Food Service Chef - University Housing, Dining Services | University of Illinois - Urbana-Champaign
University of Illinois - Urbana-Champaign
Location
Urbana, IL | United States
Job description
Food Service Chef - University Housing, Dining Services University Housing Job Summary Responsible for the ordering and production of all food service, in addition to supervision of the culinary staff in dining unit. All University Housing staff will engage and contribute to a culture of diversity, equity, and inclusion within University Housing.
Duties & Responsibilities - Menu Management
- Helps maintain computerized food production recipe files.
- Prepares reports as requested.
- Assists in the planning of menus, such as the standard menu cycle.
- Supervision
- Supervisors will engage and implement University Housing's diversity, equity, and inclusion initiatives.
- Plans and conducts training programs for food production and service staff in order to maintain quality standards and ensure conformity to prescribed menus.
- Helps coordinate and participates in the preparation and presentation of special events or catering meal services as requested by the Unit Manager or Assistant Director.
- Participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal.
- Serves as principal sanitarian for the food service.
- Plans, coordinates, and demonstrates the procedures of food displays and garnishing.
- Monitors the care and condition of kitchen equipment and reports malfunctions to the Unit Manager or Assistant Director.
- Recommends staffing levels and equipment needs, including recommendations regarding layout and design.
- Recipe & Menu Development
- Tests and evaluates food products and equipment for use in University Housing Dining Services and makes recommendations.
- Tests and reviews recipes for food cost, palatability, and appearance.
- Responsible for standardizing 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.
- Other
- Interviews cook applicants, offering recommendations for hiring.
- Helps coordinate activities involving students in training.
- Performs other related duties as assigned.
Physical Demands - Lifting/Carrying : Frequently
- Pushing/Pulling : Frequently
- Bending/Stooping : Occasionally
- Squatting/Crouching : Rarely
- Grip/Dexterity : Frequently
- Repetitive Motions : Constantly
- Eye/Hand/Foot Coordination : Constantly
- Visual Acuity : Constantly
- Physical Exertion : Constantly
- Operating Heavy Machinery/Equipment : Frequently
Working Conditions - Extreme cold : Occasionally
- Extreme heat : Occasionally
- Fumes/Particles/Allergens : Rarely
- Toxic, Caustic Chemicals : Rarely
- Temperature Changes : Occasionally
- Inclement Weather : Occasionally
- Tight Spaces : Occasionally
- Personal Protective Equipment (PPE) : Rarely
- Dangerous Machinery/Equipment : Rarely
Additional Physical Demands Physical Demands : Position works in a kitchen area which is heated by ovens and stoves. Position involves moderate lifting, moving through assigned areas, and remaining stationary for long periods of time.
Work Environment: The work is performed in an Industrial Kitchen where there is some discomfort in low temperature areas (-10 degrees F) and/or high temperature areas (90 degrees F). There is risk involved when working with dangerous machinery, wet floors, and exposure to open flames.
Minimum Qualifications 1. Any combination totaling two (2) years (24 months) from the categories below:
A. 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)
B. Vocational training in the culinary arts field, such as an apprenticeship.
C. 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).
Appointment Information This is a 100% full-time Civil Service 0730 - Food Service Chef position, appointed on a 12-month basis. The expected start date is as soon as possible after 2/12/24. Salary range for this position is $54,000 - $58,000 annually. Position also includes SURS Retirement Plan, Life Insurance, Health Insurance (including Dental and Vision) for you and your dependents, PTO accrual (sick time and vacation), and more.
Work authorization sponsorship is not available for this position.
For more information on employment at University Housing, please visit our recruitment web site at: Employment with University Housing
For more information on Civil Service classifications, please visit the SUCSS web site at .
Application Procedures & Deadline Information Applications must be received by 6:00 pm (CST) on 2/19/24. Apply for this position using the Apply Now button at the top or bottom of this posting. In order to be considered as a transfer candidate, you must apply for this position. Applications not submitted through will not be considered. If required by the position, transcripts or other documentation of credentials are to be provided no later than the first day of employment. For further information about this specific position, please contact Adam Bullock at
[email protected] , or 217-333-2035. For questions regarding the application process, please contact 217-333-2137.
The University of Illinois System is an equal opportunity employer, including but not limited to disability and/or veteran status, and complies with all applicable state and federal employment mandates. Please visit Required Employment Notices and Posters to view our non-discrimination statement and find additional information about required background checks, sexual harassment/misconduct disclosures, and employment eligibility review through E-Verify .
Applicants with disabilities are encouraged to apply and may request a reasonable accommodation under the Americans with Disabilities Act (2008) to complete the application and/or interview process. Requests may be submitted through the reasonable accommodations portal , or by contacting the Accessibility & Accommodations Division of the Office for Access and Equity at 217-333-0885, or by emailing
[email protected] .
Requisition ID : 1022765
Job Category : Service Operations
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About University of Illinois - Urbana-Champaign
The University of Illinois at Urbana-Champaign has earned a reputation as a world-class leader in research, teaching, and public engagement. With our land-grant heritage as our foundation, we pioneer innovative research that tackles global problems and expands the human experience. Our transformative learning experiences, in and out of the classroom, are designed to produce innovative alumni who desire to make a significant, societal impact.
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