<h3>Job Description</h3>
Job Description
Executive Chef
StoryPoint of Saline
Position Summary:
The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction.
Required Experience for Executive Chef: 
<ul>
<li>Bachelor’s degree or related culinary degree.</li>
<li>Certified Executive Chef preferred.</li>
<li>Minimum four years of industry and culinary management experience.</li>
<li>Upscale dining experience required.</li>
<li>Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills.</li>
<li>Must have previous experience and proficient with menu development and pricing.</li>
<li>Must have experience in all Microsoft Office applications required.</li>
<li>Culinary labor, food and small ware financial management experience required.</li>
</ul>
Primary Responsibilities for Job Executive Chef:
<ul>
<li>Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback.</li>
<li>Establish presentation techniques and ensure quality standards.</li>
<li>Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews.</li>
<li>Develop Sous Chef and Lead Cook to take on additional leadership and management duties.</li>
<li>Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.</li>
<li>Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas.</li>
<li>Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.</li>
<li>Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests.</li>
<li>Function as Manager on Duty as scheduled with site leadership team</li>
</ul>
General Working Conditions:
This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required.
Connecting Seniors, Families and Communities
For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day.
Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back &amp; Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day.
It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons.
We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas.
If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination.
This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty.
Equal Opportunity Employer
Click on glassdoor to see our employee testimonials
#SPIND

Executive Chef

<h3>Job Description</h3>
Job Description
&nbsp;Salary:&nbsp;
Other Forms of Compensation: &nbsp;
Pay Grade:&nbsp;[[payGrade_obj]]&nbsp;
Morrison Healthcare&nbsp;is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary
Job Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.&nbsp;
This position is in Pineville, NC.&nbsp; Wealth of growth potential in the Charlotte market, 5-day work week, alternating weekends, matching 401K, salary open depending on experience
Key Responsibilities:
<ul>
<li>Assists the&nbsp;Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the&nbsp;Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities&nbsp;</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Morrison Healthcare today!
Morrison Healthcare is a member of Compass Group USA
Click here to Learn More about the Compass Story
Associates at Morrison Healthcare are offered many fantastic benefits.&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Healthcare maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1461073
Morrison Healthcare&nbsp;
MICHAEL GREMBA&nbsp;
[[req_classification]]&nbsp;

SOUS CHEF

<h3>Job Description</h3>
Job Description
We are looking for one Chef to join our culinary team at One by Spork. We currently run a 16 seat service with an eight course tasting menu, four nights per week. The team works a fifth day catching up on prep and R&amp;D. Weekly hours are about 45-50, starting at 1:00 PM. Salary is competitive. If interested, please forward a resume to <a href="mailto:c.frangiadis@onebyspork.com" target="_blank">c.frangiadis@onebyspork.com</a>
Responsibilities:
<ul>
<li>Oversee day-to-day culinary operation</li>
<li>Assist in the development of menu items</li>
<li>Standardize recipes and plate presentations</li>
<li>Work with management to create a memorable experience for guests</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Familiarity with steps of service</li>
<li>Must be comfortable with guest interaction</li>
</ul>

Culinary Chef

<h3>Job Description</h3>
Job Summary
The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others. A Sous Chef is expected to help provide innovative ideas to stimulate the growth of the business, while meeting or exceeding customer requirements and maximizing company profits. They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen. The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members.
 Job Description
<ul>
<li>Experience Required: 1 to 3 years</li>
<li>Experience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service Experience</li>
<li>Education Desired: High school diploma or equivalent</li>
<li>Certification or Licensing Required: Serv- safe certification a plus</li>
<li>Lifting Requirement: Up to 50 pounds</li>
<li>Travel Required: Regional - Daily, Less than 10%</li>
<li>Age Requirement: At least 18 years of age</li>
</ul>
 Job Responsibilities
<ul>
<li>Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.</li>
<li> Actively demonstrate appropriate suggestive selling techniques.</li>
<li> Provide active sampling opportunities, when appropriate.</li>
<li> Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.</li>
<li> Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.</li>
<li> Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.</li>
<li> Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.</li>
<li> Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.</li>
<li> To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.</li>
<li> Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.</li>
<li> Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.</li>
<li> Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.</li>
<li> Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.</li>
</ul>
 About Us
At Giant Eagle Inc., we’re more than just food, fuel and convenience. We’re one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It’s why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top work places for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our GetGo’s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. We’re always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.

Sous Chef

<h3>Job Description</h3>
Job Description
We are seeking an Executive Chef for our award-winning restaurant&nbsp;with a wood-fired oven.&nbsp;We are looking for the right culinary leader and visionary who wants to move to the deep south who has a&nbsp;great upbringing through the countries best kitchens, someone with a great sense of creativity, and the ability to execute flawlessly. Do you have a passion for Northern Italian Cooking?
 
The position is ideal for a recent Executive Chef or Chef de Cuisine or Executive Kitchen Manager who is ready to step into a lead culinary role.&nbsp;The Head Chef/Executive Chef will inherit a clear menu direction from the founder.&nbsp;This is a unique opportunity for an ambitious, yet team-centric professional chef to enter a dynamic culinary environment and growth from the ground up.
 
This position requires relocation to another city in the South and we're looking for the right person to start immediately.&nbsp;&nbsp;
 
We will offer our Executive Chef:
<ul>
<li>Competitive&nbsp;salary</li>
<li>Relocation to the area</li>
<li>State-of-the-art kitchen</li>
<li>The support and commitment to become an award-winning chef</li>
<li>Benefits (70% medical paid), bonus, PTO</li>
<li>Future growth</li>
</ul>

<h3>Job Description</h3>
Job Description
Switchback Grille is currently seeking a talented, energetic culinary professional as a Sous Chef. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic. The ideal candidate will be able to... Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience. Job Responsibilities • Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards. • Responsible for quality, sanitation and waste prevention through best practices. • Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes. • Monitors and maintains the cleanliness and appearance of the restaurant. • Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests. • Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation. • Forecasts workloads production staff and does advanced preparation according to forecast. • Displays a positive attitude and practices teamwork to help other team members execute at a high level. • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations. • Demonstrates core values of company every shift. • Maintains high-level of knowledge regarding the company’s products and happenings. • Performs other duties and tasks as assigned or determined by chefs, management or supervisors. • Understands and utilizes all safety and sanitation practices. • Adheres to all company policies and procedures. SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older. EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience. CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth. 
<h3>Company Description</h3>
Switchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.

<h3>Job Description</h3>
Job Description
Switchback Grille is currently seeking a talented, energetic culinary professional as a Sous Chef. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic. The ideal candidate will be able to... Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience. Job Responsibilities • Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards. • Responsible for quality, sanitation and waste prevention through best practices. • Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes. • Monitors and maintains the cleanliness and appearance of the restaurant. • Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests. • Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation. • Forecasts workloads production staff and does advanced preparation according to forecast. • Displays a positive attitude and practices teamwork to help other team members execute at a high level. • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations. • Demonstrates core values of company every shift. • Maintains high-level of knowledge regarding the company’s products and happenings. • Performs other duties and tasks as assigned or determined by chefs, management or supervisors. • Understands and utilizes all safety and sanitation practices. • Adheres to all company policies and procedures. SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older. EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience. CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
Company DescriptionDulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you! 
<h3>Company Description</h3>
Dulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch restaurant professionals with Italian restaurant experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!

<h3>Job Description</h3>
Job Description
Blueplate is currently seeking full time breakfast&nbsp;chefs.
We are looking for&nbsp;chefs&nbsp;passionate about food and ingredients. Our food is known for seasonal ingredients and&nbsp;&nbsp;big flavors.&nbsp;
Qualified candidates will need: 1 year of experience cooking breakfast or brunch&nbsp;in&nbsp;&nbsp;high-volume restaurant. We are looking for motivated, hard working and team-oriented individuals to be part of our team.
Company Description20 Years in business, long time employees. We are a friendly, family business who owners and employees love what they do! 
<h3>Company Description</h3>
20 Years in business, long time employees. We are a friendly, family business who owners and employees love what they do!

Breakfast Chef

<h3>Job Description</h3>
The position of Sous Chef consists of working with Executive Chef on day-to-day operations, managing the daily preparation of food for all stations or specific area in the kitchen and placing food orders in an efficient, healthful, and attractive manner. Also responsible for overseeing the kitchen in Chefs’ absence. 
Duties/Responsibilities:
<ul>
<li>Present food using proper plate presentation techniques.</li>
<li>Coordinate completion of specific dishes with expo during service.</li>
<li>Prepare work checklist and organize workstation for each shift.</li>
<li>Take proper care of all cold food to be used to cook (follow s.o.p.).</li>
<li>Check and maintain coolers and storage areas for cleanliness, quantity and quality of food.</li>
<li>Take proper care of knives and utensils.</li>
<li>Requisition of food with necessary approval from the Chef. </li>
<li>Wash, peel, cut, and seed fruits and vegetables and seafood to prepare them for consumption.</li>
<li>Work in a team-oriented environment and under demanding conditions.</li>
<li>Work fast and in a clean manner during service.</li>
<li>Take proper care of ranges, ovens, broilers, fryers, and other equipment.</li>
<li>Prepare and cook meat, fish, pasta and shellfish.</li>
<li>Prepare raw seafood (oysters, tuna, salmon)</li>
</ul>
 
 Required Skills/Abilities: 
<ul>
<li>Have prior experience with shucking, cutting, and working with oysters, raw fish, and vegetables.</li>
<li>Must be able to manage line cooks, dishwashers, and bussers.</li>
<li>Must have some knowledge of simple culinary terms, (ala minute, mise en place).</li>
<li>Open availability schedule. </li>
<li>Placing food orders.</li>
<li>Understand food cost, labor cost, writing schedules, and working on weekly specials.</li>
<li>Be able to clearly communicate with all staff and guests. </li>
<li>Ability to give full attention to what other people are saying. </li>
<li>Ability to lift fifty pounds.</li>
<li>Must have basic knife skills.</li>
<li>Able to read and understand a recipe.</li>
<li>Food handlers’ card.</li>
</ul>
 
 Open Kitchen requirements
<ul>
<li>Self-control: the open kitchen requires the Sous Chef to maintain composure, keep emotions in check, control anger, and avoid aggressive behavior, even in very difficult situations.</li>
<li>Attention to detail: this job requires being careful about detail and thorough in completing tasks.</li>
<li>Knowledge: this job requires full knowledge of all shellfish (what is a shellfish, where did it come from, flavor, taste, etc.).</li>
<li>Interactive: this job requires the shucker to be interactive with our guests, to be upbeat and pleasant, and display a good-natured cooperative attitude.</li>
<li>Clean and proper: our open kitchen requires you to be clean (no foul odder, dirty on hands or under nails, clean and washed hair, uniform to be clean and ready for service).</li>
</ul>
 
UNIFORM:
Chef coat and uniform will be provided.

<h3>Job Description</h3>
Job Description
Baldwin Wallace University
Department of Human Resources
Chef 2- Allergy Friendly Zone 

Classification: Craft Person (D)
Status: Full-time, Non-exempt
Work Schedule: Monday-Friday, every other weekend, and special events. You may 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, 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
<ul>
<li>Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures. 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.</li>
<li>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. </li>
<li>Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.</li>
<li>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.</li>
<li>Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.</li>
<li>Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously.</li>
<li>Use your initiative to help your department run efficiently and to make decisions. Take responsibility for production unit in the absence of the Chef De Cuisine. Communicate with others to relay pertinent information.</li>
<li>Responsible for assisting with monthly inventory</li>
<li>Can give direction to others in the absence of a supervisor</li>
<li>Highly active with catered events</li>
</ul>
Qualifications
<ul>
<li>Must be Servsafe certified.</li>
<li>Must have a valid driver’s license, with safe driving record</li>
</ul>
<ul>
<li>Ability to demonstrate physical dexterity and lift 50 pounds</li>
</ul>
<ul>
<li>Ability to read, write and accurately follow oral and written instructions.</li>
<li>Basic knowledge of food service terminology and usage.</li>
<li>Able to work independently as well as with team.</li>
<li>Able to multi-task and direct diverse groups of employees</li>
<li>Promote good public relations by always offering the best possible service</li>
</ul>
<ul>
<li> Presents oneself in a professional manner, following proper conduct and dress code</li>
<li>Good communication skills-written and verbal</li>
</ul>
<ul>
<li>Knowledge of cooking techniques.</li>
<li>Knowledge of measurements for dry, liquid and metric.</li>
<li>Knowledge of culinary math.</li>
<li>Ability to use all kitchen equipment.</li>
<li>Must be able to read and follow and adjust recipes as needed.</li>
</ul>
<ul>
<li>Able to develop and test new recipes</li>
</ul>
Working Conditions and Physical Requirements:

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs – <a href="https://www.bw.edu/about/diversity/" target="_blank">https://www.bw.edu/about/diversity/</a> 
 Monday- Thursday 11-7:30 pm Everyother weekend

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