What are the responsibilities and job description for the Cafeteria Head Chef position at Denmark Technical College (SC)?
Under general supervision of the Vice President for Facilities and Special Projects, plans, organizes and directs the total operation of the food service department.
- Determines requirements for personnel, equipment, supplies and food; prepares or assists with preparation of the budget for a food service department; requisitions, purchases, or approves purchase of equipment, supplies and food.
- Establishes work schedules and training programs; supervises, instructs and counsels employees. Supervises food service personnel; confers with supervisors to determine quality and quantity of food products required.
- Organizes, plans and directs the purchase, storage, preparation and serving of food and the maintenance of food service equipment and facilities.
- Establishes standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions.
- Plans or reviews menus to ensure a balanced diet within established cost standards.
- Other duties as assigned.
High school diploma and supervisory experience in quantity and quality cooking. Preferred: Culinary qualification or equivalent professional certification. Food Safety Certification (Level appropriate to local regulations). Minimum 5 years' experience in a high-volume commercial cafeteria. At least 2 years of supervisory or management experience. Experience with inventory management and budget control.
Strong knowledge of food safety legislation and cafeteria operations. Excellent culinary skills Strong leadership and people management. Menu planning and recipe development. Budgeting and cost control. Inventory management. Food safety compliance. Time management and organizational skills. Effective communication and interpersonal skills. Problem-solving and decision-making abilities. Ability to thrive in a fast-paced environment.
Valid driver's license required. Full-time position requiring flexible hours, including evenings, weekends, and holidays as operational needs dictate. Standing for extended periods and lifting supplies in accordance with workplace safety guidelines. Work performed in a commercial cafeteria environment with exposure to heat, steam, and refrigerated areas.