The Chef de Cuisine is the operations manager for the Institute for Culinary Arts (ICA) at Metropolitan Community College. Provides hands-on leadership for the culinary and stewarding team. Maintain high standards of excellence for artisanship. Assures safety and sanitation practices comply with regulations, (completes the procurement process). Prepares all food for banquet and retail functions. Participates in the teaching and learning environment by working with faculty to understand and meet facility, tool, and equipment needs. Provides culinary support and enforce department-wide policies.

ESSENTIAL POSITION FUNCTIONS :

1. Establishes high standards of advanced artisanship.
2. Provides the hands-on leadership necessary for the culinary and stewarding team.
3. Manages and schedules employees according to department needs.
4. Provides culinary and operational support to the teaching and learning environment.
5. Participates in the development and enforcement of department-wide policies.
6. Communicate with all levels of college staff and personnel.
7. Assures that safety and sanitation process comply with regulations.
8. Engages in the procurement and inventory process, with internal and external personnel.
9. Prepares all food for banquet and retail functions.

KNOWLEDGE , SKILLS , AND ABILITIES :

1. Knowledge of federal, state, and local sanitation laws.
2. Knowledge of classical and contemporary quality standards for Culinary and baking, as well as food service operations.
3. Knowledge of cost control measures and inventory management.
4. Skilled in written and oral communications.
5. Skill in developing customizable banquet food programs.
6. Skill in executing professional banquet cookery.
7. Skill in panning and organizing food service operations.
8. Skill in developing and implementing training programs.

9. Ability to maintain professionalism, cooperation, patience and understanding in stressful situations.
10. Ability to lead, train, and mentor staff and students.
11. Ability to stand/walk for a majority of the workday.
12. Ability to lift 20 lbs. frequently, 50 lbs. occasionally, and/or up to 10 lbs constantly to move objects.
13. Ability to work well with minimal supervision in a team-oriented environment.
14. Ability to maintain professionalism, cooperation, patience and understanding in stressful situations.
15. Ability to work flexible schedule including nights and weekends, and holidays as needed.
16. Ability to effectively work and interact with various cultures and ethnicities.

The specific statements shown in each section of this description are not intended to be all inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. Metropolitan Community College recognizes that an individual with a disability may require an accommodation to enable the candidate to successfully perform a job function. Consideration will be given to reasonable accommodations.

Bachelor’s degree in related field with seven (7) years of related work experience.

ServSafe certification in alcohol service sand food protection manager.

Equivalent combination of education and/or work experience considered.

Eligibility for industry related certification such as ACF (American Culinary Federation) or other industry related affiliation.

Experience in teaching Culinary Arts at an institution of Higher Learning preferred.

Ability to stand/walk for a majority of the workday.

Ability to lift 20 lbs. frequently, 50 lbs. occasionally, and/or up to 10 lbs constantly to move objects.

Required Documents Optional Documents