Grinnell Chamber

Marketplace Culinary Supervisor

Full time
Posted: 08/18/2022
Grinnell, IA
Human Resources

Description

Grinnell College is currently seeking a motivated, well-organized individual to be part of our Dining Services team. The Marketplace Culinary Supervisor is 40 hours/week, 10-months with summer work possible and located in our state of the art dining facility. The position has a varied schedule, including days, evenings and alternate weekends. 
 
Responsibilities: Assists in the directing and supervision of the HOH (Heart of the House) Cooks and in the preparation of foods to support the cook-to-order venues and cash operations for breakfast, lunch and dinner meals. Assumes responsibility of the HOH in the absence of the Chef de Cuisine. Assists in training of all staff (student and career) to adhere to departmental procedures and standards of operation and to maintain all safety and sanitation standards. Responsible for monitoring and assurance of all production procedures and standards. Must communicate staffing and operational changes, discrepancies, equipment and personnel issues. Practice good personal hygiene and maintain a professional appearance to positively represent the department. Must practice excellent communications skills with co-workers, presentation cooks, culinary staff and management. This position requires the Chef to be a certified sous chef or working towards this certification. 

Requirements

Qualifications: High School Diploma or general education degree (GED). Certification as a Sous Chef through American Culinary Federation or likewise agency is preferred. Associate or bachelor’s degree and previous supervisory experience preferred. Excellent communication and computers skills are required. Must be able to be on your feet most of the day, and lift up to 40lbs. Must be able to do simple mathematical problems, calculate time worked for payroll verifications, know and practice good cash handling skills. Ability to follow standardized recipes and knowledge of cooking as a Sous Chef. Must be able to organize, guide, train and direct the work of others as well as self. 
 
Selected candidates will need to successfully complete a physical examination and physical assessment prior to the first day of work.

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