Employment

Chef Assistant

Essential Duties and Responsibilities include the following: Other duties may be assigned.

Performs a variety of tasks such as preparing base ingredients for soups, salads, meats, vegetables, desserts, beverages, etc.; operates all kitchen equipment to include grill, ovens, steam equipment, fryolators and ovens; maintains a high standard of sanitation and cleaning relative to equipment and working environment; may participate in serving food; may receive training in the preparation of food on a large scale; performs related tasks as required. Starting rate is $12.88/hr.

Included among the Essential Duties:

• Assists Chef with the preparation, set up and service of breakfast, lunch or dinner.
• Assists with weekly ordering of supplies and food products.
• Strict adherence to all sanitation and food handling procedures.
• Assumes same duties in another kitchen as required by staffing needs.
• Attends meetings as required.
• Supervises student employees at the direction of manager/designee.
• Responsible for adhering to all University/Dining Services policies.
• Adheres to all University health and safety policies and the use of all safety appliances.
• Complies with all University and Departmental policies.
• May perform data entry in Food Pro or other related database.
• May be required to assume duties of preparation of meals in chef’s absence.
• Performs other job related duties as assigned by supervisor.

Supervisory Responsibilities: Occasionally supervises and/or directs student employees.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: High school education; cooking experience either in institutional or catering operation combined with proven ability. Some computer experience helpful.

Language Skills: Ability to read and interpret documents such as recipes, menu print outs, all Food Pro documentation, safety rules, operating and maintenance instructions, and policy/procedure manuals. Ability to write routine reports and correspondence. Ability to speak articulately and effectively.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, and reach with hands and arms. The employee frequently is required to: stoop, kneel, crouch, or crawl; hear; and taste or smell. The employee is occasionally required to sit, climb or balance. The employee must regularly lift and/or move up to 60 pounds.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, stoves, ovens, grills, and large kettles.

While performing the duties of this job, the employee is frequently exposed to toxic or caustic chemicals such as bleach, dishwasher agents, and other cleaning materials. The noise level in the work environment is moderate.

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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