Position: Assistant Chef
About: The Assistant Chef is responsible for the preparation of cooked foods in support of a dining operation that serves students, staff, faculty, and guests of the university. Operates as part of the culinary management team and is responsible for a complete knowledge of food preparation and function of all stations within the operation; knowledge and skill in food presentation and the utilization of proper methods; understands methods of proper timing to ensure that freshly cooked products are ready for continuous service is paramount; steps in and adds support to any station to ensure proper finish and timely service is the key duty of this position; performs special functions and events; work schedule will include afternoon and evening hours; acts as primary culinary manager in absence of the Unit Chef.
Requirements: Bachelor’s degree in culinary arts, or equivalent combination of education and experience; 2 years’ culinary experience; knowledge of ServSafe or similar food safety program; knowledge of HACCP procedures; knowledge of all kitchen equipment; must be proficient in recipe and menu creation; must be able to train and work with both students and regular employees; ability to lift 50 lbs; successful completion of a background check.
Benefits: Employee discount on food and beverages, 401(k), flexible work schedule conducive to work-life balance, comprehensive health insurance
