Temporary Chef (Continuous Recruitment)

Current Employees: If you are currently employed at any of the Universities of Wisconsin log in to Workday to apply through the internal application process.

Position Title:

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Job Profile:

Job Duties:

This Lead position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our facilities. These operations include Residential Dining Lower Market Place Food Court Coffee Shops and Catering areas within University Dining. Among the standards are courteous service proper sanitation procedures proper use and care of equipment and the efficient production of quality wholesome and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and classified staff who receive training and leadership from this position. This position will assist the Sous Chefs in coordinating and leading the production activity of 4-50 employees on any one shift. University Dining is a department within the Student Affairs division and is closely linked with the University Centers and Housing and Residence Life.

Shift: Sunday-Saturday per schedule. Evening Weekend and Holiday hours will be required.

Key Job Responsibilities:

• Executes trains and assists with leading food production activities and procedures of dining staff and student workers

• Prepares a variety of food according to customer orders or established menus/recipes following approved procedures

• Greets customers answers questions and provides information regarding food preparation and associated activities

• Monitors and maintains portion controls and adheres to safe food quality handling and sanitation processes

• Audits and maintains inventory equipment and clean work areas

• Assists with recipe development food testing and daily menu planning to meet anticipated customer needs

Department:

University Dining

FTE:

87.5% (Full time during academic year; optional summer hours)

Compensation:

$16-$18 per hour minimum based on qualifications and experience

Required Qualifications:

• Expertise or elevated level of interest in various cuisines quantity food preparation and batch cookery and general culinary techniques and skills.
• Demonstrated proficiency in all cooking methods.

• Knowledge of efficient and safe use and cleaning procedures of food service equipment such as ovens choppers slicers etc.
• Knowledge of food production methods and procedures including sanitation weights and measures
• Ability to read and interpret recipe information and production sheets from menu management system.
• The work environment requires that the incumbent communicate courteously following customer service standards to vendors supervisors customers and all DSC team members often under stressful circumstances. The work must be performed within time constraints meetings quality schedules and deadlines.
• Thorough knowledge of food products quality standards and experience in the use of materials methods and equipment used in large scale cooking.
• Ability to independently coordinate and guide preparation activities on a large scale.
• Extensive knowledge of sanitation and health precautions in food preparation and service.
• The ability to obtain ServSafe Certification within three months of hire and complete recertification within three months of expiration.
• Working knowledge of food allergens values and nutrition.
• Ability to prepare food for special menus and adapt recipes as needed.

Preferred Qualifications:

• Ability to drive a state vehicle
• Prefer ACF certification
• Ability to work cooperatively with all staff members and the larger university community.

Education:

• Prefer Associates Degree in Culinary or Hospitality Management or Related Experience.

How to Apply:

TO ENSURE CONSIDERATION: Application materials will be evaluated and the most qualified applicants will be invited to participate in the next step of the selection process. Incomplete application materials may not receive consideration.

Files must be complete to be considered. Submission in PDF format is preferred for any optional attachments.

Employment will require a criminal background check and pre-employment physical assessment. It will also require you and your references to answer questions regarding sexual violence and sexual harassment and a valid drivers license.

Contact Information:

For additional information regarding the position please call or email:

Marty Kalepp

Email:

Phone:

If you have any questions regarding the application process or need special arrangements please call or email:

Human Resources

Email:

Phone:

Special Notes:

Individuals with disabilities who need a reasonable accommodation during the application or interview process should contact Human Resources and Affirmative Action at or

The safety and success of students faculty and staff at the University of Wisconsin-Stevens Point is paramount. The Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act requires the distribution of an annual security report to all current and prospective students faculty and staff. You may obtain the complete report at University of Wisconsin-Stevens Point will not reveal the identities of applicants who request confidentiality in writing except the identity of the successful candidate will be released. See Wis. Stat. sec. 19.36(7).

An offer of employment will require a criminal background check and authorization to work within the United States as required by the Immigration Reform and Control Act of 1986.

EEO Statement:

Qualified applicants will receive consideration for employment without regard to color religion sex sexual orientation gender identity national origin age pregnancy disability status as a protected veteran or other bases as defined by federal regulations and UW System policies. We are committed to building a workforce that represents a variety of backgrounds perspectives and skills and encourage all qualified individuals to apply.