Catering Chef - Starts at $33 - $35 per hour!

Williams College•Williamstown, MA

4d•Onsite

About The Position

Join our dedicated Dining Services team at Williams College! We are excited to announce an opening for a full-time Catering Chef who will organize and oversee the day-to-day operations of all Faculty House meals and catering functions on campus.

Requirements

5 years of experience in a similar culinary management position in retail, manufacturing, or education services is required
Excellent time management, scheduling, and organizational skills.
Ability to work effectively and enthusiastically in a fast-paced environment.
Strong interpersonal skills to relate to customers and staff effectively, working as part of a team or independently.
Ability to lift heavy objects, stand, and remain active for long periods.
Serve Safe and/or HACCP federal guideline certification is necessary.
Ability to drive a catering truck is required.

Nice To Haves

Bachelor’s Degree or Culinary Degree from an accredited university, college, or culinary association preferred.

Responsibilities

Plan, produce, organize, and supervise a wide variety of catered events and special venues on campus, considering the preferences of a diverse community and understanding various ethnic dishes, vegetarian, vegan, and religious cuisines for menu development.
Ensure all food items on the service line are accurately labeled for food allergens, generated from FSS utilizing Net Nutrition and Bartender program.
Utilize Lean Path Waste Reporting System daily for pre-consumer waste.
Meet regularly with the Director of Catering, Executive Chef, and Senior Operations Manager to coordinate production and staffing needs for large catering and campus student events.
Monitor the unit’s FY forecasted budget for food, labor, and direct expenses.
Review PeopleSoft reports weekly and analyze monthly financial reports and expenditures.
Forecast menus and order supplies timely using CBORD/FSS System, ensuring proper food storage per MA Food Code and maintaining inventory levels not greater than two weeks.
Adhere to uniform and personal hygiene standards set forth by Williams Dining Services at all times.
Maintain current BBP and MSDS training.
Establish daily/weekly cleaning schedules for the unit kitchen and assign staff responsibilities.
Supervise major cleaning during pre-established dates.
Assist the manager in developing and fostering a professional kitchen staff team, ensuring customer and staff relations are addressed in accordance with Williams Dining Services Conflict Resolution Policy.