Catering Chef - Starts at $33 - $35 per hour!

Responsibilities

• Plan, produce, organize, and supervise a wide variety of catered events and special venues on campus.
• Consider the preferences of a diverse community and understand various ethnic dishes, vegetarian, vegan, and religious cuisines for menu development.
• Ensure all food items on the service line are accurately labeled for food allergens, generated from FSS utilizing Net Nutrition and Bartender program.
• Utilize Lean Path Waste Reporting System daily for pre-consumer waste.
• Meet regularly with the Director of Catering, Executive Chef, and Senior Operations Manager to coordinate production and staffing needs for large catering and campus student events.
• Maintain current BBP and MSDS training.
• Establish daily/weekly cleaning schedules for the unit kitchen and assign staff responsibilities.
• Serve Safe and/or HACCP federal guideline certification is necessary.
• Ability to drive a catering truck is required.

Qualifications

• 5 years of experience in a similar culinary management position in retail, manufacturing, or education services.
• Bachelor’s Degree or Culinary Degree from an accredited university, college, or culinary association preferred.
• Excellent time management, scheduling, and organizational skills.
• Ability to work effectively and enthusiastically in a fast-paced environment.
• Strong interpersonal skills to relate to customers and staff effectively, working as part of a team or independently.
• Ability to lift heavy objects, stand, and remain active for long periods.

Pay & Schedule

• Pay ranges from $33.00 - $35.00 per hour, commensurate with experience.
• This is a full-time position with first shift schedule of forty hours weekly year-round. Work schedule may vary to include evenings and weekends as required.

Benefits

• This full-time position is eligible for Williams College’s robust benefits package designed to support you in your work and overall health and wellness.