Chef I - PM

Job Description

Job Description

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Short Description

This is a full-time position. A typical schedule is 11:30 a.m. to 8:00 p.m. (during semester), 10:00 a.m. to 6:30 p.m. (summer hours). Thursday is the day off as well as every other weekend. Paid week off between Christmas and New Years without using PTO! Competitive benefits including tuition reduction for dependents.

Description:

Oversee and assist in Board meal production for assigned shift ensuring that safety, quality, quantity and appearance standards are met. Provide same oversight and assistance to Catering production, as assigned. Support and assist the Sous Chef to ensure that culinary standards are met.

Responsibilities

Primary Duties
1. Oversee and assist in meal production for assigned shift ensuring that safety, quality, quantity and appearance standards are met.
2. Oversee and assist in catering production ensuring that safety, quality, quantity and appearance standards are met.
3. Oversee cleaning of kitchen and equipment and adherence to sanitation standards.
4. Oversee kitchen safety by monitoring and training employees in proper equipment use and technique, proper food holding temperatures and proper food storage. Monitor adherence to safety standards.
5. Oversee kitchen security and opening/closing procedures.
6. Train and supervise Cook IIs and Production Assistants. Prepare annual reviews of direct reports.
7. Review pre-cost reports, post-cost reports and attend menu planning meetings.
8. Attend and participate in Management Team and ED meetings.
9. Maintain consistent and reliable attendance.
10. Assists Sous Chef and Executive Chef in the development of menu items and recipes that are unique and appealing
11. In the Absence of the Sous Chef, the Lead Cook will support Sous Chef’s operational duties

Secondary Duties
1. Recommend training and developmental programs to staff.
2. Assist staff in coordination of menus and production for special events.
3. Special projects assigned by Sous Chef and/or Executive Chef.
4. Other duties as assigned.

Qualifications

⁠⁠⁠⁠⁠⁠⁠ Education Required

ServSafe certification

Education Preferred

Associate’s Degree in Culinary Arts

Experience Required

2+ years of high volume restaurant, hotel or institutional culinary experience; 1+ year supervisory experience

Skills, Characteristics Required
• Effective interpersonal and human relations skills
• Leadership skills including the ability to effectively train, mentor and direct staff to achieve consistently high standards
• Excellent time management and organizational skills including the ability to efficiently coordinate resources within the department
• Demonstrated culinary skills and artistic ability
• Solid mathematical skills and reasoning ability required to make sound production decisions based on usage formulas
• Understanding of food cost, labor cost, contribution margin, and factors which directly affect net profit

Special Working Conditions

Staff member must be able to lift up to 50 lbs. using proper lifting technique. Must be able to perform all essential job functions which require prolonged standing in one place, pushing, pulling, lifting and walking on hard surfaced floors. Must be able to adjust schedule to provide coverage for special interest catered events and special board operation events in addition to daily needs of assigned shift. Must be able to endure adverse climate conditions (hot/cold) due to climate and/or heat producing equipment. This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay

Driving Requirements

This position requires the operation of Messiah College owned or leased vehicles. The employee must posses and maintain a valid driver’s license, meet established criteria, and abide by all policies and procedures as presented in the College’s Fleet Vehicle Use Policy.