Chef De Cuisine

About the Role

The Chef de Cuisine is responsible for leading, developing, and executing culinary solutions to meet customer needs and tastes under the Executive Director of Auxiliary Services. This role oversees and manages culinary operations to meet production, presentation, and service standards while applying culinary techniques to food preparation and final presentation.

Must be available for nights and weekends when required.

Responsibilities

• Prepare and ensure the quality of food items served.
• Train and mentor staff in best practices for food production techniques while promoting a positive, cohesive work environment.
• Manage the culinary team to ensure high-quality final presentation of food.
• Maintain accurate inventory and supply levels for the cafeteria and catered events.
• Develop orders to meet the needs of the cafeteria, events, and budget.
• Create special menu items to promote engagement with internal and external customers.
• Manage waste, menus, recipes, and ingredients for food production.
• Monitor industry trends to provide fresh, in-season food options.
• Deliver on food and labor targets.
• Maintain excellent customer service and a positive attitude toward students, staff, and co-workers.
• Deliver high-quality catering cuisine to enhance the College’s local and regional reputation.
• Lead strategic catering opportunities and initiatives.
• Understand, support, and actively demonstrate the College’s beliefs, values, mission, and vision.

Requirements

• Considerable knowledge of quality food production and serving techniques, as well as food safety and sanitation requirements.
• Ability to lead, train, and oversee the work of assigned personnel.
• Ability to develop and prepare menus.
• Strong organizational skills to prioritize and execute tasks.
• Proficiency in operating food service equipment and appliances.
• Ability to follow oral and written instructions accurately.
• Commitment to observing safety requirements and safe work practices.
• Ability to establish and maintain cooperative work relationships.
• Professional and respectful communication with other departments, both written and verbal.
• Demonstrated understanding of, sensitivity to, and respect for diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disabilities, and sexual orientations.
• Ability to work independently with minimal supervision.

Qualifications

The knowledge, skills, and abilities required are typically obtained with an Associate’s Degree in Culinary Arts, or a minimum of five years of culinary management experience in a high-volume catering environment, or an equivalent combination of education and culinary management experience. A ServSafe Manager Certificate is required.

Skills

• Methods of preparing and serving food in large quantities.
• Catering and banquet set-up.
• Operation of common kitchen appliances and utensils.
• Cleaning methods and campus food service procedures.
• Safety and sanitation principles related to food service and kitchen maintenance.

Supervisory Responsibilities

Reports to and works under the Executive Director of Auxiliary Services. Responsibilities include assigning tasks, setting priorities, training, and monitoring the duties of food preparation staff, including the Sous Chef and Cook. Work is performed independently according to college policies, procedures, and State health and nutritional guidelines.

Contacts

• Internal: Frequent contact with college employees regarding dining services and catering orders.
• External: Frequent contact with customers regarding special events catering and food service vendors.

Physical Demands

• Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials.
• May be required to lift and carry up to 50 pounds.
• Exposure to moving mechanical parts, risk of electrical shock, and fumes.

Work Environment

Work is generally performed in a commercial cafeteria 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 necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.