Job Overview
Employment Type
Hourly
Work Schedule
Standard Hours
Benefits
competitive salary
Tuition waiver
Retirement Plan
Medical insurance
Dental Insurance
Tobacco-free campus environment
Job Description
Nova Southeastern University (NSU) is a distinguished not-for-profit, independent institution founded in 1964, renowned for its commitment to academic excellence and innovation. Located in a vibrant academic environment, NSU offers a broad range of competitive salaries and comprehensive benefits which include tuition waivers, a robust retirement plan, and excellent medical and dental coverage. NSU prioritizes the health and welfare of its students, faculty, staff, and visitors and proudly maintains a tobacco-free campus to promote a healthy lifestyle. The university strives to be a leading place where individuals can live, work, study, and grow in a supportive and inclusive environment. Show More
Job Requirements
- Must be friendly, personable and reliable with professional communication
- Must have problem solving abilities, be self motivated and organized
- Commitment to quality service and food and beverage knowledge
- Must be able to walk, stand, sit, stoop or bend for an eight hour shift
- Must have training in culinary arts from an accredited institution
- Must possess full ability to communicate effectively
- Ability to multitask and work quickly under pressure
- Food Handler certification
- Technical or specialized training in culinary arts
- Minimum of two to three years experience as a Lead Cook or Sous Chef
Job Qualifications
- Training in culinary arts from an accredited institution
- Minimum of two to three years experience as a Lead Cook or Sous Chef
- Previous experience at an upscale or private club preferred
- Friendly, personable and reliable with professional communication skills
- Commitment to quality service and food and beverage knowledge
- Ability to multitask and work quickly under pressure
- Full ability to communicate effectively
Job Duties
- Prepares or directly supervises the daily preparation of soups, sauces and specials
- Assumes complete charge of the kitchen in the absence of the Executive Chef
- Assists the Executive Chef with monthly food inventories to ensure pricing, cost controls, requisitioning and food production
- Ensures proper staffing for maximum productivity and high standards of quality controls food and payroll costs to achieve maximum profitability
- Consistently maintains standards of quality to ensure cost, eye appeal and flavor of food
- Exhibits knowledge and guides personnel in operating kitchen equipment to ensure that all cooking equipment used are operating correctly and safely
- Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef
- Monitors food labeling, dating and rotating by using FIFO method for all raw and prepped food products to ensure only fresh products are served
- Adheres to state and local health and safety regulations
- Performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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