Job Description

SUMMARY:

A member of the Dining Service's production team providing support to the managers in the planning and execution of daily food production. Directs and provides oversight of the work of food-service personnel and ensures that all meals are produced in a timely manner according to specified recipes while demonstrating leadership in food preparation and presentation, kitchen safety and sanitation, training, and customer service.

WORKING CONDITIONS/PHYSICAL EFFORT:

Food Services

QUALIFICATIONS:

Knowledge, skills & ability: 

• Knowledge of and ability to exercise basic management principles,
  including leading and training staff
• Skilled in reading, mathematics, and written and verbal communication
• Ability to effectively communicate verbally and in writing; good math skills
• Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions
• Ability to provide a high level of customer service
• Ability to monitor and/or maintain quality control standards
• Advanced knowledge of culinary techniques and practices
• Knowledge and ability to exercise creativity in food presentation, idea generation and menu planning
• Knowledge of equipment, supplies, services ordering and inventory control
• Knowledge of safe food handling practices and HACCP procedures
• Skilled in planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
• Basic knowledge of computers and ability to learn new software. Ability to use computerized food production software
• Safe food handler certification or certification obtained within one year of hire, required. Requirement dependent on assigned unit

EDUCATION & EXPERIENCE: 

• H.S. Diploma or GED required; and
• Associate's degree in Culinary Arts required
• 3 years of experience in high volume corporate, hotel, restaurant, or college food service required or 5 years of experience in high volume corporate, hotel, restaurant, or college food service may substitute for Associate's degree in Culinary Arts and 3 years of experience in same; and
• 2-4 years supervisory experience preferred

WORK HOURS:

Full Time, Non-Exempt

Monday - Friday 6:00am -3:00pm, Weekends vary

SALARY STRUCTURE:

Pay Grade 4 (Hiring Range $20.00 to $24.30 per hour)