Chef De Cuisine

Jackson College•Jackson, MI

14d•Onsite

About The Position

Under the Executive Director of Auxiliary Services, the Chef de Cuisine is responsible for leading, developing and executing culinary solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service food. Must be available for nights and weekends when required.

Requirements

Knowledge of methods of preparing and serving food in large quantities.
Knowledge of catering and banquet set-up.
Knowledge of common kitchen appliances and utensils.
Knowledge of cleaning methods.
Knowledge of campus food service procedures.
Knowledge of safety and sanitation principles as they relate to food service and kitchen maintenance.
Ability to lead, train and oversee the work of assigned personnel.
Ability to develop and prepare menus.
Ability to organize tasks and see that they are carried out.
Ability to operate food services equipment/appliances.
Ability to understand and carry out oral and written instructions.
Ability to observe safety requirements and safe work practices and methods as required.
Ability to establish and maintain cooperative work relationships.
Ability to communicate with other departments with professionalism and respect both written and verbal
Demonstrate understanding of, sensitivity to, and respect for the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disability, and sexual orientation of community college students, faculty and staff.
Ability to work independently and under minimal supervision.
Associate’s Degree in Culinary Arts, or minimum five years of culinary management experience in a high-volume catering environment, or an equivalent combination of education and culinary management experience.
ServSafe Manager Certificate required.

Responsibilities

Responsible for the preparation and quality of food items prepared and served
Train and mentor staff to use the best practice of food production techniques while promoting a positive, cohesive work environment
Manage culinary team to ensure quality in final presentation of food
Accountable for accurate inventory and supply levels needed for the cafeteria and catered events
Develop orders to meet the needs of the cafeteria, events and budget
Create special menu items to promote engagement with internal and external customers
Manage waste, menus, recipes and ingredients for food production
Monitor industry trends to provide the freshest in-season food options available
Deliver on food and labor targets.
Maintain excellent customer service and positive attitude towards students, staff, other customers, co-workers, etc.
Deliver a fabulous catering cuisine to enhance and solidify the College’s local and regional reputation
Lead other strategic catering opportunities and initiatives
Responsible for understanding, supporting and actively demonstrating the College’s beliefs, values, mission and vision and being in agreement to be evaluated by same.