University Dining Chef

Ball State University has a Chef position available in Ball State University Dining that offers an excellent benefits package, paid time off and the opportunity for work/life balance. The University Dining Chef position is responsible for directing, overseeing, and leading all food and beverage operations within Ball State University Dining.

Position Function

Under the direction of the General Manager, lead, direct, organize, train, evaluate, and issue discipline to dining employees; execute food preparation and baking in University Dining on a daily basis and for special campus functions as assigned.

Duties and Responsibilities

• Lead, direct, and supervise service personnel and students in all aspects of food production including baking.
• Orient, coach and train employees.
• Utilize the Cbord Menu Management computer system to prepare menu item forecasts.
• Communicate with peers and subordinates.
• Scrutinize purchase requisitions and approve amounts of foods and supplies.
• Optimize profitability through effective monitoring and supervision of food waste, portion control, inventory management.
• Issue warranted counseling or discipline to employees.
• Evaluate employee performance and complete timely formal appraisals.
• Assist in maintaining adequate staffing.
• Administer university and department policies relating to money handling and reporting.
• Establish, evaluate and execute personal and unit goals.
• Assist in executing an effective marketing and promotion program.
• Demonstrate a professional appearance.

Minimum Qualifications

• Associates degree from an accredited institution or equivalent combination of education, credentials, certification, and experience.
• Over one year of direct or related work experience in commercial or institutional food service, with demonstrated leadership and dynamic team building skills.
• Knowledge of equipment, cooking methods, measurements, and food safety.

Preferred Qualifications

• Bachelor's degree in culinary food management or hotel/restaurant and institutional management from an accredited institution.
• Prior experience supervising five or more full time employees, ordering food, and performing other management functions.