Chef de Cuisine (Food Service Manager) Department: Campus Dining - Park Place Kitchen - 170PPK Minimum Qualifications
Graduation from a four-year college or university with a major in dietetics, home economics or institution management, and completion of an accredited internship or a coordinated undergraduate program or one year of food management experience; or possession of an Associate's degree with coursework in front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, or other related areas, and three years of food management experience; or an equivalent combination of education and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis.
Degrees must be received from appropriately accredited institutions.
[Registration by the Commission on Dietetic Registration may be required in some positions of this class. Special Requirements may include certification requirements by Department of Corrections]
Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Examples of competencies are typical of the majority of positions, but not be applicable to all positions. License/Certification Required
Culinary degree preferred Preferred Qualifications Three years of kitchen management experience in casual or fine dining settings or restaurants with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable. Essential Duties and Responsibilities Principles, practices, and procedures of food service production and presentation in a high volume environment. Menu design as well as purchasing methods and procedures. Food storage and inventory management as well as food service sanitation and safety. Advanced Culinary Skills Knowledge of P&L accountability Experience writing a variety of Diverse Menus & Recipes Scheduling Procurement & Inventory Control Knowledge of food trends with a focus on quality, production, sanitation, & presentation Within their assigned dining hall: Performs as the Head Chef at Park Place at the Pond Dining Hall. Managing the planning, preparation, production, and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff. Provide oversight and supervision of culinary production; estimate food consumption; select, develop, and standardize production recipes to ensure consistent quality. Assist with establishing presentation techniques and quality standards; provide proper equipment operation/maintenance, and ensure compliance with safety and sanitation guidelines. Total culinary management of foodservice operation to include inventory, ordering, and receiving. Provides oversight and supervision of culinary staff (full-time, student, and non-student temporary employees); assists with staff training and professional development for a broad range of subjects from preparation techniques to sanitation compliance. Actively assists dining hall operations in day-to-day activities as needed. Ensures food production meets/exceeds all state and local food code standards and Hazard Analysis Critical Control Points (HACCP) standards. Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners. Contributes to the department's success by performing other duties as needed in support of the department's mission. Knowledge of P&L accountability Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Possesses the ability to interact effectively with coworkers and vendors of diverse ages, backgrounds, and interests. Possesses the ability to work as a team member under rushed conditions without losing efficiency or effectiveness. Advanced Culinary Skills Work Schedule/Hours: Campus Dining is a Sunday – Saturday, 6:00 am – 11:00 pm operation. Operations are reduced during university breaks. Employees are scheduled two days off each week based on business need. Days off may not be consecutive days off. Schedule varies on the d
Suggested Salary Range: $50,286 - $64,480
Closing Date: 6/2/2024
Open Until Filled: No
Evaluation of Applications Begins: 05/20/2024
Proposed Date of Hire: 06/17/2024 To apply, visit
Appalachian State University is an Affirmative Action/Equal Opportunity Employer. The University does not discriminate in access to its educational programs and activities, or with respect to hiring or the terms and conditions of employment, on the basis of race, color, national origin, religion, sex, gender identity and expression, political affiliation, age, disability, veteran status, genetic information or sexual orientation.
