What are the responsibilities and job description for the Chef de Cuisine position at Oklahoma State University?
The Chef De Cuisine assumes the day-to-day responsibility for food operations in the Student Union which includes national and self-branding concepts. Responsibilities include preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Hires, trains, and supervises kitchen staff. Utilizes food management inventory systems for standardization. Ensures that all recipes, food preparation and plate presentations meet specifications. Performs management duties in the absence of the Unit Manager. Assist the catering department as needed. Other duties as assigned.
Will work around large food service equipment, hot surfaces, steam and slippery floor conditions.
Job does require being on feet for 8-12 hours depending upon the day. Must use proper ergonomics and be able to lift up to 50lbs.
