Position: Sous Chef Epidemiology
About: As an integral member of the Bionutrition Research Core team dedicated to understanding how diet influences cancer through science, the Sous Chef is responsible for daily operations of the research kitchen, including food production, safety and sanitation.
Requirements: Required: High school diploma or equivalent; Preferred: Associate degree in Culinary Arts or Bachelors in Culinary Arts Management; Required: Five years of experience in food preparation in an institutional or commercial establishment to include one year in a supervisory capacity. Successful completion of the LEADing Self Accelerate and/or LEADing Self Discover programs may substitute for one year of required supervisory or management experience. Completion of both programs can be substituted for a maximum of two years of supervisory or management experience. ServSafe; Required: Certification Accredited by the American National Standards Institute and the Conference for Food Protection (ANSI) within 30 days of entry into job. Preferred: Certified Dietary Manager (CDM) from the Association of Nutrition & Foodservice Professionals (ANFP); Required: Must pass pre-employment skills test as required and administered by Human Resources.
Benefits: Referral program, Full-Time employment status, Regular employee status, Soft fund type, Onsite work location
