The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.
BASIC FUNCTIONS: Assume leadership role in production and execution of Department in the absence of a Sous chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 

• Three years culinary experience in similar operation
• Culinary school or related experience.
• Knowledge of soups, sauces, butchery and cooking techniques.
• Advanced knife skills.
• Knowledge of menu preparation, ordering and production organization.
• High school diploma or equivalent.
• Creative, innovative and assertive personality.

ESSENTIAL FUNCTIONS:

1. Responsible for food requisition storage, product rotation, ordering in the absence of sous chef.
2. Prepare, together with assigned cooks, food items designated by the sous chef according to Forum standard recipes and policies.
3. Receiving food requisitions checking for food products quality and amount.
4. Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
5. Responsible for the care and cleanliness of all kitchen equipment.
6. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
7. Supervise and participate in the preparation and execution of food for all Restaurants, Banquet, Garde Manger and Café departments, as needed.
8. Consult with the sous chef on daily and weekly banquet forecast and special functions.
9. Ensure that banquet functions are properly broken down and those reusable items are returned to the main kitchen and put on cafeteria shelf.
10. Monitor production and quality levels of all food products.
11. Train, develop and maintain employee skills and relations.
12. Develop and maintain ongoing education programs for sanitation and safety.

MARGINAL FUNCTIONS:

1. Respond to any reasonable task assigned by sous chef.
2. Assist in other areas of the kitchen as needed.
3. Maintain ongoing programs for sanitation and safety.
4. Knowledge of kitchens and storage areas.
5. Knowledge of use, cleaning, safe handling and breakdown of all equipment.