Assistant Chef - Dougherty Hall

Position Summary:

Duties and Responsibilities:

• Assures highest standards of sanitation and kitchen safety.
• Maintains and improves the cleanliness and food quality levels in all outlets of the operation.
• Maintains a cleaning schedule for all kitchen equipment on a daily, weekly and monthly basis utilizing staff.
• Ensures production records are properly maintained and monitored, including food temperature logs, and the overall the sanitation program in Dougherty Hall.
• Treats all personnel as their customer by providing our associates with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment.
• Trains, develops, and directs staff using approved management practices.
• Reviews work processes and food preparation methods to improve service, performance and/or safety.
• Plans and participates in the menu planning and recipe development of all outlets including catering.
• Supervises culinary team and associates.
• Samples, smells, and observes food to ensure conformance to recipes and standards of appearance and taste.
• Leads the way by being very “hands on” in the preparation of food and menu items, ensuring the highest consistent quality product is served.
• Participates in food cuttings and samplings.
• Incorporates the latest market and nutritional trends on to the menu featuring new and interesting products each month.
• Plans, organizes, and coordinates daily specials.
• Generates maximum financial performance including responsibility for effective cost control management.
• Accountable for recipe specifications and food cost controls.
• Assists with ordering of food and non-food products.
• Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories.
• Assists in the planning and coordinating of special events.
• Perform other duties and assist with projects as assigned.

Minimum Qualifications:

• 2 year certificate from an accredited Culinary Arts Program or Associate Degree in Hotel and
• Restaurant Administration or commensurate work experience.
• 5 years total food service cooking experience preferably a combination of institutional and restaurant service with progressive responsibilities.
• Must be Serve Safe certified.
• Extensive knowledge of Food Safety and Sanitation, advanced food preparation and production, ordering, inventory controls.
• Practices excellent personal hygiene habits; follows and adheres to uniform standards daily.
• Excellent written and oral skills.
• Able to work with a diverse work force.
• Ability to work independently; ability to work with minimal supervision and interact with people on a constant basis.
• Ability to set-up, operate, break down and clean and properly use knives, slicer, soft service machine, pizza ovens and other equipment as directed by chef/managers.
• Basic computer skills.

• Physical Requirements and/or Unusual Work Hours: 
• Some exposure to cleaning chemicals, ability to withstand refrigerator and freezer conditions.
• Ability to lift up pots, pans, etc. to 50 lbs in weight.
• Must be able to stand and move around for periods of up to 4 hours in a fast-paced environment.
• Pulling, pushing of food transport trucks.
• Work special functions as required by chefs/managers.
• Additional duties as assigned by chefs/managers that may include utility and pantry duties.

Special Message to Applicants:

Salary Posting Information: