Culinary Shift Lead
About the role
Under Supervision of Nutrition Services Assistant/Associate Director, is responsible for food quality, preparation and execution of service so it is ready for on time service in BistrOH! Cafes, Hospitality Centers and Central Production kitchen; supervises, coordinates and participates in activities of assistant sous chefs, cooks and other kitchen personnel engaged in preparation and cooking of food in assigned area; initiates partnerships with other departments; leads the development of new menu items; leads and trains food service staff in production, preparation and garnishing techniques and enforces quality standards; requisitions all food and food related products; supervises and participates in production team for Nutrition Services; manages responsibility for sanitation plan and creates policies and procedures in accordance with HACCP and all applicable food codes and practices.
Responsibilities
- Supervises, coordinates and participates in activities of assistant sous chefs, cooks and other kitchen personnel engaged in preparation and cooking of food in assigned area
- Initiates partnerships with other departments
- Led the development of new menu items
- Leads and trains food service staff in production, preparation and garnishing techniques and enforces quality standards
- Requisitions all food and food related products
- Supervises and participates in production team for Nutrition Services
- Manages responsibility for sanitation plan and creates policies and procedures in accordance with HACCP and all applicable food codes and practices
Requirements
Current Employees and Students: Please log in to Workday to use the internal job search and application process.
Qualifications
Under Supervision of Nutrition Services Assistant/Associate Director, is responsible for food quality, preparation and execution of service so it is ready for on time service in BistrOH! Cafes, Hospitality Centers and Central Production kitchen; supervises, coordinates and participates in activities of assistant sous chefs, cooks and other kitchen personnel engaged in preparation and cooking of food in assigned area; initiates partnerships with other departments; leads the development of new menu items; leads and trains food service staff in production, preparation and garnishing techniques and enforces quality standards; requisitions all food and food related products; supervises and participates in production team for Nutrition Services; manages responsibility for sanitation plan and creates policies and procedures in accordance with HACCP and all applicable food codes and practices.
Skills
Not specified
Benefits
Not specified
Pay
Not specified
Schedule
Full time