Job Description
The Department of Event Management, Dining, and Hospitality is one of 13 departments within the Division of Student Affairs. It provides the campus community and guests with high-quality, efficient, and innovative event services and dining options in a variety of settings dedicated to accentuating and enhancing the campus experience in a diverse community.
This position is an integral part of our dining operations staff. Led by experienced culinary professionals, we offer staff the opportunity to work in newly-renovated facilities and are committed to using quality ingredients and processes. This position initiates product production by procuring par levels from Assistant Chef, calculates/converts recipe ingredients to meet necessary par levels, gathers and stores all ingredients for production, follows complex large batch recipes and cooking instructions while adhering to safety and sanitation guidelines. Our culinary staff frequently participates in display cooking, utilizing woks, salad preparation, grilling, and pizza making to enhance our customers' experience.
Whether it's to find a place to study, gather with friends, enjoy a bite to eat, or plan a large event, the Department of Event Management, Dining, and Hospitality takes great pride in providing welcoming and inclusive spaces, high-quality food services, and experienced and professional staff who care about making every experience individualized and extraordinary. It is our philosophy to recruit, inspire, and retain talented team members and promote wellness and foster their development. It is our goal to promote a more fully diverse and inclusive campus community.
Job Duties include, but are not limited to:
- Operates complex equipment to create large batches of food, which includes but not limited to; smoked meats, sous vide meats and vegetables, casseroles, soups, starches, sauces and other menu items for all department operations.
- Initiates product production by procuring par levels from Assistant Chef, calculates/converts recipe ingredients to meet necessary par levels, gathers and stores all ingredients for production, follows complex large batch recipes and cooking instructions while adhering to safety and sanitation guidelines.
- Responsible for the production schedule and time management of all product production to ensure deadlines are met.
- Checks food temperatures utilizing complex temperature monitoring technology including reviewing logs to ensure overnight production function in accordance with standards.
Qualifications
1. Two (2) years (24 months) of experience in quantity cooking in a commercial setting.
2. One (1) year (12 months) of experience comparable to that described in the lower level of this series.
3. If this position is Security Sensitive or if you are subject to a criminal background investigation based on University policy, employment is contingent upon you passing a satisfactory criminal background investigation. You may not begin work until the criminal background investigation results have been received and cleared by Human Resources.
4. A final candidate must complete a post-offer pre-employment physical exam. Employment is contingent on the successful result of the pre-employment physical.
Salary
19.35 Hourly
Links
ISU Jobs Website
Contact Information
University/Agency
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Illinois State University
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Department/College
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Human Resources
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Contact
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Jill Smith
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Phone Number
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Address
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Comments
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