Chef- Dining Services

The department head responsible for all kitchen operations. Supervises kitchen operations to ensure guests receive an exceptional culinary experience. Ensures coordination of all menu planning, waste reduction, and production activities. Maintains a safe and sanitary work environment for all employees. Other specific duties include management of food cost, establishment of quality standards, training of employees in cooking methods, presentation techniques and portion control. Performs related duties as assigned by supervisor.

DUTIES

• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards using a hands-on approach.
• Works with Director to plan and cost out menus.
• Establishes portion sizes and standards of service for all menu items.
• Develops, maintains, and updates production sheets, inventory, and quality standards of service for all menu items on a weekly basis.
• Directly responsible for production of daily dining hall breakfast, lunch, and dinner service, and caterings via planning, production, and procurement.
• Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Plans and executes team meetings and daily huddles.
• Completes and maintains staff records including training records, shift opening / closing checklists and performance data.
• Multi-tasking as well as ability to simplify the agenda for the team is a must.
• Responsible for maintaining accurate records of all food and non-food inventory within kitchen operations.
• Promotes cooperation with other food service areas of campus, (Graceland, Cadillac Daddy's, Caboose Café, Catering, etc.)
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
• Serves as a role model for associates by maintaining standards for appearance and dress, and attendance.
• Ensures that sanitation and safety meets or exceeds specification of Randolph County Health Department standards.
• Responsible for representing the college in a professional manner and always keeping in mind the best interests of the college, including its faculty, staff, and students.
  
  

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of five years food service management experience required, including production, service and sanitation.
• A high school diploma is required. Culinary Arts Degree preferred.
• ServeSafe certification obtained within six months of employment. Additional certifications required by federal, state and/or local regulations.
• Ability to multi-task.
• Ability to communicate effectively.
• Microsoft Office Suite proficiency.
• Knowledge or skills in culinary arts, purchasing, sanitation, personnel management, and business management.
  
  

TO APPLY: Please submit resume, cover letter and three professional references via email to Erin Quint, Assistant Director of Human Resources, at quinte@dewv.edu. Please type "Chef - Dining Services" in the subject line. Review of applications will begin immediately and continue until the position is filled.