FOOD SERVICE CHEF - FOOD SERVICE DEPARTMENT
Description: This position assists in standardizing recipes used in the preparation of menu items; investigates and develops new recipes; revises standardized recipes to incorporate new products or procedures; prepares detailed preparation instructions, portion-size recommendations and yield determinations. This individual tests and evaluates food products and equipment for use in food service programs and makes recommendations; tests and reviews recipes for food cost, palatability and appearance. He/she plans and conducts training programs for food production and service staff in order to maintain quality standards and ensures conformity to prescribed menus; assists in coordinating activities involving students in training; participates in meal services for the purpose of evaluating quality and quantity control, correct presentation and overall menu appeal. This position assists in coordinating and participates in the preparation and presentation of special events or catering meal services as requested by the Food Service Director or Production Manager; plans, coordinates and demonstrates the procedures of food displays and garnishing. Other responsibilities include: recommends staffing levels, assists in interviewing cook applicants, offers recommendations for hiring; recommends equipment needs, including recommendations regarding layout and design; monitors the care and condition of kitchen equipment and reports malfunctions to the Food Service Director; prepares reports as requested; helps maintain computerized food production recipe files under the direction of the Production Manager; serves as principle sanitarian for the Food Service department. The Chef may be assigned other related tasks in support of the department's mission and goals.
1. (A) Associate degree in the culinary arts
(B) other types of vocational training in the culinary arts (such as apprenticeship programs) and/or
skilled work experience (such as an assistant chef) in large-scale cooking in a variety of food areas
(meats, baking, desserts, salads, sauces, etc.) and in a variety of cuisines (European, American,
Asian, etc.) that provided a knowledge of food science, food service management, food sanitation,
and the culinary arts and their practice equivalent to that provided in the programs identified in A*.
C) combinations of (i) college credit in the culinary arts short of an Associate degree and (ii) vocational
training and/or work experience described in B that provided preparation equivalent to that
identified in A1.
2. Five years of progressively broader and more responsible work experience in food production in addition to the training/experience listed in #1.
The experience must have included work in a variety of cuisines, quality standards, cost controls, recipe development, catering, and food styling.
Two years of the experience must have been as a chef in a large commercial or institutional operation.
Starting Salary: $3,093 per month
Application Deadline: May 20, 2013
Residency: Illinois residency is required.
Qualified applicants must submit a Civil Service application
detailed resume and unofficial transcripts to:
Southern Illinois University Edwardsville
Office of Human Resources
Campus Box 1040
Edwardsville, IL 62026-1040
Or email your Civil Service application (required), resume and unofficial transcript to: email@example.com.
Only one Civil Service application is required to be completed per year. Please use only one application to apply for multiple positions. The Office of Human Resources will not contact applicants that do not meet the minimum qualifications listed. If qualifying by education, you must submit your transcript at the time of application. Applicants qualifying for Veteran's preference must submit a copy of form DD214 at the time of application. Applicants will be subject to a background check and/or drug screening prior to an offer of employment.
For more information please visit the Office of Human Resources website at www.siue.edu/humanresources or call Civil Service Testing at 618-650-2190.
Southern Illinois University Edwardsville is an equal opportunity employer and will not discriminate against any person on the basis of race, national origin, religion, disability, age, marital status, sex, sexual orientation or veteran's status in violation of Title VII.
The SIUE Annual Security and Fire Safety Report is available online at http://www.siue.edu/securityreport. The report contains campus safety and security information, crime statistics, fire safety policies, and fire statistics for the previous three calendar years. This report is published in compliance with Federal law, titled the "Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act" and the Higher Education Opportunity Act also known as the "Campus Fire Safety Right to Know." For those without computer access, a paper copy of the report may be obtained, with a 24-hour notice, from the Office of the Vice Chancellor for Administration, Rendleman Hall, Room 2228, 618-650-2536.