Chef

POSITION SUMMARY

A Chef in University Dining Services is responsible for leading and supervising food production, ensuring quality and timely service, training staff, and managing inventory and costs within a university dining hall. The role involves creating menus, managing food preparation, and maintaining a safe and hygienic kitchen environment.

TASKS & RESPONSIBILITIES

• Oversee food production, ensuring quality, presentation, and timely delivery of meals for daily operations, special events, and summer schedules.
• Develop and implement menus that meet operational needs, dietary requirements, and customer preferences.
• Manage food production sheets, inventory levels, and procurement needs.
• Supervise, train, schedule, and evaluate kitchen staff, including student employees.
• Ensure compliance with all food safety regulations, sanitation standards, and health codes.
• Maintain a clean, organized, and safe kitchen environment.
• Monitor food quality, equipment condition, and work areas to ensure established standards are met.
• Control food, labor, and operational costs while maintaining service quality and budget compliance.
• Investigate and resolve issues related to food production, supplies, staffing, and equipment.
• Execute culinary services for special events, catering functions, and other unique assignments as required.
• Provide ongoing coaching and training on food preparation, food safety, sanitation, and customer service practices.
• Collaborate with dining services staff, managers, and other chefs to ensure efficient and effective operations.
• Perform other duties and responsibilities as assigned by management.