Bryn Mawr College Dining Services announces an immediate opening for the position of Chef for Wyndham Alumnae House. This integral role is central to our operational success, directly overseeing $1.5 million in annual revenue generated across our restaurant, catering services, and summer conference programs.
We are seeking a highly qualified culinary professional with a minimum of five years of progressive experience in a high-volume commercial kitchen environment. The successful candidate will demonstrate not only an exceptional ability to produce classic and creative menus and an unwavering commitment to culinary arts, but also possess strong organizational acumen for efficient inventory and workflow management. Furthermore, robust administrative skills for effective financial control, cost efficiency, and strategic operational planning are essential. A critical component of this role involves superior people management abilities, encompassing effective communication, proactive team building, and mentorship to cultivate a cohesive and high-performing catering staff.
This position offers a competitive wage and a comprehensive benefit package.

KNOWLEDGE, SKILLS, & ABILITIES:

• Follow written instructions explicitly and accurately, including recipes and menus.
• Possess excellent communication skills (hearing, writing, and speaking).
• Demonstrate good manual dexterity and sharp vision for detailed food presentations and reading materials.
• Physically capable of lifting over 50 pounds, climbing stairs, and moving efficiently between workstations and across campus.
• Comfortable working in extreme temperatures and standing for extended periods.
• Proficient in basic math, including measurement conversions.
• Must be available to work evenings and weekends.
• Able to operate a motor vehicle and pass the college van certification.
• Skilled in operating and maintaining a wide range of industrial kitchen equipment, including slicers, mixers, ranges, convection ovens, fryers, grills, kettles, blenders, tilt skillets, steamers, and knives. This includes a strong understanding of all associated safety precautions.
• Proficient with technology, including computerized ordering and food management systems, email, and basic Microsoft Office programs.
• Solid understanding of food cost management, encompassing recipe and menu costing (both pre and post-production).

MINIMUM EDUCATION AND EXPERIENCE:

• BS/BA Culinary Degree an accredited institution and/or on the job work experience to the equivalent of:
• Minimum five years’ experience as chef in a restaurant type environment or any combination of education, experience knowledge which would produce the required skills and abilities.
• Work experience must include management and supervisory experience for a minimum of 6 or more staff.
• Prior experience working with students and/or younger staff a plus.
• Experience in recipe and menu development in a catering and restaurant environment.
• Must possess current ServSafe Certification (or be willing to self-study and pass certification on-site).

• Ordering of all food and supplies.
• Oversees all culinary aspects for events involving the College President, Board of Trustees, and other college functions.
• Collaborates with Wyndham Team to plan and create daily buffet and à la carte menus for the Wyndham Restaurant.
• Partners with the Assistant Director, Wyndham, Catering Manager, and Cooks to develop contemporary, marketable catering menus.
• Manages the utilization of Computrition, the departmental food management system, for recipes, food allergen analysis, and inventory.
• Prepares a diverse range of menu items, demonstrating a strong command of various culinary styles and techniques.
• Consistently delivers exceptional food presentation and artistic plating.
• Supervises all culinary operations for Wyndham Catering and Restaurant events, encompassing cooking, baking, and preparation.
• Manages the execution of catering orders, including, overseeing details from the initial planning stages through to the successful completion of off and on-site event services and the final presentation of all culinary offerings.
• Ensures rigorous sanitation standards across all work areas, overseeing utility staff and other personnel.
• Ensures optimal food safety in all areas of the operation, diligently preventing allergen cross-contact to protect campus guests.
• Oversees the receiving process, verifying the accuracy and quality of all incoming food and supplies.
• As a leading member of management ensures proper labelling of all food to be served by Wyndham operations, ensuring accurate allergen and ingredient identification.
• Provides training, guidance, and development to culinary staff and students as necessary.
• May be assigned to other Dining Services Dining Facilities in support of college events and food production.
• Performs additional duties as directed.