Sorority Head Chef - OSU (Alpha Lambda Chapter)

Alpha Gamma Delta Property Management•Columbus, OH

20h•Onsite

About The Position

The Head Chef manages all aspects of the food program at a collegiate sorority house, including the upkeep of the commercial kitchen and its equipment. Working closely with the assigned Regional Property Manager and the National Culinary Manager, the Head Chef ensures that residents and guests are provided balanced meals, exceptional customer service, and a comfortable and clean environment in which to dine.

Requirements

Goal and team oriented, able to work closely with people while exhibiting a positive attitude
Well organized and able to work and make sound decisions under pressure and within tight deadlines
Able to engineer minutes and recipes as appropriate to ensure dishes fit members needs and preferences
Vast nutrition knowledge, especially of specialty and lifestyle diets
Working knowledge of Microsoft Office, particularly Word, Excel and Outlook
Able to build and follow a specified budget
Cooperate, communicate and present yourself appropriately in all situations
Knowledge of food ordering platforms preferred
Stay up to date on food, product and industry trends
Flexible, able to adapt to changing needs, shift priorities as required and enjoy working in a fast-paced environment
Able to anticipate problems and solutions; adept at critical thinking and able to troubleshoot and problem solve collaboratively and independently
Able to demonstrate prioritization and sound decision making in high-pressure conditions with minimal oversight
High school Diploma or GED equivalent required
ServSafe Certification preferred or ability to obtain ServSafe Certification once hired
3-5 years of relevant experience in culinary management preferred
5-10 years of relevant culinary experience
Must possess a valid driver's license

Nice To Haves

Culinary degree preferred

Responsibilities

Create nutritious daily menus and accommodate, within reason, any medical/dietary restrictions
Prepare daily meals for live-in resident members and/or other chapter members and a regular chapter dinner
Collaborate with the chapter food committee, as applicable
Ensure the cleanliness of the kitchen, including but not limited to serving lines, kitchen equipment, all dishes, tables, etc., before and after each meal
Identify, purchase, maintain and stock the kitchen inventory to include the appropriate amounts of food, paper products, wares, cups, etc.
Adjust or engineer recipes to make them suitable for those with allergies or special dietary needs
Hire and manage the kitchen staff with the assistance of the Regional Culinary Manager. Kitchen staff may include but is not limited to Assistant Chefs, Kitchen Assistants and Dishwashers
Work within an identified budget
Conduct general maintenance of kitchen appliances to ensure they are clean and operating properly
Pass/comply with all kitchen inspections/standards