Job Details

Position Title: University Dining Chef

Compensation: $44,588

Department: Student Ctr Tally Food Court

About this opportunity: 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. This position is a full time position, typically with standard business hours (Monday-Friday, daytime). This position supervises full-time and part-time staff as well as student employees. They will also oversee menu and recipe development, inventory, and ordering.

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; perform a variety of tasks relative to evaluating and ordering food, menu planning, computer record keeping, inventory and customer relations.

Duties and Responsibilities

• Lead, direct, and supervise service personnel and students in all aspects of food production including baking resulting in timely production of high quality food and excellence in food presentation.
• Orient, coach and train employees resulting in well trained employees who consistently exhibit excellence in job knowledge and performance.
• Under firm deadlines utilize the Cbord Menu Management computer system to prepare menu item forecasts.
• Communicate with peers and subordinates in a thorough, detailed, timely, evenhanded manner.
• Under firm deadlines, scrutinize purchase requisitions and approve amounts of foods and supplies to be ordered.
• Optimize profitability through effective monitoring and supervision of food waste, portion control, inventory management.
• Evaluate, investigate and secure approval of the General Manager and issue warranted counseling or discipline to employees.
• Evaluate employee performance and complete timely formal appraisals forms.
• Assist in maintaining adequate staffing following University procedures.
• 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 for the unit.
• Demonstrate a professional appearance; wear clean, well pressed chef attire.

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 (exclusive of teaching) 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.