Culinary Specialist

Illinois State•Normal, IL

6d•$23•Onsite

About The Position

The Department of Event Management, Dining, and Hospitality is one of 15 departments within the Division of Student Affairs. It provides the campus community and guests with high-quality, efficient, and innovative event services and dining options in a variety of settings dedicated to accentuating and enhancing the campus experience in a diverse community. This position is an integral part of our dining operations staff. Led by experienced culinary professionals, we offer staff the opportunity to work in newly-renovated facilities and are committed to using quality ingredients and processes. This position initiates product production by procuring par levels from Assistant Chef, calculates/converts recipe ingredients to meet necessary par levels, gathers and stores all ingredients for production, follows complex large batch recipes and cooking instructions while adhering to safety and sanitation guidelines. Our culinary staff frequently participates in display cooking, utilizing woks, salad preparation, grilling, and pizza making to enhance our customers' experience. Whether it's to find a place to study, gather with friends, enjoy a bite to eat, or plan a large event, the Department of Event Management, Dining, and Hospitality takes great pride in providing welcoming and inclusive spaces, high-quality food services, and experienced and professional staff who care about making every experience individualized and extraordinary. It is our philosophy to recruit, inspire, and retain talented team members and promote wellness and foster their development. It is our goal to promote a more fully diverse and inclusive campus community.

Requirements

High school diploma or equivalent.
Two (2) years (24 months) of general work experience in quantity cooking in a commercial setting.
One (1) year (12 months) of experience comparable to that described in the lower level of this series. This includes work such as preparing food by various methods with a full variety of menu items from standardized and portion size recipes, dietary manuals, oral or written instructions and cycle menus including preparing modified diets. They may direct lower-level kitchen tasks performed by others regarding serving food, kitchen cleanup procedures, and minor food preparation, such as peeling vegetables, making toast, mixing juice, etc.
A final candidate must complete a post-offer pre-employment physical exam. Employment is contingent on the successful result of the pre-employment physical.

Nice To Haves

One (1) year of work experience in quantity cooking.
Full knowledge and acceptance of principles of diversity.
Knowledge of food values and nutrition; knowledge of materials and methods used in preparation of food on a large scale.
Knowledge of safety and sanitation principles.
Knowledge of the use and care of utensils and equipment.
Good communication skills; ability to follow oral and written instructions and work independently.
Excellent interpersonal skills, flexibility, and the ability to produce results working as part of a team or committee.
Ability to work with and supervise other kitchen employees; ability to train and instruct student employees; good customer service skills.
Knowledge of materials and methods used in preparation of food on a large scale
Knowledge of the use and care of utensils and equipment
Knowledge of food values and nutrition
Ability to do plain cooking on a large scale
Ability to work with and supervise other kitchen employees
Cleanliness

Responsibilities

This position initiates product production by procuring par levels from Assistant Chef
Calculates/converts recipe ingredients to meet necessary par levels
Gathers and stores all ingredients for production
Follows complex large batch recipes and cooking instructions while adhering to safety and sanitation guidelines