Chef De Cuisine

Chef De Cuisine

Baldwin-Wallace University Department of Human Resources

Department/ Division: Dining Services

Classification: Craft Supervisor (E)

Status: Full-time, Non-exempt

Work Schedule: Variable schedule to include Monday-Friday, every other weekend and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar.

Job Summary: Chef De Cuisine is responsible for supporting the Executive Chef in the overseeing of daily operations of the kitchen and staff.

Duties and Responsibilities:

• Works in conjunction with the Executive Chef
• Lead in the kitchen and cold prep in the Executive Chef's absence
• Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering
• Planning and directing food preparation- the Chef De Cuisine is most often responsible for managing kitchen staff to ensure food is prepared properly.
• Managing kitchen staff as a supervisor for the Chefs, Cooks and Cold Production Team.
• Chef De Cuisine oversees training of new employees
• Quality Control- the Chef De Cuisine is responsible for ensuring that food that leaves the kitchen is of the highest quality
• Prepare high quality food for all areas according to production sheets & banquet event orders, observing proper temperatures, timing, and sanitation procedures.
• Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Assists to keep walk-ins organized and stock rotated.
• Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.
• Completes cleaning assignment regularly. Reports needed repairs on equipment
• Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.
• Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work.
• Be proactive in your decision making to ensure your department runs efficiently.
• Take responsibility for production unit in the absence of the Chef. Communicate with others to relay pertinent information.
• Knowledgeable in the use of production systems for recipes and menus as well as purchasing and inventory control.
• Responsible for some ordering and cross utilization of products. Use leftovers judiciously.

Qualifications:

• Minimum 5 years experience actively working and managing a kitchen
• Must be Servsafe Managers and Allergy certified or willing to take the course.
• Extensive knowledge of food service terminology and usage.
• Knowledge of cooking techniques.
• Knowledge of measurements for dry, liquid and metric.
• Knowledge of culinary math.
• Ability to use all kitchen equipment and troubleshoot issues.
• Must be able to read and follow and adjust recipes as needed.
• Good communication skills-written and verbal in order to facilitate output of work.
• Ability to multi-task and work in a busy environment.
• Ability to give direction.
• Able to come up with and test new recipes
• Ability to lift a minimum of 50#.
• Must be able to pass a background check

Working Conditions and Physical Requirements:

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

Baldwin Wallace University is an EEO employer and educator. We provide reasonable accommodations to applicants and employees in accordance with applicable federal, state, and local laws. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners.