Employment

Chef Job Description

Job Classification: Full-time

Responsible to: Works under the immediate supervision of an employee of a higher grade who reviews work in process and, upon completion of tasks, determines if performance standards are met.

Requirements:

• Associates Culinary Degree.
• Demonstrated skill in preparation and cooking of food on quantity basis.
• Knowledge of health and safety requirements in food services.
• Ability in menu preparation and record keeping.
• Supervisory ability.
• Must be able to lift 60 lbs. to chest level while standing.
• Must be able to stand a minimum of 4 hours.
• Stamina necessary for the efficient performance of duties.
• Freedom from communicable diseases.
• A physical and medical examination may be required.

Requirement Preferred:

• Current sanitation certificate.

Duties to include but not limited to the following:

1. Prepares and cooks food in a dining or catering setting.
2. Responsible for the operation, maintenance and cleanliness of kitchen and cooking equipment.
3. Inspects food received for compliance with standards and verifies for accuracy. May be responsible for ordering food and supplies.
4. Communicates regularly with supervisor to ensure a smooth running dining service operation.
5. Supervises student employees and Dining Service Attendant at the direction of an employee of a higher grade.
6. Strict adherence to all sanitation and food handling procedures.
7. Responsible for adhering to health and safety policies and using all safety accessories.
8. Complies with all University and Departmental policies.
9. Assumes same duties in another kitchen as required by staffing needs.
10. May perform duties of a classification of a lower level.
    Does other related duties as required.

The Department of Dining Services is an Equal Opportunity Employer. We encourage applications from under-represented groups, including minorities, women and people with disabilities.

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