**Catering Chef**

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the **Apply for this Job** link/button.

If you would like to bookmark this position for later review, click on the **Bookmark** link. To email this position to a friend, click on the **Email to a Friend** link. If you would like to print a copy of this position for your records, click on the **Print Preview** link.

** | |**

**Posting Details**

Job Title Catering Chef Campus Bangor Posting Number 201100684 Full or Part Time Full-Time Position Type Staff Position End Date (if temporary) Exempt/Non-Exempt Non-Exempt Benefits Eligible Yes Job Description Summary The position is responsible for coordinating supplies and meal service to enhance the Husson University Catering experience. Attention to detail and customer service are key. Must be able to work a flexible schedule. Duties and Responsibilities Attends Event Planning meetings as necessary to develop menu and services suggestions

Coordinates with Purchaser ordering of food and non-food items.

Maintains accurate records for billing purposes, including items from outside vendors.

Prepares test recipes for new items, implements changes after approval from Exec Sous Chefs

Coordinates production of all food items for events. Coordinates with bake shop all dessert and bread items.

Stages service areas for buffet, or individual display cooking

Supervises staff and student employees at events

Provides table etiquette training for student workers and staff

Coordinates with Operations Manager in the development of Husson Universitys Catering menus, pricing and online ordering system

Supervises setup/breakdown of foodservice areas at events

Provides accurate billing information in a timely fashion

Receives and posts Catering information from both internal and external guests

Responds to guest requests and information in a timely fashion

Functions as Production Chef at Events

Assists in meal production and menu development of Grab N Go area

Follows all Local, State, and Federal Food Safety requirements

Assumes role of Sous Chef in their absence

Coordinates resources with Assistant Director of Event Planning and Summer Programs

Provides support to all areas of the Dining Operation as required. Education and Experience Education: Associate Degree in Culinary Arts, Hospitality preferred, a combination of education and experience may be considered

Experience: Five years experience in high volume catering in retail or institutional setting. Serve Safe Certification or eligible.

Knowledge, Skills and/or Abilities:Valid Maine Drivers License, Good organizational and time management skills. Experience in billing and menu pricing. Ability to work with a diverse clientele Physical Requirements While performing the duties of this job, the employee is regularly required to sit and use hands to finger, handle, or feel. The employee frequently is required to reach with hands and arms. The employee is occasionally required to stand, walk, and talk or hear.

The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. EEO Statement Close Date Open Until Filled Yes Special Instructions to Applicants Quick Link to Posting **Supplemental Questions**

Required fields are indicated with an asterisk (*).

**Applicant Documents**

**Required Documents**

- Resume

- List of References

**Optional Documents**

- Cover Letter

- Letter of Recommendation 1

- Letter of Recommendation 2

- Other Document