Job Description

Assists in the directing and supervision of the HOH (Heart of the House) Cooks and in the preparation of foods to support the cook-to-order venues and cash operations for breakfast, lunch and dinner meals. Assumes responsibility of the HOH in the absence of the Chef de Cuisine. Assists in training of all staff (student and career) to adhere to departmental procedures and standards of operation and to maintain all safety and sanitation standards. Responsible for monitoring and assurance of all production procedures and standards. Must communicate staffing and operational changes, discrepancies, equipment and personnel issues. Practice good personal hygiene and maintain a professional appearance to positively represent the department. Must practice excellent communications skills with co-workers, presentation cooks, culinary staff and management. This position requires the Chef to be a certified sous chef or working towards this certification.

Essential Responsibilities

• Assists in the directing and supervision of the HOH (Heart of the House) Cooks and in the preparation of foods to support the cook-to-order venues and cash operations for breakfast, lunch and dinner meals.
• Maintaining accurate production records.
• Training and development of staff.
• Communicate with each venue, cash operations and management to meet the needs of each.
• Clean, sanitize work area and direct staff to meet Federal, State, and College standards, and including practice of good personal hygiene.

Qualifications

Minimum Qualifications:

• High school diploma or general education degree (GED)
• Six months or more experience
• Champion of Diversity Equity and Inclusion

Preferred Qualifications

• ServSafe Food Safety Certification.
• Certification as a Sous Chef through American Culinary Federation or likewise agency.

Anticipated Hiring Range

$24 – $27/hour