Lead Chef - University of Hartford

Lead Chef - University of Hartford

Location: West Hartford, CT, US Career Area: Food Service

The Lead Chef is responsible for supporting the back of house cooks, front of house cooks, and food prep workers to ensure that meal and food items are prepared in accordance with production requirements. The Lead Chef trains workers in methods of performing duties and assigns/coordinates work to promote efficiency of operations. The Lead Chef applies culinary techniques to prepare food items following defined production, presentation, and service standards and facilitates the final presentation and service of food.

Compensation: The hourly rate for this position is $28.02. Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

Job Responsibilities:

• Train and coach hourly associates under direction of management on proper food safety, sanitation, and cooking procedures
• Collaborate with Executive Chef and Chef Manager to ensure all associates complete and review production records/ tablets
• Provide guidance for product ordering
• Collaborate with Executive Chef and Chef Manager to ensure and oversee proper recipe production and food execution to Aramark standard
• May support or assist with pop-ups or other campus events or departments on occasion
• Maintain a clean and sanitary workstation and ensure equipment and utensils are properly sanitized
• Ensure that food is stored, labeled, and maintained according to food safety standards
• Complete daily temperature logs
• Know food preparation methods, cooking times, and portion sizes
• Evaluate recipe execution by tasting prepared items using ServSafe-approved methods
• Reduce and track food waste
• Cut, trim, bone, and carve meats and poultry
• Use correct portions when preparing and serving items
• Other duties as assigned

Qualifications:

• Lift up to 50 lbs and frequently push, pull, carry, or lift up to 30 lbs
• Walk or stand for extended periods up to 6 hours
• Safely operate kitchen equipment
• Read and follow recipes
• Follow written and verbal directions
• Cross-train at other stations
• Work in other areas or departments as needed
• Complete additional tasks assigned by management
• Good interpersonal skills and ability to work in a team environment
• Ability to work independently with limited supervision
• Strong time management skills
• Excellent customer service skills
• Minimum 5 years of relevant culinary experience
• Ability to multitask in a fast-paced environment
• Ability to obtain ServSafe Certification and Aller train certification

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).