Chef Jobs

About The Position

Requirements

• Associate's degree in Management, Hotel/Restaurant Management, or relevant field or degree from a recognized culinary institute; four years progressively responsible culinary experience in a catering or food service operation.
• OR Six years comparable related professional culinary experience in catering or food service operations.
• Food Service Management Certification from Ohio Health Department or the ability to obtain certification within three months of hire.
• Knowledge of local, state, and federal laws and regulations related to food service operation
• Knowledge of budgeting
• Knowledge of menu management
• Knowledge of inventory control
• Knowledge of personal computer applications
• Skill in written and interpersonal communication
• Ability to provide leadership and direction

Responsibilities

• Manage culinary in a catering service operation; provide and ensure proper food quality.
• Supervise assigned area personnel to include hiring, training, scheduling, etc.; develop and conduct training programs; monitor and evaluate employee performance.
• Manage and control inventory; 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; ensure compliance with standards.
• Develop, plan, and cost menus; develop new recipes.
• Assist with special functions and events.
• Serve on various department, division, and University committees; hold and attend area staff meetings.
• Provide leadership of a small department, unit or major function and/or direct supervision over administrative/professional employees.
• Perform related duties as assigned.