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College of the Holy CrossLocation: Worcester, MA 01610 Document ID: A7024-0NFE Posted on: 01/18/2013 Job Type: Regular
Will not pay relocation expenses
The College of the Holy Cross was founded in 1843 by the Society of Jesus (Jesuits) in Worcester, Massachusetts.
The College is a highly selective, four year, undergraduate, liberal arts institution and is ranked among the nation's leading four year liberal arts colleges.
Reporting directly to the General Manager of Kimball Hall, the chef directs and supervises all kitchen personnel on an ongoing basis in the proper methods of food production following proper food handling sanitation procedures. Participates in weekly staff meetings to discuss operational issues, staffing and special events. Communicates with managers on a daily basis for staffing and production issues. Maintains the menu planning, recipe development and reviews weekly forecasted menus. Responsible for staffing, training and evaluating all kitchen personnel.
College Degree or equivalent experience in culinary arts. 5 years in a supervisory position. Experience with menu planning, ordering, inventory, communication skills, time management, food cost and scheduling. Certification in sanitation. Computer experience is necessary in Word and Excel. Food Pro system use is desirable.
The individual must have the willingness to continue learning within foodservice to be able to keep up with the current trends. Must be able to multi-task. Must be a strong leader, trainer and have exceptional people skills. Must be able to lift 50 pounds. A physical will be required.
This is a full-time, Exempt position.
The College is an Equal Employment Opportunity Employer and complies with all Federal and Massachusetts laws concerning Equal Opportunity and Affirmative Action in the workplace.
A member of the Colleges of Worcester Consortium.