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Position Summary:
Assists in the supervision and day to day operations of the Dietrick kitchen under the direction of the Executive Chef Senior and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision of employees to ensure all policies and procedures are followed at a high level of customer service at all times in the dining facility. Assists with the procurement of goods and administration of automated food inventory systems (Food Pro). Assists with food production to ensure recipes and food productions are of the highest standards.

Required Qualifications:
Graduate of an accredited culinary program with a minimum of an AOS degree and/or equivalent experience. Commercial kitchen and food service operations experience, including automated food ordering and food preparation. Supervision and management experience in a high volume, and food service establishment required. Ability to communicate effectively with all levels of personnel and public; excellent supervision and leadership abilities; experience providing excellent customer services; ability to handle multiple tasks and serve high volume/quality in a fast paced environment.

Preferred Qualifications:
Demonstrated experience with computers including Windows, Microsoft Office, Outlook, and automated food inventory systems. ServSafe certification and HACCP certification desired. Graduate from an accredited culinary program with a minimum of an AOS degree. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF . Certified nutrition, sanitation, hospitality management, culinary training, and bakery training preferred.



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