Chef I

Reports to: Jenna Baker Department: Campus Operations/Hospitality Level: 4

SUMMARY:

The Chef role works in support of the Sous Chef and Exec. Chef. The ideal candidate for this role will enjoy working in a fast-paced environment and have a strong interest in cooking fresh, healthy and high-quality food. 

RESPONSIBILITIES:

• Performs food preparation and cooking tasks for events. 

• Sets up buffets, beverage service and snack stations, restocking as needed. 
• Works with Sous Chef and Exec. Chef on recipe testing and development.
• Performs stewarding tasks such as receiving, stocking and rotation of goods. 
• Maintains cleanliness, sanitation and organization of kitchen, safe food handling practices, and proper rotation of prepared products to assure prolonged usefulness and quality. 
• Assists in ware washing duties for kitchen production and meal events.
• Ensures daily and weekly cleaning schedules are met.
• Other duties as assigned

MINIMUM QUALIFICATIONS:

• 1-2 years of professional food service operation experience
• Must be able to obtain ServSafe certification within first 90 days
• Works well in a fast-paced environment
• Detail oriented
• High energy, positive attitude
• Basic cooking and food preparation knowledge, propensity to learn these at a higher level.
• General knowledge of kitchen operations and equipment

EDUCATIONAL REQUIREMENTS:

• High school diploma or equivalent required

Business Unit - B00015