Chef de Cuisine - Boone, United States - Appalachian State

Description

Posting Details

Request to Recruit

Position Title
Chef de Cuisine (Food Service Manager)

Working Location (City, State)
Boone, NC

Faculty Rank

Provide Rank

Position Number
038061

Department
Campus Dining - Park Place Kitchen - 170PPK

Description of University

Appalachian State University, in North Carolina's Blue Ridge Mountains, prepares students to lead purposeful lives as global citizens who understand and engage their responsibilities in creating a sustainable future for all. The transformational Appalachian experience promotes a spirit of inclusion that brings people together in inspiring ways to acquire and create knowledge, to grow holistically, to act with passion and determination, and embrace diversity and difference. As one of 17 campuses in the University of North Carolina system, Appalachian enrolls more than 20,000 students, has a low student-to-faculty ratio and offers more than 150 undergraduate and graduate majors.

Position Summary Information

Minimum Qualifications

Graduation from a four-year college or university with a major in dietetics, home economics or institution management, and completion of an accredited internship or a coordinated undergraduate program or one year of food management experience; or possession of an Associate's degree with coursework in front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, or other related areas, and three years of food management experience; or an equivalent combination of education and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.
[Registration by the Commission on Dietetic Registration may be required in some positions of this class. Special Requirements may include certification requirements by Department of Corrections]

Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Examples of competencies are typical of the majority of positions, but not be applicable to all positions.

License/Certification Required

Culinary degree preferred

Preferred Qualifications

• Three years of kitchen management experience in casual or fine dining settings or restaurants with inventory and purchasing knowledge and control
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experience with exposition cooking needed
• Knowledge of P&L accountability and contract-managed service experience is desirable.

Essential Duties and Responsibilities

• Principles, practices, and procedures of food service production and presentation in a high volume environment.
• Menu design as well as purchasing methods and procedures.
• Food storage and inventory management as well as food service sanitation and safety.
• Advanced Culinary Skills
• Knowledge of P&L accountability
• Experience writing a variety of Diverse Menus & Recipes
• Scheduling
• Procurement & Inventory Control
• Knowledge of food trends with a focus on quality, production, sanitation, & presentation

Within their assigned dining hall:

• Performs as the Head Chef at Park Place at the Pond Dining Hall.
• Managing the planning, preparation, production, and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff.
• Provide oversight and supervision of culinary production; estimate food consumption; select, develop, and standardize production recipes to ensure consistent quality. Assist with establishing presentation techniques and quality standards; provide proper equipment operation/maintenance, and ensure compliance with safety and sanitation guidelines.
• Total culinary management of foodservice operation to include inventory, ordering, and receiving.
• Provides oversight and supervision of culinary staff (full-time, student, and non-student temporary employees); assists with staff training and professional development for a broad range of subjects from preparation techniques to sanitation compliance.
• Actively assists dining hall operations in day-to-day activities as needed.
• Ensures food production meets/exceeds all state and local food code standards and Hazard Analysis Critical Control Points (HACCP) standards.
• Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners.
• Contributes to the department's success by performing other duties as needed in support of the department's mission.
• Knowledge of P&L accountability
• Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products
• Possesses a passion for sustainability
• Possesses the ability to interact effectively with coworkers and vendors of diverse ages, backgrounds, and interests.
• Possesses the ability to work as a team member under rushed conditions without losing efficiency or effectiveness.
• Advanced Culinary Skills

Type of Position
Full Time Position

Staff/Non-Faculty
Staff/Non-Faculty

Appointment Type
1.0

Work Schedule/Hours
Campus Dining is a Sunday - Saturday, 6:00 am - 11:00 pm operation. Operations are reduced during university breaks. Employees are scheduled two days off each week based on business need. Days off may not be consecutive days off. Schedule varies on the d

Number of Hours Per Week
40

Number of Months Per Year
12

Mandatory Staff
Yes

Suggested Salary Range
$50,286 - $64,480

Physical Demands of Position

Posting Details Information

Posting Date
05/17/2024

Closing Date
06/02/2024

Open Until Filled
No

Evaluation of Applications Begins
05/20/2024

Proposed Date of Hire
06/17/2024

Special Instructions to Applicants

Appalachian State University is an exceptional opportunity for any chef looking to work in a dynamic cooking environment, where the focus is on an all-star dining experience for our student population. We are proud to be a self-operating Campus Dining Department, as a state employee you will enjoy a rewarding experience, a healthy environment, great work life balance, full state employee benefits, as well as the opportunity to cook with and manage a talented group of aspiring culinary professionals. Working in a learning focused environment, our culinarians have the opportunity to grow and have a hand in the development and planning of processes and systems

Required documents to attach:
Cover Letter
Resume
List a minimum of 3 professional references in the application

A demonstration of cooking abilities may be required in interview.

Search Chair Name
Jules Bott

Search Chair Email

Quick Link

Posting Number
P