Residential Dining Chef

Kent State • Kent, OH

6d • $53,015 - $62,408 • Onsite

About The Position

The Residential Dining Chef manages culinary meals at Kent Campus residential dining facilities, serving approximately 7,200 meals daily across two locations. The role reports to the Campus Executive Chef or a designated supervisor and is responsible for food quality, staff supervision, inventory, compliance, production standards, and menu development. The chef develops and costs menus within the fiscal budget, creates recipes and concepts for standard meal cycles, special events, and themed meals, and collaborates with Culinary Services managers, senior managers, RD and unit chefs, supervisors, and other stakeholders. The position may also assist with catering events on and off campus, concession events, and the food truck. A security check is required.

Requirements

• Either an associate's degree in Management, Hotel/Restaurant Management, or a relevant field, or a degree from a recognized culinary institute, plus four years of progressively responsible culinary experience in catering or food service; or six years of comparable related professional culinary experience in catering or food service operations.
• Food Service Management Certification from the Ohio Health Department, or ability to obtain certification within three months of hire.
• Valid Ohio driver's license with a safe driving record.
• Knowledge of local, state, and federal laws and regulations related to food service operations, budgeting, menu management, inventory control, and personal computer applications.
• Written and interpersonal communication skills.
• Ability to provide leadership and direction and communicate effectively.
• Ability to work flexible hours to meet student body needs, including evenings and weekends as needed.
• Ability to write nutritionally balanced, cohesive, diverse, and authentic menus that meet campus needs and generational trends, are plant-focused, offer variety, and include made-to-order stations and scratch-cooked food.
• Ability to exert up to 50 pounds of force occasionally and up to 20 pounds frequently to move objects.
• Ability to communicate with others and regularly step into production to execute events.
• Must pass a security check.

Responsibilities

• Manage culinary needs at Kent Campus locations and provide and ensure proper food quality.
• Supervise assigned personnel, including hiring, training, and scheduling; develop and conduct training programs; and monitor and evaluate employee performance.
• Manage and control inventory, and order products, supplies, and equipment as necessary.
• Ensure compliance with local, state, and federal health, safety, and sanitation laws and regulations; monitor food preparation procedures.
• Develop and implement production standards and ensure compliance with them.
• Develop, plan, and cost menus within the fiscal budget; develop new recipes, menus, and concepts for standard cycles, special events, and themed meals.
• Collaborate with campus Culinary Services managers, senior managers, RD and unit chefs, supervisors, and other stakeholders.
• Step into production to execute events and assist with catering, concession events, and the food truck as needed.
• Perform related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree