What are the responsibilities and job description for the Chef 1 position at Baldwin Wallace University?
Baldwin-Wallace University
Department of Human Resources
Chef 1
Department: Food Service
Incumbent:
Classification: Service Specialist (C)
Status: Full-time, Non-exempt
Work Schedule: Monday-Friday, every other weekend and special events. You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.
Date:
Control#:
Job Summary: Prepare high quality food for all areas following recipes based off the cycle menu, HACCP and sanitation procedures.
Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position.
- Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures by assisting service specialist. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs.
- Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified.
- Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.
- Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training.
- Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.
- Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously.
- Use your initiative to help your department run efficiently and to make decisions. Communicate with others to relay pertinent information.
Qualifications
- Must be Servsafe certified.
- Basic knowledge of food service terminology and usage.
- Knowledge of cooking techniques.
- Knowledge of measurements for dry, liquid and metric.
- Knowledge of culinary math.
- Ability to use all kitchen equipment.
- Must be able to read and follow and adjust recipes as needed.
- Good communication skills-written and verbal.
- Ability to multi-task and work in a busy environment.
- Ability to lift a minimum of 50#.