Job Description:
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Job Description
The Assistant Chef, under the direction of the Unit Chef, is responsible for the preparation of desserts, pastries and other baked goods for campus cafes, traditional all-you-care-to-eat operations, University Catering, and other Dining Services operations, as needed. Operating as part of the culinary management team at the Culinary Production Kitchen, the Assistant Chef is responsible for a complete knowledge of food preparation and function of all stations within the operation; specifically, must be well-versed in culinary arts with passion for baking and creativity. Must possess knowledge and skill in food presentation and the utilization of proper methods; understanding methods of proper timing to ensure that freshly cooked products are ready for continuous service is paramount; steps in and adds support to any station to ensure proper finish and timely service is the key duty of this position. Duties may include sourcing ingredients and menu development for new and innovative items; managing quality control of prepared items for retail and catering; training of line level staff and student employees to execute such items, and recipe development using our internal program. Assists Executive and/or Unit Chef with menu forecasting, item creation, and purchasing; performs at special functions and events outside of dining unit. Regular work hours may vary dependent upon timing of the academic year and may include evenings and weekends. This role, when needed, may act as the primary culinary manager in the absence of the Unit Chef.
Career Roadmap Designation:
Function: Food Service
Sub Function: Food Production
Career Band: Individualized, Specialist
Career Level: S2
MISSION
The Office of Student Life fosters students' development, learning, well-being and sense of belonging; empowers students to achieve their academic, personal and professional goals; and prepares students to be engaged in a global society.
Minimum Education Required: 2-Year College Degree
Qualifications
Required: Associates Degree in Culinary/Pastry Arts, or equivalent combination of education and experience; 1 - 3 years of documented experience in pastry arts; experience in high-volume catering or restaurants; knowledge of ServSafe or similar food safety program; knowledge of HACCP procedures, minimum (6) months supervisory experience; knowledge of all kitchen equipment, and must be proficient in recipe and menu creation; must be able to train and work with both students and regular employees.
Desired: Bachelor's degree; ACF, Pro Chef, or Pastry Arts Certification; knowledge of CBORD / FSS desired; experience in a high-volume food operation; experience in catering, fast casual, or cafeteria style dining operations; ServeSafe certification.
Shift:Varying Shifts
Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.
Thank you for your interest in positions at The Ohio State University and Wexner Medical Center. Once you have applied, the most updated information on the status of your application can be found by visiting the Candidate Home section of this site. Please view your submitted applications by logging in and reviewing your status. For answers to additional questions please review the frequently asked questions.
The Ohio State University is an equal opportunity employer.
All qualified applicants will receive consideration for employment without regard to age, ancestry, color, disability, ethnicity, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, gender, sexual orientation, pregnancy, protected veteran status, or any other basis under the law.
Applicants are encouraged to complete and submit the Equal Employment Identification form.
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