Temporary Chef (Continuous Recruitment)

University of Wisconsin Stout • Stevens Point, WI

22h • $16 - $18

About The Position

This Lead position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our facilities. These operations include Residential Dining, Lower Market Place, Food Court, Coffee Shops and Catering areas within University Dining. Among the standards are courteous service, proper sanitation procedures, proper use and care of equipment, and the efficient production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and classified staff who receive training and leadership from this position. This position will assist the Sous Chefs in coordinating and leading the production activity of 4-50 employees on any one shift. University Dining is a department within the Student Affairs division and is closely linked with the University Centers and Housing and Residence Life.

Requirements

• Expertise or elevated level of interest in various cuisines, quantity food preparation and batch cookery, and general culinary techniques and skills.
• Demonstrated proficiency in all cooking methods.
• Knowledge of efficient and safe use and cleaning procedures of food service equipment such as ovens, choppers, slicers, etc.
• Knowledge of food production methods and procedures including sanitation, weights, and measures
• Ability to read and interpret recipe information and production sheets from menu management system.
• The work environment requires that the incumbent communicate courteously, following customer service standards to vendors, supervisors, customers, and all DSC team members, often under stressful circumstances. The work must be performed within time constraints meetings quality schedules, and deadlines.
• Thorough knowledge of food products, quality standards, and experience in the use of materials, methods, and equipment used in large scale cooking.
• Ability to independently coordinate and guide preparation activities on a large scale.
• Extensive knowledge of sanitation and health precautions in food preparation and service.
• The ability to obtain ServSafe Certification within three months of hire and complete recertification within three months of expiration.
• Working knowledge of food allergens, values, and nutrition.
• Ability to prepare food for special menus and adapt recipes as needed.

Nice To Haves

• Ability to drive a state vehicle
• Prefer ACF certification
• Ability to work cooperatively with all staff members and the larger university community.
• Prefer Associates Degree in Culinary or Hospitality Management or Related Experience.

Responsibilities

• Executes, trains, and assists with leading food production activities and procedures of dining staff and student workers
• Prepares a variety of food according to customer orders or established menus/recipes, following approved procedures
• Greets customers, answers questions, and provides information regarding food preparation and associated activities
• Monitors and maintains portion controls and adheres to safe food quality, handling, and sanitation processes
• Audits and maintains inventory, equipment, and clean work areas
• Assists with recipe development, food testing, and daily menu planning to meet anticipated customer needs

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees