The posting
Job Description
Description:
Oversee and assist in Board meal production for assigned shift ensuring that safety, quality, quantity and appearance standards are met. Provide same oversight and assistance to Catering production, as assigned. Support and assist the Sous Chef to ensure that culinary standards are met.
Schedule: This is a full-time position. A typical schedule is 11:30 a.m. to 8:00 p.m. (during semester), 10:00 a.m. to 6:30 p.m. (summer hours). Thursday is the day off as well as every other weekend.
Responsibilities
Primary Duties
1. Oversee and assist in meal production for assigned shift ensuring that safety, quality, quantity and appearance standards are met. 2. Oversee and assist in catering production ensuring that safety, quality, quantity and appearance standards are met. 3. Oversee cleaning of kitchen and equipment and adherence to sanitation standards. 4. Oversee kitchen safety by monitoring and training employees in proper equipment use and technique, proper food holding temperatures and proper food storage. Monitor adherence to safety standards. 5. Oversee kitchen security and opening/closing procedures. 6. Train and supervise Cook IIs and Production Assistants. Prepare annual reviews of direct reports. 7. Review pre-cost reports, post-cost reports and attend menu planning meetings. 8. Attend and participate in Management Team and ED meetings. 9. Maintain consistent and reliable attendance. 10. Assists Sous Chef and Executive Chef in the development of menu items and recipes that are unique and appealing 11. In the Absence of the Sous Chef, the Lead Cook will support Sous Chef’s operational duties
Secondary Duties
1. Recommend training and developmental programs to staff. 2. Assist staff in coordination of menus and production for special events. 3. Special projects assigned by Sous Chef and/or Executive Chef. 4. Other duties as assigned.
Qualifications
Education Required
ServSafe certification
Education Preferred
Associate’s Degree in Culinary Arts
Experience Required
2+ years of high volume restaurant, hotel or institutional culinary experience; 1+ year supervisory experience
Experience Preferred
Skills, Characteristics Required
• Effective interpersonal and human relations skills • Leadership skills including the ability to effectively train, mentor and direct staff to achieve consistently high standards • Excellent time management and organizational skills including the ability to efficiently coordinate resources within the department • Demonstrated culinary skills and artistic ability • Solid mathematical skills and reasoning ability required to make sound production decisions based on usage formulas • Understanding of food cost, labor cost, contribution margin, and factors which directly affect net profit
Special Working Conditions
Staff member must be able to lift up to 50 lbs. using proper lifting technique. Must be able to perform all essential job functions which require prolonged standing in one place, pushing, pulling, lifting and walking on hard surfaced floors. Must be able to adjust schedule to provide coverage for special interest catered events and special board operation events in addition to daily needs of assigned shift. Must be able to endure adverse climate conditions (hot/cold) due to climate and/or heat producing equipment. This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay
Driving Requirements
This position requires the operation of Messiah College owned or leased vehicles. The employee must posses and maintain a valid driver’s license, meet established criteria, and abide by all policies and procedures as presented in the College’s Fleet Vehicle Use Policy.
About Us
Messiah University’s commitment to diversity and inclusive excellence draws inspiration from its mission “to educate men and women toward maturity of intellect, character and Christian faith in preparation for lives of service, leadership and reconciliation in church and society.” The university has pursued this vision through a strategic planning process that encourages diversity through employee and student composition, campus climate, and an educational program that seeks to equip and enable educators and students to embrace diversity. Candidates should clearly articulate why diversity and inclusive excellence matter to them as persons of faith as well as in their profession. Candidates will speak to how as a potential employee, they will contribute to the advancement of this vision through their teaching-learning, research, institutional service, and public engagement.
