Chef (40 hrs. per wk. / 52 wks. per year)

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: $32.75/hr to $36.38/hr. 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 or university dining service.
Must be a capable leader to coordinate and gain the cooperation of a large and diverse production staff.
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.
Excellent interpersonal skills.