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.
Event Management, Dining, and Hospitality is committed to providing an outstanding dining experience for students, faculty, staff, and guests. The Assistant Chef, under the direction of the Unit/Executive Chef, will provide direct supervision of all culinary staff of a fast-paced university residential dining center serving meals to over 8,000 student meal-plan holders daily or overseeing all culinary aspects of the Catering operation. Culinary responsibilities include planning, implementation, monitoring, and evaluation of all aspects of the kitchen operation. Candidate must enforce high standards of food-safety, quality of products served, sanitation, and maintain a safe workplace environment. Other responsibilities include providing product specifications, menu counts, completing inventories, and maintaining good public relations with students, guests, and other university personnel.
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.
Qualifications
Required Qualifications
1. High school graduation or equivalent.
2. Four (4) years of food service management experience (University training in dietetics or in hotel, restaurant, or institutional management may be substituted, year for year, for the experience, up to a maximum of four years.)
3. A final candidate must complete a post-offer pre-employment physical exam. Employment is contingent on the successful result of the pre-employment physical.
Desired Qualifications
1. Full knowledge and acceptance of diversity principles.
2. Interpersonal and communication skills, customer service skills, and flexibility. Demonstrated initiative and resourcefulness.
3. Ability to supervise and train employees.
4. Ability to organize and prioritize, plan work schedules, and assign duties. Ability to handle many distractions at one time while remaining productive and making quick decisions.
5. Knowledge of automated menu and inventory management systems, such as CBORD Food Service Suite.
6. Ability to plan a variety of menus.
7. Ability to develop and test recipes and/or techniques for food preparation/presentation. Knowledge of food specifications, purchasing methods and applications, food storage, and food production management.
8. Ability to read, understand, follow, and enforce sanitation, HACCP, and safety procedures.
9. Skill in cooking and preparing a variety of foods; culinary experience preferred.
10. Ability to coordinate quality assurance programs in area of specialty.
11. Ability to keep accurate records.
12. Analytical and oral/written communication skills, including the ability to write clear and effective correspondence, reports, evaluations, training manuals, and other materials.
Preferred candidates will have Illinois Food Service Sanitation Certification. Certification required within 6 months of employment.
Salary
Pay is commensurate with qualifications and experience, combined with an excellent benefits package
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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Breanna Crippen
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| Phone Number
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309-438-8311
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| Address
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| Comments
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