• Chef-Food Service & Catering

    Posting Date: 3 weeks ago(7/30/2018 5:41 PM)
    Job ID:
    2018-1455
    Category:
    Management
    # of Openings:
    1
    Status:
    Full-Time
    Location(s):
    Appleton Main Campus
    City
    Appleton
    State
    WI
    Hours Per Week:
    40
    Weeks Per Year:
    52
    Work Schedule:
    Flexibility in schedule is required.
    Anticipated Start Date:
    August 2018
    Internal Applicant Salary/Rate:
    Based upon the applicable compensation structure
    Posting Duration:
    Position will be posted for a minimum of five days and will remain open until the needs of the position are met
  • Basic Functions & Responsibilities

    This position coordinates daily productivity, planning, sanitation and service functions in the support of the Culinary Arts & Hospitality Programs and Food Service Operations.

    Essential Job Functions/Secondary Job Functions

    Essential Job Functions

     

    1. Manage and delegate daily duties, tasks and responsibilities of Food Service Associates, Student Casual Staff and Temporary Staff to ensure operational preparedness, guest satisfaction, quality, effective cost recovery and efficiency of Food Service & Catering Operations.
    2. Manage the timely, safe and accurate inventory, ordering, handling and storage of supplies for the Food Service & Catering Operations.
    3. Manage the compliance of the kitchen labs, equipment and practices to meet local & state health department codes and accepted industry sanitation standards on a daily basis.
    4. Manage the daily production of quality work and service reflective of the Culinary Arts & Hospitality Programs.
    5. Manage, plan, produce and direct the daily food service production and clean up/ sanitation needs for the Food Service & Catering Operations.
    6. Manage the daily utilization of Culinary Arts Student Food Production to realize the optimum cost recovery and efficiency.
    7. Manage Student Casual Staff and Culinary Arts Program Students in the execution of Food Service & Catering Operations Events and Club Activities with Food Service Associates and FVTC Staff that positively reflects on FVTC, the Culinary Arts & Hospitality Program & Food Service & Catering Operations.
    8. Support the Culinary Arts & Hospitality Programs in educations exercises, lab maintenance and areas of need.

    Secondary Job Functions

    1. Assist in the ongoing preventative maintenance program for all instructional and operations equipment and assets.
    2. Assist in receiving and handling employee, customer, staff and student concerns and take action on said concerns timely and professionally.
    3. Produce and promote quality work through example and coaching.
    4. Assist in menu development, product testing, service and product evaluation and public relations opportunities as needed to promote the Culinary Arts & Hospitality Program and Food Service Operation.

    Qualifications, Training and Experience

     

    1. Bachelors Degree Culinary Arts or hospitality related field.
    2. Three years of food service industry occupational experience as chef/ kitchen manager.
    3. One year of managerial/supervisory experience.
    4. Current Certification in State Food Service Sanitation is required.
    5. Ability to be certified for FVTC Van Training.
    6. Ability to hold Bartender/Operation License in Grand Chute.                
    7. Ability to be bonded.
    8. ACF Certification-desired (CEC)

    Essential Aptitudes, Skills, Knowledge and Personal Characteristics

     

    1. Demonstrate ethical conduct in all aspects of the work environment.
    2. Exceptional customer service skills and the ability to maintain an excellent working relationship with internal and external customers.
    3. Excellent oral and written communications skills, as well as good listening skills.
    4. Ability to work with diverse student, staff, and community populations.
    5. Ability to identify needed action without continual direction and work productively and professionally under pressure.
    6. Excellent organizational skills and ability to work under pressure.
    7. Neatness in work and appearance and attention to details.
    8. Demonstrate a positive attitude, maturity, initiative and integrity with a professional image contributing to the success of the college.
    9. Work effectively in a team environment.
    10. Ability to maintain confidentiality and professionalism.
    11. Accept responsibility for professional growth.
    12. Dependable, punctual, and commitment to following through on tasks.
    13. Flexibility in work schedule is required to include evenings and weekends.
    14. Demonstrate and utilize strong fundamental culinary knowledge and skills while and serve as a role model for staff and students.
    15. Support the mission, objectives and instruction of the Culinary Arts & Hospitality Programs students and instructors.
    16. Ability to lift and shelve 60 pounds.

    Benefits (eligibility requirements may apply)

    403B and 457 Retirement Plans, Bereavement Leave, Campus Care Clinic, Dental Insurance, Emergency Leave, Employee Assistance Program, Fitness Center at Appleton Main Campus, Flexible Spending Account, Group Legal Benefits, Health Insurance or if applicable Cash Option Plan, Health Savings Account, Long Term Disability Insurance, On-Site Child Care Facility at Appleton Main Campus, Paid Holidays, Paid Vacation, Pet Health Insurance, Short Term Disability Insurance, Sick Leave, Spousal and Child Life Insurance, Supplemental Employee Life Insurance, Term Life & AD&D Insurance, Tuition Reimbursement, Vision Insurance, Wellness Program, Wisconsin Retirement System Pension Benefit (plan eligibility requirements apply)

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