Chef

Job Posting

Dickinson College is a premier four-year residential liberal arts institution chartered in 1783 and widely recognized as a leader in global and sustainability education. Dickinson College is located in Carlisle, named a "most livable city" by Forbes and is minutes from the state capital of Harrisburg. The campus is connected to a vibrant downtown that offers eclectic dining, shopping and entertainment options. Within a two-hour drive are Philadelphia, Baltimore and Washington, D.C.; New York City is three hours away.

Dickinson College offers full-time employees a broad range of benefits, including a comprehensive medical insurance plan, life insurance, flexible spending accounts, generous time off, parental leave, homebuyer assistance, and tuition benefits for eligible employees and dependent children under the age of 24. Upon eligibility, the College contributes 8% of an employee's base salary to a retirement account with an additional.5% matching contribution; all money paid by the college into the employee's retirement plan is immediately and fully vested in the employee.

Dining Services - Kitchen

Job Summary/Basic Function

The Chef must have the ability to work all stations in the kitchen/catering/Kove/retail and assume leadership in the absence of the Sous and/or Executive Chef. The Chef is directly responsible for production and director supervision of staff on assigned station(s) and shift(s). Activities include quality food preparation, recipe and menu construction and validation, production of banquets and catering on and off-premise, staff training and direction, sanitation and safety.

Essential Functions:

• Produces all menu items and foods through use of any and all production stations during any shift.
• Take total responsibility for and properly execute special functions and associated menus independently and as assigned.
• Ensures the standardized production and quality presentation of all foods as assigned to self and subordinates.
• Assumes total responsibility for his/her shift in absence of Executive Chef.
• Communicates with assigned employees and other departments to ensure production tasks and timelines are met; collaborates with co-workers and other departments and employees to ensure success of assigned functions, events, and menus.
• Analyzes recipes for desired results and accurately converts recipe ingredient quantities as needed and submits corrections or recommendations to the Executive Chef and Production Manager.
• Ensures safety of self, co-workers, and customers Follow all ServeSafe standards and follow all HACCP procedures.
• Ensures self and subordinates maintain professional appearance of work spaces and persons in a neat, clean, and orderly manner.
• Fill out all production records for shift worked. Correct any observed actions of fellow employees that do not follow college food handling policies or procedures. Direct casual employees assigned to kitchen or utility duties as needed. Report any items in need of repair to supervisor.
• This position is designated as "emergency response personnel". "Emergency response personnel" are required to report to work when the college is delayed or closed. They may also be called in at any time of the day to respond to weather and/or other types of emergencies as needed.

Required Qualifications:

• Vocational or technical certificate/degree in Culinary Arts with 5-8 years of related experience. A combination of education and experience may be considered in place of the culinary degree if the candidate possesses significant work history in food service, to include supervision and training of employees, particularly in a high-volume operation and preferably within a higher education institution of a size similar to or greater than Dickinson Dining Services.
• Current ServSafe certification

EEO/Diversity Statement:

The College is committed to building a representative and diverse faculty, staff, and student body. We encourage applications from all qualified persons.