Chef

## Overview **ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:** *Other duties may be assigned.* • Prepares and cooks food in a dining location. • Follows recipes and complies with menu requirements. • Performs accurate record keeping in a timely fashion. • Responsible for the operation, maintenance and cleanliness of kitchen and cooking equipment. • Inspects food received for compliance with standards and verifies for accuracy. May be responsible for ordering food and supplies. • Communicates regularly with supervisor to ensure a smooth-running dining service operation. • Supervises student employees at the direction of an employee of a higher grade. • Strict adherence to all sanitation and food handling procedures. • Responsible for adhering to health and safety policies and using all safety accessories. • Complies with all University and Departmental policies. • Assumes same duties in another kitchen as required by staffing needs. • May perform duties of a classification of a lower level. **INCLUDED AMONG THE ESSENTIAL DUTIES:** • Must be able to lift 60 lbs. to chest level while standing. • Must be able to stand a minimum of 4 hours. • Stamina necessary for the efficient performance of duties. • Twisting, bending, squatting, lifting and kneeling. • A physical and medical examination may be required. ## Description We are actively accepting applications and will begin interviewing qualified candidates to fill positions for the Fall 2026 semester. This is a 40-hour/week, Full Time (UNITE) position. The Department of Dining Services offers a comprehensive benefits package, including medical, dental, and vision insurance; a voluntary 403(b) retirement plan; money purchase pension plan; life insurance; paid vacation; personal and sick leave; and opportunities for career advancement. New employees shall serve an initial probationary period of 120 workdays, with a review after 60 workdays. ## Requirements **QUALIFICATIONS:** • Associates Culinary Degree or combined qualified job experience. • Demonstrated skill in preparation and cooking of food on quantity basis. • Knowledge of health and safety requirements in food services. • Ability in menu preparation and record keeping. • Supervisory ability. **REQUIREMENT PREFERRED:** • Current sanitation certificate.