Chef de Cuisine - West End

About the role

Assist in the supervision and management of a large university dining center under the direction of the assistant director. Responsibilities include assisting with execution of menu plan, budget plan, personnel plan, customer relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision, counseling, training and development of employees. Ensures all policies and procedures are followed. Ensures a high level of customer service at all times in the dining facility.

Responsibilities

• Assists with execution of menu plan, budget plan, personnel plan, customer relations, safety and sanitation, and the maintenance of building and equipment.
• Assists in the supervision, counseling, training and development of employees.
• Ensures all policies and procedures are followed.
• Ensures a high level of customer service at all times in the dining facility.
• Prepares recipes and ensures food productions are of the highest standards of quality, taste, creativity, presentation, and variety.

Requirements

• Certified nutrition, sanitation, hospitality management, culinary training, and bakery training or equivalent related experience.
• Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience.
• Considerable knowledge of commercial kitchen and food service operations.
• Prior experience with menu planning, preparation, setup, presentation, and pricing.
• Prior experience with schedule production, automated food ordering, merchandising, and maintenance.
• Supervision and management experience in a high volume, multiple item menu, food service establishment required.
• Experience handling multiple tasks and serving a high volume and quality in a fast paced food service environment.

Qualifications

• Demonstrated knowledge of computers including Windows, Microsoft Office, and Microsoft Outlook.
• Ability to establish and maintain successful and effective relationships with diverse, multicultural student and staff population.
• Experience with automated scheduling systems.
• Experience with automated food inventory systems.
• Eligibility of Certified Working Chef (CWC) through ACF.
• ServSafe certification.
• HACCP certification.
• Excellent supervision and leadership abilities desired.
• Prior experience in a customer service environment with excellent customer services skills.
• Experience handling multiple tasks and serving a high volume and quality in a fast paced food service environment.

Skills

• Knowledge of commercial kitchen and food service operations.
• Experience with automated scheduling systems.
• Experience with automated food inventory systems.
• Excellent supervision and leadership abilities.
• Prior experience in a customer service environment.

Benefits

Salary: $47,000-$56,900 and commensurate with experience.

Appointment Type: Regular.

Work Schedule: Tuesday through Saturday. The hours on these days will be varied.

Pay

Overtime Status: Exempt: Not eligible for overtime.

Schedule

Regular.

Additional Information

The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record.

If you are an individual with a disability and desire an accommodation, please contact Debbie Bandy at bdebbie@vt.edu during regular business hours at least 10 business days prior to the event.