Chef

Job Description – Chef

Basic Function and Responsibility:

• Lead, supervise and organize a high volume food production in various operations. Must demonstrate hands on leadership and have a strong desire to pursue Boston College food service goals.

Characteristic Duties:

• Direct and supervise the daily production activities in the kitchen. Leads daily and weekly production staff meetings.
• Evaluate work performance of production staff.
• Issue, review, and expedite work assignments to subordinates.
• Communicate and inspect production standards to First and Second Cooks.
• Apply supervisory skills as a team member to provide high quality food and service.
• Train production staff. Provide constructive criticism, oral and written, for progressive employee development.
• May participate in the ordering of food and supplies as directed by kitchen manager.
• Support the budget process through effective use of resources.
• Participate in the preparation and cooking of all foods to meet production schedules and standards.
• Inspect refrigerators and storerooms daily for proper food handling and storage as well as temperature and sanitation.
• Direct and inspect production staff for sanitation standards related to all production areas, equipment, and personal hygiene.
• Implement employee safe work practices and ensure compliance with sanitation.
• Ability to work with computerized menu and inventory system.
• Perform other related duties as assigned.

Supervision Received: Reports to Production (Kitchen) Manager; Executive Chef may also provide direction.

Supervision Exercised: Supervision given to all production staff including first and second cooks, cooks helpers, food service workers and at times students.

Hiring Range: $31.87/hour to $35.41/hour. Pay rate commensurate with relevant experience.

Requirements

Qualifications:

• High School Diploma. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training.
• 6-10 years of progressively responsible culinary experience with supervisory responsibilities.
• Experience in a wide variety of production styles, such as high volume, restaurant, university dining service.
• Must be a capable leader to coordinate and gain the cooperation of a large and diverse production staff.
• Have outstanding human relations skills to work under pressure.
• Able to read and write English.
• Effectively work in a fast-paced operation with a diverse staff.
• Have good interpersonal skills.