enhances positive work
relationships with staff, faculty, and administrators.
Provides customer service excellence while addressing students,
faculty and staff concerns and complaints and performs problem
resolution.
Relays orders and messages as required.
Anticipates needs to produce recipes and order inventory to
meet demand requirements.
Collaborates in the instruction of culinary students.
Performs other related duties within the scope of the position
as required for the efficient operation of the division and to
support institutional objectives.
Qualifications
Compliance with all state, federal, and accreditation
standards/requirements, as well as all MATC policies and
procedures.
Required Education & Experience : High School Diploma
or G.E.D equivalency and Three (3) years of experience in quantity
food preparation, one (1) of which must have been in area of
specialization in related area
Required License/Certification: Serve Safe certification
within thirty days of hire as required by Federal/State Food
Code.
Competencies The ideal candidate cultivates innovation,
optimizes work processes, ensures accountability, collaborates
effectively, demonstrates interpersonal savvy, communicates
effectively, instills trust, maintains a customer focus, is
action-oriented, values differences, prioritizes self-development,
and shows compassion.
KNOWLEDGE, SKILLS, AND ABILITIES
- Knowledge of the use of a variety of commercial kitchen
equipment.
- Advanced knowledge and understanding of knife cuts, cooking
techniques, sauce making, and vegetable preparation.
- Knowledge and understanding of large volume food production
standards as well as the ability to produce small quantity fine
dining options.
- Knowledge of personal hygiene and sanitation standards and the
ability to maintain these standards.
- Skilled at basic math functions and applications as it applies
to culinary math and recipe scaling.
- Ability to work in a fast-paced environment.
- Ability to understand and follow oral and written instructions
and make independent decisions when required.
- Ability to lift, push, pull or carry objects.
- Ability to utilize excellent customer services skills in order
to establish and maintain effective working relationships with MATC
staff, faculty, students, representatives from outside agencies,
business community and the general public.
- Ability to communicate effectively through both oral and
written means representing degree of professionalism expected of
leadership.
- Self-starter with the ability to work independently, and as a
team member.
- Ability to access and disseminate information using computers
and proficient knowledge of Microsoft Office Suite, the ability to
complete online mandatory in-services
- Ability to multi-task, work independently and manage time
efficiently.
- Ability to assign, coordinate and direct work of assigned food
service personnel ensuring task completion and informs management
of discrepancies and resolution.
- Demonstrated ability to work effectively with people of diverse
backgrounds and promote a positive working environment.
Physical demands include the ability to lift
up to 25 lbs., carry and push up to 20 lbs., and pull up to 50 lbs.
Must be able to climb stairs and a ladder, maintain balance, stoop,
kneel, crouch, reach, hear, and speak. The position requires
sitting 50% of the time, standing 25% of the time, and walking 25%
of the time.
Supplemental Information
Hours This position is a fulltime 43-week 1.0 FTE, or 40
hours per work week. Hours are Monday through Friday from 7am-
3:30pm.
Compensation listed up to the midpoint of the range and
placement is determined based on years of experience, internal
salary equity, and a review of the applicant's employment and
educational background as listed on the job application.
Application Materials & Requirements:
1. Complete the Employment Application
Applicants (both internal and external) must complete the
employment application in its entirety for consideration. You must
provide thorough and detailed information for all sections of the
application form. An incomplete application will not be
considered.
EEO : Milwaukee Area Technical College will not discriminate
against any employee, applicant for employment, student, or
applicant for admission on the basis of race, color, national
origin, ancestry, sex, sexual orientation, creed, religion,
political affiliation, marital status, parental status, pregnancy,
disability, age, membership in any reserve component of the armed
forces, union affiliation, arrest and conviction record, or any
other protected category under applicable local, state or federal
law.
Reasonable accommodations will be provided for qualified
individuals with disabilities. If you have a disability and need
special accommodation for the application process, please contact
our office at 414-297-6529 (Wisconsin Relay System: 711) or email j
obs@matc.edu .
