This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
Catering Chef
Campus Dining $38,772 - $56,202 /year
Typical Essential Functions:
Maintain a working computerized/written recipe file for all necessary special event items.
In cooperation with the Catering Manager and the Executive Chef, assist in the development of Catering menus, to include pricing and costing.
In cooperation with the Executive Chef, determine the need for and coordinate the scheduling of additional production staff.
Coordinate with the purchasing department all requisitioning of necessary items to fill catering orders.
Ensure the timely transport of products and/or equipment for catered events. Monitor production of catered items in the Bake Shop, Salad Room, and Meat Processing; and assist in preparation as needed.
Ensure that all "Take Out" products are ordered and staged in a timely manner for customer pickup. Function as the principal production cook on all catered events.
Ensure that preparation and serving areas are clean and orderly and all food and equipment is properly stored following each catered event.
In the absence of the Executive Chef, supervise all production and support personnel and be responsible for all production operations and activities. Assist in the production and support areas as necessary, which may require functioning in an active cooking or production capacity for all or part of a normal shift.
Participate in the interviewing of job applicants and the development of recommendations regarding the hiring of new employees.
Participate in the scheduling, training, and supervision of all production and support personnel to include monitoring time-clock punches and submission of weekly labor reports. Participate in evaluating the work performance of associates and recommend disciplinary action as required.
Requirements:
High School Degree or equivalent.
Culinary Arts Degree or A.C.F. certification desired.
Five years or more of progressive experience in upscale banquet catering and dining, preferably in a college dining services environment or a full service quality hotel or restaurant.
Excellent organizational, leadership, supervisory and communication skills. Strong problem solving and computer skills are also desired.
Understanding of current culinary market/trends and creative food presentation is essential. Knowledge of health, safety, and sanitation standards is required.
SERVSAFE and/or HACCP Federal guideline certification preferred.
Directly supervises varying numbers of part-time assistants as assigned.
Must be able to understand written and oral communication and follow verbal instructions.
Ability and willingness to work irregular hours, to include weekends and evenings.
Ability to develop successful working relationships with customers and fellow employees. Ability to lift and carry 50 pounds. Knowledge of normal hand tools common to the commercial kitchen.
Must possess a valid California Drivers license with ability to drive a stick shift, and have a driving record acceptable of our insurance underwriters.
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