Chef

Job Purpose: - The Chef at Wiley University will be responsible for overseeing the culinary operations within the campus dining facilities. This role involves creating innovative menus, ensuring high-quality food preparation, and maintaining a safe and efficient kitchen environment. The Chef will play a crucial part in enhancing the dining experience for students, faculty, and staff, while adhering to nutritional guidelines and budgetary constraints. Key Responsibilities: - Develop and implement diverse and appealing menus that cater to various dietary needs and preferences. - Supervise kitchen staff, providing training and guidance to ensure efficient and effective food preparation. - Maintain high standards of food safety and hygiene, ensuring compliance with health regulations. - Manage inventory and procurement of kitchen supplies, optimizing cost efficiency without compromising quality. - Collaborate with campus administration to plan special events and catering services. - Monitor and evaluate food quality, presentation, and service to continually enhance the dining experience. - Stay updated with culinary trends and incorporate new techniques and ingredients into menu offerings. - Ensure that all kitchen operations are conducted in a manner that supports sustainability and minimizes waste.

Required Education: - High school diploma or equivalent; culinary school degree or equivalent certification preferred. Required Experience: - Minimum of 3 years of experience working as a chef in a professional kitchen environment. - Proven track record of managing kitchen staff and operations efficiently. - Experience in menu planning and development, including the ability to create innovative and diverse dishes. - Familiarity with food safety standards and regulations. Required Skills and Abilities: - Strong culinary skills with expertise in various cooking techniques and cuisines. - Excellent leadership and team management abilities. - Ability to work under pressure and maintain high standards in a fast-paced environment. - Strong organizational skills and attention to detail. - Effective communication skills for collaboration with kitchen staff and other departments. - Ability to manage inventory and control costs while maintaining quality standards. - Proficiency in using kitchen equipment and technology.