Food Service Chef

Function of Job

Working in conjunction with and under the direction of the food service dietitian and food service director, assists in the development and coordination of recipes, menus, and production staff development programs for the food service of a university residence hall.


A(n) Food Service Chef typically -

1. organizes weekly work schedules and coordinates the work of cooks/culinary workers and other kitchen employees; tests and reviews recipes for food cost, palatability, and appearance;
2. standardizes recipes used in the preparation of menu items; investigates and develops new recipes; revises standardized recipes to incorporate new products or new procedures; prepares detailed preparation instructions, portion-size recommendations, and yield determinations; maintains computerized food production recipe files under the direction of the dietitian or applicable authority;
3. plans and conducts training programs for food production with culinary staff in order to maintain quality standards and ensure conformity to prescribed menus; coordinates activities involving students in training; instructs culinary workers in the preparation, cooking, garnishing, and/or presentation of food;
4. tests and evaluates food products and equipment for use in food service programs and makes recommendations regarding layout and design;
5. inspects supplies, equipment, and/or work areas to ensure conformance to established standards and reports faults to the food service business manager;
6. participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal;
7. coordinates and participates in the preparation and presentation of special events or caters meal services as requested by the food services director;
8. prepares reports as requested;
9. interviews applicants, offers recommendations for staffing levels and hiring; evaluates job performance;
10. monitors sanitation practices to ensure that employees follow standards and regulations; ensures proper labeling and record keeping;
11. performs other related duties as assigned.

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. Any combination totaling two (2) years (24 months) from the categories below:
   1. College coursework in the culinary arts field, as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
      • Associate’s Degree (60 semester hours) equals eighteen months (18 months)
      • 90 semester hours equals two (2) years (24 months)
      • Bachelor’s Degree (120 semester hours) equals three (3) years (36 months)
   2. Vocational training in the culinary arts field, such as an apprenticeship.
   3. Skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (meats, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice.
2. Two (2) years (24 months) of progressively broader and more responsible work experience in food production. The experience must have included work in a variety of cuisines, quality standards, cost controls, recipe development, catering, and food styling.
3. One (1) year (12 months) of supervisory experience in a culinary setting.
4. Two (2) years (24 months) as a chef in a commercial or institutional operation.

Note: As required by the position to be filled, possession of the American National Standards Institute (ANSI) accredited Certified Food Protection Manager (CFPM) or per PA 100-0194 and/or PA 100- 0954, a valid Illinois Food Service Sanitation Manager Certification (FSSMC).

1. Knowledge of techniques used in the safe and sanitary handling of food.
2. Knowledge of materials and methods needed in the preparation of food on a large scale.
3. Knowledge of culinary terminology.
4. Knowledge of food cost and labor cost procedures.
5. Knowledge of menu planning.
6. Knowledge of automated menu and inventory management systems.
7. Knowledge of the use, care, and layout of kitchen equipment.
8. Knowledge of catering set-up procedures.
9. Skill in workplace interpersonal relations and communication; customer service skills.
10. Skill in verbal and written communication.
11. Skill in effective leadership.
12. Skill in organizing work assignments, managing multiple tasks, and responding quickly and effectively to challenges.
13. Ability to develop and test recipes and/or techniques for food preparation/presentation.
14. Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
15. Ability to coordinate quality assurance programs in area of specialty.
16. Ability to be flexible.