JOB DESCRIPTION

The Assistant Chef is responsible for the preparation of cooked foods in support of a dining operation that serves students, staff, faculty and guests of the university. Operates as part of the culinary management team and is responsible for a complete knowledge of food preparation and function of all stations within the operation; knowledge and skill in food presentation and the utilization of proper methods; understands methods of proper timing to ensure that freshly cooked products are ready for continuous service is paramount; steps in and adds support to any station to ensure proper finish and timely service is the key duty of this position; performs special functions and events; work schedule will include afternoon and evening hours; acts as primary culinary manager in absence of the Unit Chef.

MINIMUM EDUCATION REQUIREMENTS

A Bachelor’s degree or equivalent combination of education and experience.

REQUIRED QUALIFICATIONS

Bachelor’s degree in culinary arts, or equivalent combination of education and experience; 2 years’ culinary experience; knowledge of ServSafe or similar food safety program; knowledge of HACCP procedures, knowledge of all kitchen equipment; must be proficient in recipe and menu creation; must be able to train and work with both students and regular employees; ability to lift 50 lbs; successful completion of a background check.

DESIRED QUALIFICATIONS

2-4 years’ culinary experience; minimum (6) months supervisory experience; knowledge of CBORD / FSS desired; experience in a high-volume food operation; experience in catering, fast casual, or cafeteria style dining operations; ServeSafe certification.
This position would support Traditions at Morrill.

This position will have closing responsibilities