Chef

St. Norbert College•De Pere, WI

22d•Onsite

About The Position

Join Wisconsin's #1 college dining program and be part of a team that values excellence, collaboration, and work-life balance. We offer generous paid time off, including 16 paid holidays each year, so you can enjoy a rewarding career while maintaining time for what matters most. St. Norbert College (SNC), a nationally ranked, private, Catholic, liberal arts college, is seeking a Chef to join our Dining Services team. In this role, you will prepare high-quality meals for the student meal program, Michels Commons, Bemis Catering, and the St. Norbert College Child Care Center. You will also support food production for Phil's, Ed's, and the Kress Inn, helping deliver exceptional dining experiences across campus.

Requirements

High school diploma or equivalent.
3-5 years of relevant experience.
Ability to thrive in a fast-paced environment while multitasking, prioritizing assignments, and meeting deadlines.
Strong customer service and interpersonal skills, with the ability to communicate professionally and effectively resolve conflicts.
Ability to follow recipes, perform basic mathematical calculations, and exercise sound judgment in a timely manner.
Demonstrated leadership by setting a positive example for others.
Ability to maintain focus and productivity in a busy, noisy environment.
The College may consider any equivalent amount of credentials, licensures, training, or experience that provides the necessary knowledge, skills, and abilities to perform the duties and responsibilities of this job.

Nice To Haves

Bachelor’s or Associate’s degree in Culinary Arts is a plus.

Responsibilities

Prepare food according to standardized recipes following the amounts set forth on the cafeteria production sheets, catering service orders, child care menus, and other menus that may be created.
Control portion sizes through the proper measuring and weighing of ingredients.
Store and rotate food inventory according to state and federal guidelines regarding safe food handling practices.
Record and maintain daily food usage records.
Delegate food preparation, cooking duties, and general cleaning duties of dishes and kitchen equipment to Prep Cooks, Kitchen Assistants, and Pool/Student Employees.
Perform additional duties as assigned.