Chef/ Assistant Frontline Coordinator

Jackson College•Jackson, MI

14d•Onsite

About The Position

Under the direction of the Executive Director of Auxiliary Services, and guidance of the Frontline Coordinator, the Chef/Assistant Coordinator prepares, seasons, and cooks a wide variety of meals for all food service operations, maintains a high standard of cleanliness in the kitchen, and performs related work as assigned. Assist with Maintaining Catering Database, set up internal and external caterings, Point of Sale, Daily Monies tracking.

Requirements

Exceptional food presentation skills
Safely use cleaning equipment and supplies.
Work cooperatively with staff and customers
Strong work ethic and high energy level
Associate’s Degree in Culinary Arts or related field and one year of related experience, and two or more years of cooking experience to include food preparation, or an equivalent combination of education and food handling experience related to area of assignment, including two years of lead or supervisory experience.
ServSafe Certificate required.

Responsibilities

Please customers by providing a pleasant dining experience
Assemble, combine, and cook ingredients
Maintain a sanitary kitchen
Attend to the details and presentation of each order
Place and expedite orders
Prepare ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients
Assist Executive Director, and Chef de Cuisine in menu development for dining and catering menus.
Complete hot meal preparation by grilling, sautéing, roasting, frying and broiling ingredients and assembling and refrigerating cold ingredients during caterings and in support of regular dining functions during high volume periods or if understaffed.
Adhere to proper food handling, sanitation, and safety procedures
Maintain appropriate dating, labeling and rotation of all food items
Stores leftovers according to established standards
Contribute to daily, holiday, and theme menus in collaboration with the Coordinator and Executive Director of Auxiliary Service.
Responsible for understanding, supporting and actively demonstrating the College’s beliefs, values, mission, and vision and agreeing to be evaluated by same.
Lead and train staff in coordination and collaboration with the Executive Director of Auxiliary service, Chef de Cuisine, and Frontline Coordinator.
Acting as a backup roll as a leader in their absence.
Assist Executive Director of Auxiliary Service, Chef de Cuisine and Frontline Coordinator in developing training guides, checklists and SOPs for kitchen, front of the house and catering operations.
Collaborate with the Executive Director of Auxiliary Service and Frontline Coordinator and lead catering meetings with clients.
Collaborate with the Executive Director of Auxiliary Service and Frontline Coordinator in developing themed or specialized events and menus.
Monitor and review catering system; ensures any necessary changes are made in conjunction with Frontline coordinator.
Back up to the Frontline Coordinator to Monitor and review point of sale system; ensures any necessary changes or corrections are made.
Assist Executive Director of Auxiliary Services as a back up to the Frontline Coordinator with a variety of tasks which may include maintaining inventory, keeping records, ordering supplies, invoicing, balancing accounts and preparing deposits, and handling customer complaints.
Under the direction of the Executive Director of Auxiliary Services, as a back up to the Frontline Coordinator, prepare and maintain annual sales and expenses; review and evaluate sales figures against budget to assure compliance with budgetary controls and perform needed adjustments; prepare and maintain a variety of records and reports related to sales, purchases, inventory, and budgets.
Back up to the Frontline Coordinator to Account for daily monies received and accounts receivable using proper College guidelines and procedures; assure proper payment of invoices.
Ensure events align with college standards, professionalism, quality and presentation.
Must be able to multitask in delivering, setting up, tearing down, and bringing back multiple catering events around campus daily.
Attend trainings and participate in committees in support of campus operations.
Responsible for understanding, supporting and actively demonstrating the College’s beliefs, values, mission and vision and being in agreement to be evaluated by same.