Chef

The Chef is responsible for developing meal plans, preparing and cooking meals for the sorority members and guests. The Chef is also responsible for the day-to-day maintenance, operation and food service of the Chapter House and to ensure the Chapter House kitchen is orderly,  clean and within relevant regulatory compliance at all times. 

Essential Functions

· Prepares nutritious, well-balanced meals with appealing presentation and in accordance with proper food care and storage. Accommodates, where possible, meal requests for food allergies and sensitivities, as well as vegan and vegetarian options.

· Manages the kitchen assistants and collaborates with the House Director on staffing and schedules.

· Purchases breakfast foods for live-in members which are set out by the House Director for self-service.

· Purchases/orders food and ensures that all food purchases stay within the Chapter food budget as established by the House Corporation Board. 

· Observes all sanitation regulations regarding food handling and storage, and ensure kitchen assistants are properly trained on regulations applicable to their job duties.

· Maintains daily, the kitchen, cooking and pantry areas including the cleanliness of refrigerators, freezers, storage areas, stoves, equipment, utensils, sinks, counters, cupboards, floors, etc.

· Attends any scheduled meetings with the Chapter President, Director of House Management and House Director in the planning of special events and/or menu adjustments.

· Collaborates with the House Director in menu planning for daily meals and special events.

· Provides weekly menus in advance to the House Director for posting.

· Prepares various meals on assigned days and formal Chapter dinners for members. 

· Manages the inventory of all kitchen equipment, dishes and food products.

· Monitors and immediately notifies the House Director of the need for any major cleaning, repair(s) and maintenance.

· Adheres to University, House Corporation Board and Chapter policies and rules. 

Non-Essential Functions

· All other duties as assigned.

Experience Previous experience in a sorority house, commercial kitchen or restaurant serving large volumes of meals with experience accommodating meal options for food allergies/sensitivities as well as vegan/vegetarian options.

Education High school diploma or equivalent; further Culinary education with certification and/or degree desired. Must have a current and valid ServSafe certification. 

Travel None  

Lifting requirements Must be able to lift up to 50 pounds.

Physical Demands

Rarely 0%-25%

Occasionally 25% - 50% 

Frequently 50% - 75%

Continually  75% - 100%

Standing

Continually

Walking

Continually

Bending

Occasionally

Stooping

Occasionally

Crouching

Rarely

Kneeling

Rarely

Climbing   stairs

Rarely

The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Competencies - key performance indicators to be successful in this position include:

· Time Management/Decision Making: Effectively and efficiently manages time and prioritizes tasks.

· Customer Focus: Meets the expectations and requirements of the residents.

· Creativity: Implements new ideas for meals, food preparation and other kitchen duties.

· Interpersonal Skills: Relates well to others and builds rapport with residents, guests and vendors.

· Understanding/Directing Others: Provides clear direction to kitchen staff on expectations.