Chef Supervisor

Under the direction of the Executive Chef, provides day to day operational functions necessary to meet the Dining Services needs of the entire campus community creatively, efficiently, and economically within the programmatic and financial objectives of the College; Oversees the sanitation and safety of the kitchen while adhering to the standards and expectations of food quality, freshness, and presentation. Trains, motivates, develops, and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the students, staff, and administration.

Description of Duties and Tasks:

Essential Responsibilities:

• Prepares a well-balanced menu that meets the cultural and dietary needs of the Café guests. Creates weekly menus and special event catering menus, meeting special dietary requests, including low-fat, low-sodium, vegetarian, and low-calorie meals.
• Ensures that high quality food items are creatively well prepared and presented in a cost effect manner.
• Develops a special meals calendar for the board program and oversees implementation of same. Develops menus and services for fine dining events, especially those served in the President’s home or on his behalf.
• Uses a variety of high-quality food items that are creatively well prepared, presented, and flavorful in a cost-effective manner.
• Sources the best local and seasonal foods. Ensures that all products and ingredients that are used are purchased following purchasing standards and meet sustainability guidelines.
• Develops seasonal specials and offerings.
• Continues to test and update menu ideas and concepts, staying abreast of new culinary trends.
• Completes inventory on an appropriate schedule.
• Ensures that food costs meet budgetary goals in all operations by establishing purchasing specifications, product storage and usage requirements, and waste control procedures. Meets all timelines for menus and ordering.
• Makes sure that all kitchen waste is disposed of properly in the most sustainable manner.
• Oversees the overall appearance of the kitchen. Maintains proper standards of sanitation, safety, and security in compliance with all OSHA, Department of Health, and ADA requirements.
• Hires, trains, and supervises the culinary staff including students. Conducts staff performance reviews and recommends appropriate recognition to supervisor.
• Develops a sense of teamwork and cooperation within the team.
• Ensures that all culinary personnel follow the proper time and attendance policy.
• Trains all personnel in safe operating procedures of all equipment, utensils, and machinery. Provides safety training in lifting, carrying, hazardous material control, chemical control, and first aid.
• Represents the department in a courteous, efficient, and friendly manner in all customer and employee interactions.
• Interacts with customers and resolves customer complaints in a friendly and service-oriented manner.

Additional Responsibilities

• Assists Executive Chef/Sous Chef and Catering Management team with special events as needed with staff, culinary support.
• Develops and revises station specific daily and weekly cleaning checklists and oversees their accomplishment.
• Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.

Note: Job duties are subject to change as needed.

Required Knowledge, Skills and Abilities

To fully perform the above functions, the incumbent must possess the following knowledge, skills, and abilities, or demonstrate that the major responsibilities of the job can be accomplished, with or without reasonable accommodation, using some combination of skills and abilities.

• Must profess faith in Jesus Christ as Lord; must accept Gordon’s Statement of Faith; must practice Christian values in daily interactions with students, faculty, staff, and the public as outlined by Gordon’s Statement of Life and Conduct; and must work to advance Gordon’s mission through this position.
• Strives to be thoughtful and wise steward of department budget, looks for the ways to be creative for potential saving while balancing and accomplishing necessary work.
• Committed to the wellbeing of fellow employees and students, shows genuine interest, and takes initiative to demonstrate care and concern for one another.
• Degree from a post-secondary culinary arts training program preferred.
• Demonstrated skill and experience in fine dining, cooking and food preparation, purchasing, inventory control, production procedures, menu planning, sanitation, and quality control.
• Has a minimum of 3 years kitchen supervisory experience or applicable culinary experience in a similar volume, quality food service establishment.
• Must possess general hospitality knowledge and interest in sustainability and sustainable food practices.
• Ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.
• Proficient with word processing and spreadsheet applications.
• A valid driver’s license.
• While performing the duties of this job, the employee is regularly required to:
• Stand, talk or hear, and taste or smell.
• Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms.
• Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds.
• Push and Pull carts weighing up to 100 pounds.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• Must consistently utilize all Personal Protective Equipment per department guidelines.
• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Language skills:
• Ability to read, understand and speak basic English to perform essential functions of the job.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Job Type: Full-time

Pay: $21.00 - $25.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Hourly pay

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Supplemental pay types:

• Overtime pay

Work setting:

• Religious school
• University

Ability to commute/relocate:

• Wenham, MA 01984: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

Salary : $21 - $25