Production Chef

Sewanee University of the South•Sewanee, TN

35d

About The Position

Primary Function: With guidance from the the FSD and the Executive Chef the Kitchen Manager is leading all aspects of food production, food safety, food quality and daily supervision and direction of the culinary/production staff. Opportunities for Leadership: This position will directly supervise kitchen staff positions Career Band: 1D

Requirements

High school diploma or equivalent required. Culinary degree preferred.
7-9 years of kitchen experience with experience of culinary personnel.
Accomplished knife skills and food production systems Word, Excel, Google Docs
ServSafe Certified
Must be able to stand for extended periods of time.
Must be able to walk for extended periods of time.
Must be able to push and/or pull objects.
Must be able to lift between 21-50 pounds (Medium work).
Must be able to carry between 21-50 pounds (Medium work).

Nice To Haves

Culinary degree preferred.

Responsibilities

Report to work consistently and on time; regular attendance is required, and all hours must be accurately recorded in the University's electronic timekeeping system.
Assists the Executive Chef with food production planning and record keeping, product quality, inventory management, and staffing.
Supports Executive Chef in maintaining food and other kitchen production costs consistent with budgets
Ensures and enforces University Policy and Sewanee Dining Standards of Operation
Works alongside day and night shifts to provide guidance and instruction.
Along with the Procurement Coordinator and the Executive Chef, oversees Ordering, Receiving, and Production for Sewanee Dining.
May be called upon to plug gaps in scheduling or labor shortages
Assist the Executive Chef in placing orders with all vendors.
Works with the Receiving Clerk to ensure food is received and accounted for properly.
Works with Receiving Clerk to identify, label and corral food for BOH, FOH and Catering.
Ensures that all storage areas are clean, organized and rotated
Notify the Executive Chef or another manager if there are problems with stock levels of any item.
Report ordering inconsistencies to Executive Chef or Food Service Director
Assist Executive Chef in managing the National Purchasing Program.
Organize and maintain Production systems under the guidance of the Executive Chef.
May participate in menu development.
Ensure proper volume, quality and consistency of all foods served
Develop, supervise, train, and provide instruction to the culinary staff on a continual basis
Ensure that culinary equipment is maintained and properly operated
Develop a safe work environment and culture with process accountability to ensure workplace safety and minimize work related injuries.
Ensure that food safety and sanitation (HACCP) standards are followed and maintained
Work with the Executive Chef to establish employee work schedules in food preparation areas
Support oversight of catered/special events and participate in demonstration cooking/service
Other duties as assigned
Dining Hall Closures: The dining hall periodically closes for scheduled shutdowns. Employees are expected to follow any modified schedules or assignments during these periods.