Chef

This is a hands on food production position with supervision responsibilities. The Chef must have the ability to work all stations in the kitchen and assume leadership of the kitchen in the absence of the Executive Chef. The Chef is directly responsible for all production on the shift assigned. The Chef must be capable of supervising the kitchen staff and production of food in absence of the Executive Chef. Activities include quality food preparation, recipe and menu construction and validation, production of banquets on and off premise, staff training and direction, sanitation and safety.

– Produces all menu items and foods through use of any and all production stations during any shift.
– Take total responsibility for and properly execute special functions and associated menus independently and as assigned.
– Ensures the standardized production and quality presentation of all foods as assigned to self and subordinates.
– Assumes total responsibility for his/her shift in absence of Executive Chef.
– Communicates with assigned employees and other departments to ensure production tasks and timelines are met; collaborates with co-workers and other departments and employees to ensure success of assigned functions, events, and menus.
– Analyzes recipes for desired results and accurately converts recipe ingredient quantities as needed and submits corrections or recommendations to the Executive Chef and FSS system administrator
– Ensures safety of self, co-workers, and customers Follow all ServeSafe standards and follow all HACCP procedures.
– Ensures self and subordinates maintain professional appearance of work spaces and persons in a neat, clean, and orderly manner.
– Fill out all production records for shift worked. Correct any observed actions of fellow employees that do not follow college food handling policies or procedures. Direct casual employees assigned to kitchen or utility duties as needed. Report any items in need of repair to supervisor.
– This position is designated as “emergency response personnel”. “Emergency response personnel” are required to report to work when the college is delayed or closed. They may also be called in at any time of the day to respond to weather and/or other types of emergencies as needed.

– Required: Vocational or technical certificate/degree in Culinary Arts with
5-8 years of related experience.
– A combination of education and experience may be considered in place of the culinary degree if the candidate possesses significant work history in food service, to include supervision and training of employees, particularly in a high-volume operation and preferably within a higher education institution of a size similar to or greater than Dickinson Dining Services.
– Current ServSafe certification / Certification by ACF, CIA, or degree from an accredited culinary arts school