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Well Established Fraternity seeking a full-time Head Chef. Please contact us today to schedule an online interview (1st round).
Job Description:
Fraternity Head Chef – Miami University, Oxford Campus
The Delta Kappa Epsilon Chapter House Association of Miami University
Oxford, OH
$18 to $25 Hourly
Paid Time Off
Full-Time
Job Description
Job Title: Head Chef
Department: Chapter - University
Reports To: Kitchen & Dining Program Chairman
Job Status: Non-exempt, Full Time
Hiring now to start work in August 2024. Seeking a Head Chef to serve our Fraternity chapter of 85 men (approximately 20 men will be served at all but one meal with the exception being the Sunday Chapter Meal with all 85 members), on the Miami University campus. The position is largely Monday-Friday, serving lunches & dinners. This position will manage one full-time Assistant Chef, who will assist with production and serve weekend meals. This is a 40-hour / week position with paid time off during the course of the academic year.
About The Delta Kappa Epsilon Chapter House Association of Miami University: Formed in 1907, The Delta Kappa Epsilon Chapter House Association of Miami University (the Association) exists to provide safe, competitive and attractive housing and meeting facilities for the members of Delta Kappa Epsilon. Today, the Association owns the Kappa Chapter House and Grounds. The Association is committed to providing the highest quality property management for our members.
Job Summary: The Head Chef manages all aspects of the food program at a collegiate fraternity house, including the upkeep of the commercial kitchen and its equipment. Working closely with the assigned House Manager and the Kitchen & Dining Program Chairman, the Head Chef ensures that residents and guests are provided balanced meals, exceptional customer service, and a comfortable and clean environment in which to dine.
Duties/Responsibilities:
Create nutritious daily menus for 17-21 meals per week and accommodate, within reason, any medical/dietary restrictions
Prepare daily meals for live-in resident members and/or other chapter members and a regular chapter dinner
Collaborate with the chapter food committee, as applicable
Ensure the cleanliness of the kitchen, including but not limited to serving lines, kitchen equipment, all dishes, tables, etc., before and after each meal
Identify, purchase, maintain and stock the kitchen inventory to include the appropriate amounts of food, paper products, wares, cups, etc.
Adjust or engineer recipes to make them suitable for those with allergies or special dietary needs
Hire and manage the kitchen staff with the assistance of the Kitchen & Dining Program Chairman. Kitchen staff may include but is not limited to Assistant Chefs, Kitchen Steward and Dishwashers
Work within an identified budget
Conduct general maintenance of kitchen appliances to ensure they are clean and operating properly
Pass/comply with all kitchen inspections/standards
Supervisory Responsibilities:
Assistant Chef, Kitchen Assistant, Dishwasher
Setting goals for performance and deadlines in ways that comply with the Association’s plans and vision
Organizing workflow and ensuring that employees understand their duties or delegated tasks
Monitoring employee productivity and providing constructive feedback and coaching
Maintains staff by recruiting, selecting, orienting, and training employees and developing personal growth opportunities
Train kitchen staff on relevant topics and reinforce training as needed
Plans, monitors, and appraises job results
Competencies:
Customer focus – Build strong customer relationships and deliver customer-centric solutions
Communicates effectively – Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences
Situational adaptability – Adapt approach and demeanor in real time to match the shifting demands of different situations
Directs work – Provide direction, delegation, and removal of obstacles to get work done
Action oriented – Take on new opportunities and tough challenges with a sense of urgency, high energy, and enthusiasm
Required Knowledge/Skills/Abilities:
Goal and team oriented, able to work closely with people while exhibiting a positive attitude
Well organized and able to work and make sound decisions under pressure and within tight deadlines
Able to engineer minutes and recipes as appropriate to ensure dishes fit members needs and preferences
Vast nutrition knowledge, especially of specialty and lifestyle diets
Working knowledge of Microsoft Office, particularly Word, Excel and Outlook
Able to build and follow a specified budget
Cooperate, communicate and present yourself appropriately in all situations
Knowledge of food ordering platforms preferred
Stay up to date on food, product and industry trends
Flexible, able to adapt to changing needs, shift priorities as required and enjoy working in a fast-paced environment
Able to anticipate problems and solutions; adept at critical thinking and able to troubleshoot and problem solve collaboratively and independently
Able to demonstrate prioritization and sound decision making in high-pressure conditions with minimal oversight
Education:
High school Diploma or GED equivalent required; Culinary degree preferred
Experience:
ServSafe Certification preferred or ability to obtain ServSafe Certification once hired (ServSafe & Person in Charge)
3-5 years of relevant experience in culinary management preferred (but not required)
5-10 years of relevant culinary experience preferred (but not required)
Physical Demands/ Work Environment/Travel: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment is primarily in an office environment but involves frequent work performed from out-of-office locations for job related activities and occasional activities which are outdoors. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lift and carry up to 50 lbs on a daily basis
Work with extremely sharp objects, such as knives, can openers, etc.
Work with extremely hot appliances, such as ovens and dishwashers
Work with extremely hot, sometimes boiling, water
Work with some cleaning products that contain chemicals
Read food and cleaning product labels
Stand 80% of the time while working
Kneel, bend and reach for items often
Climb stairs several times per day
Work primarily indoors, sometimes in warm conditions such as hot kitchens
Use commercial kitchen equipment and appliances
Must possess a valid drivers license
Other Duties: The above statements are intended to describe the general nature and level of work being performed in this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
Equal Employment Opportunity Policy:
We are an equal opportunity employer and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law.
