Production Chef – Residential Dining
Posted Date 4 weeks ago(7/18/2019 7:56 AM)
Number of Openings 1
Closing Date Open Until Filled
Type of Search Staff
Who May Apply This position is open to all qualified applicants.
Position Number 300397
Campus
St Paul
Department/Unit Dining Services - Auxiliary Services
FLSA Status Exempt/Salaried
Employment Type Full-Time Staff
Assigned Months per Year 12
Benefits Eligible Yes

OVERVIEW

The University of St. Thomas invites qualified candidates to apply for a Production Chef position within the Dining Services Department.

The University of St. Thomas embraces diversity, inclusion, and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion a diverse, equitable and inclusive environment. We welcome applicants of diverse races, ethnicities, geographic origins, gender identities, ages, socioeconomic backgrounds, sexual orientations, religions, work experience, physical and intellectual abilities, and financial means. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. This commitment is consistent with our mission to inspire our students, using the Catholic intellectual tradition, to think critically, work skillfully, and act wisely – all for the common good. A successful candidate will possess a commitment to the ideals of this mission.

JOIN OUR COMMUNITY

The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:

• Up to 100% tuition remission for employees, spouses, and dependents upon eligibility
• A generous Employer retirement contribution of 9.4% of annual salary upon eligibility
• Medical, dental, and vision options
• Employer-paid disability, life, and AD&D benefits

JOB SUMMARY

The Production Chef (PC) will have culinary management responsibilities to include; residential dining menu planning, food and labor cost management, training and scheduling of culinary staff and adherence to food safety and sanitation, as outlined by the University of St. Thomas HACCP guide. As the lead chef and kitchen manager, the PC works professionally and cooperatively as a valued member of the dining services leadership team. The PC of Residential production will work collaboratively and efficiently with the PC of Catering and Retail production to ensure maximization of culinary team personnel across all food production in the View.

The Production Chef must ensure food is accurately weighted and recorded for forecasting of food consumption, monitor production levels and adjust future production schedules to maintain budgetary controls. The PC works directly with the Executive Chef to coordinate culinary activities for residential production. The PC works with the purchasing analyst to control inventory in a fiscally responsible manner.

Duties of the PC include; training and supervising the culinary staff in the proper methods of food production, ensuring that the recipes in Food Service Suite (FSS) are followed and revised as needed, and serving line worksheets are filled out properly in order to compile accurate historic data for forecasting. In addition, the PC is responsible for the creation of prep sheets and the delegation of culinary assignments to the appropriate culinary production team.

As a senior member of the culinary management team, the PC is responsible for ensuring that all members of the View kitchen staff work to support the fiscal goals of the operation.

ESSENTIAL FUNCTIONS

Oversee training and food preparation in The View kitchen

• Meals must be prepared in strict accordance to CBORD recipe, using specified ingredients and methods
• Routine review of recipes with culinary team and make corrections as needed
• Meals must be prepared using proper cooking method; i.e. fry, grill, etc.
• Use of batch cooking technique when necessary based upon business level
• Work with purchasing agent to ensure correct product is ordered and received according to CBORD recipes
• Enforce ServSafe food handling and sanitation guidelines as outlined by the University of St. Thomas HACCP guide.

Assist the culinary staff by cooking food during high volume periods

Oversee documentation of all usage per CBORD serving line worksheet or production worksheet

• After preparing food, document what was prepared by weight
• After service, document how much is leftover by weight
• Use proper unit of measure when documenting quantities, i.e. pans, servings, pounds
• Accurately forecast using the historical data from the cycle menu

Ensure that all food is presented in an attractive manner

• Items should be appropriately sauced and/or garnished
• Food should be arranged in serving pan in an organized and appealing way
• Serve hot food hot and cold food cold

Oversee, schedule, and performance manage designated staff whom report to this position

• Culinary schedule should be ready two weeks in advance
• Scheduling should take into consideration financial balance with limited overtime and unnecessary overtime.

QUALIFICATIONS

Minimum Qualifications

• High school diploma or its equivalent
• Five (5) years of culinary management experience in a high-volume food service operation

Preferred Qualifications

• Must be ServSafe certified within 6 months of hire

HOW TO APPLY

On the University of St. Thomas Jobs page, follow the instructions to complete an online application which includes uploading a resume and copy/pasting a job specific cover letter.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.

The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website at www.stthomas.edu/jobs.

The University of St. Thomas is an Equal Opportunity Employer

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