Under the supervision of the Chef de Cuisine, operates as a certified chef for Dining Services. Works with the Chef de Cuisine to modify and coordinate all standardized recipes or recipes considered for use. Assists with the development and implementation of menus at the assigned facility or event. Responsible for managing the day-to-day culinary operations and culinary staff management at their assigned building or event. Supervises production staff in the use of worksheets and recipes. Assigns daily tasks and instructs cooks on the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety and sanitation, food quality, temperatures, and visual appeal. Monitors and maintains staff training.
Under guidance of the Chef de Cuisine, manages daily purchases of all food items. Responsible for keeping track of all food usage including transfers and waste. Assists the Chef de Cuisine with management of food inventory in their assigned building. Works with assigned staff to count weekly and monthly inventory. Monitors the levels of food inventory in their assigned building. Monitors concept and facility production efficiency in their assigned building. Coordinates daily staffing needs and/or participates in the production of foods services as scheduled or as requested by the Chef de Cuisine or Culinary Director.
Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, and other items for various audiences. Keeps current with products, trends, and equipment. Will be asked to take on special projects from time to time, such as new menu or venue creation, use of new technology or methods, research and development related to culinary trends, and nutrition-related projects.
High school diploma or equivalent and five years of progressive experience in food preparation within the food service industry.
Current food safety certification, with ability to renew as required.
Excellent interpersonal, communication, facilitation, and coaching skills. Knowledge of health and safety regulations as they relate to food service.
Certification from an approved culinary arts school (ACF) or program.
Working Conditions / Demands
Driving, climbing and using ladders, squatting, kneeling, reaching, grasping, fingering, pushing, pulling, twisting, and bending. Lifting and carrying up to 50 pounds multiple times per shift. Ability to maintain CDL license.
Salary Plan: GS
Salary Grade: 01
Job Function: Operations
Due to the COVID-19 pandemic, there may be differences in the working conditions as advertised in our standard job postings (e.g., the ability to travel from one campus to another, etc.). If you are invited for an interview, please discuss your questions or concerns regarding the working conditions at that time.
This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date.
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Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information .
Campus Safety and Security
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Founded in 1820, Indiana University is the state’s public university system, comprised of two core campuses—IU-Bloomington and IUPUI—and six regional campuses located throughout the state. Combined, the total student population is more than 114,000 undergraduate, graduate and professional school students. IU is one of the largest employers in the state, with over 20,000 faculty and staff. Indiana University is an equal employment and affirmative action employer and a provider of ADA services. Diversity and inclusion remains a core commitment to IU’s mission to cultivate an educational environment that supports equal access, participation and representation on all of its campuses and that provides educational and career opportunities for all.