Chef/ Assistant Frontline Coordinator

About the role

The Chef/Assistant Coordinator prepares, seasons, and cooks a wide variety of meals for all food service operations, maintains a high standard of cleanliness in the kitchen, and performs related work as assigned.

Responsibilities

• Assemble, combine, and cook ingredients
• Maintain a sanitary kitchen
• Attend to the details and presentation of each order
• Place and expedite orders
• Prepare ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients
• Assist Executive Director, and Chef de Cuisine in menu development for dining and catering menus
• Complete hot meal preparation by grilling, sautéing, roasting, frying and broiling ingredients and assembling and refrigerating cold ingredients during caterings and in support of regular dining functions during high volume periods or if understaffed
• Adhere to proper food handling, sanitation, and safety procedures
• Stores leftovers according to established standards
• Contribute to daily, holiday, and theme menus in collaboration with the Coordinator and Executive Director of Auxiliary Service
• Under the direction of the Executive Director of Auxiliary Services, as a back up to the Frontline Coordinator, prepare and maintain annual sales and expenses; review and evaluate sales figures against budget to assure compliance with budgetary controls and perform needed adjustments; prepare and maintain a variety of records and reports related to sales, purchases, inventory, and budgets
• Account for daily monies received and accounts receivable using proper College guidelines and procedures; assure proper payment of invoices
• Ensure events align with college standards, professionalism, quality and presentation
• Must be able to multitask in delivering, setting up, tearing down, and bringing back multiple catering events around campus daily
• Attend trainings and participate in committees in support of campus operations
• Work is generally performed in a Commercial Kitchen, Dining and Catering Environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary, and frequent evening and weekend hours are required. Travel may be required.

Requirements

• Knowledge of food preparation techniques, cooking methods, and safety and sanitation practices
• General kitchen equipment and appliances
• Catering Database
• POS systems
• Prep Lists
• Food ordering systems
• Ability to have exceptional food presentation skills
• Safely use cleaning equipment and supplies
• Work cooperatively with staff and customers
• Strong work ethic and high energy level

Skills

• Knowledge of food preparation techniques, cooking methods, and safety and sanitation practices
• General kitchen equipment and appliances
• Catering Database
• POS systems
• Prep Lists
• Food ordering systems
• Ability to have exceptional food presentation skills
• Safely use cleaning equipment and supplies
• Work cooperatively with staff and customers
• Strong work ethic and high energy level

Qualifications

• Associate’s Degree in Culinary Arts or related field
• One year of related experience, and two or more years of cooking experience to include food preparation, or an equivalent combination of education and food handling experience related to area of assignment, including two years of lead or supervisory experience
• ServSafe Certificate required

Benefits

Not specified

Pay

Not specified

Schedule

Not specified