Traveling Chef at College Fresh in Champaign, Illinois

Job Description:

Salary Class: Salaried, Exempt

Location: Fraternity or Sorority as assigned

Objective/Summary:

Temporarily responsible for the food service program of assigned location, as a direct outreach of College Fresh’s vision and goals – fresh, made from scratch food and outstanding customer service. Ensure transitionary and start-up services align with organization mission and vision.

Essential Functions:

Order, stock, prepare and serve food to residents of the specific fraternity or sorority assigned.

In lieu of or in conjunction with new Chef, assist with managing the budget, keep invoices organized and turned in as directed by management.

Develop and post weekly menu, submit to menu sharing system in advance as directed by Market or Regional Manager.

Prepare all foods on the menu, maintain kitchen and all food service areas in accordance with public health guidelines and the highest/freshest quality levels.

Conduct on-site interviews and skills assessments for Chefs and subordinate staff hiring and training as directed by Culinary Operations and Corporate Leadership Teams.

Represent College Fresh in a professional manner with client, including house members, corporate headquarters, local alumni and house director or property manager on a daily basis.

Provide excellent customer service -- addressing clients’ needs, requests and concerns in a prompt, professional and courteous manner.

Other Functions:

Adhere to all management, client, state and local cleanliness and sanitation regulations.

Receive inventory, stock all supplies/staples and clean all service areas per contract specifications and public health regulations.

May be asked to prepare occasional special event meals such as recruitment, homecoming, Dad’s Day, Mom’s Day, etc. as required.

Perform routine assignments such as dishwashing, mopping, garbage removal, etc., if required and/or in the absence of dedicated staff.

All other duties as assigned (as directed and/or agreed upon with Regional Manager and/or Vice President).

Competencies:

1. Client Focus


2. Collaboration


3. Leadership


4. Time Management


5. Computer/Technical Competency


6. Communication


7. Organization

Supervisory Responsibility

Responsible for temporary supervision of chef’s assistant(s), servers and dishwashers as assigned.

Position Type/Expected Hours of Work:

Position Type/Expected Hours of Work:

This position is full-time and could work varying schedules between Monday – Sunday.

Work Environment:

This job operates in a kitchen environment, housed with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 30 pounds or less.

The position requires the ability to follow written and oral instructions and procedures.

Travel:

Must be able to travel nationwide, independently, incorporating overnight stays with little advanced notice and for extended periods of time.

Required Education and Experience:

A culinary arts degree, or the equivalent thereof.

A minimum of 2 years of head chef experience to demonstrate extensive knowledge of food preparation, kitchen management, menu planning, organization and leadership.

Additional Eligibility Requirements

Must be able to obtain and maintain any and all applicable licenses and certifications (e.g. state sanitation license).

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

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