Catering Chef

Bangor

201100684

Full-Time

Staff

Non-Exempt

Yes

The position is responsible for coordinating supplies and meal service to enhance the Husson University Catering experience. Attention to detail and customer service are key. Must be able to work a flexible schedule.

• Attends Event Planning meetings as necessary to develop menu and services suggestions
• Coordinates with Purchaser ordering of food and non-food items.
• Maintains accurate records for billing purposes, including items from outside vendors.
• Prepares test recipes for new items, implements changes after approval from Exec Sous Chefs
• Coordinates production of all food items for events. Coordinates with bake shop all dessert and bread items.
• Stages service areas for buffet, or individual display cooking
• Supervises staff and student employees at events
• Provides table etiquette training for student workers and staff
• Coordinates with Operations Manager in the development of Husson University’s Catering menus, pricing and online ordering system
• Supervises setup/breakdown of foodservice areas at events
• Provides accurate billing information in a timely fashion
• Receives and posts Catering information from both internal and external guests
• Responds to guest requests and information in a timely fashion
• Functions as Production Chef at Events
• Assists in meal production and menu development of Grab N Go area
• Follows all Local, State, and Federal Food Safety requirements
• Assumes role of Sous Chef in their absence
• Coordinates resources with Assistant Director of Event Planning and Summer Programs
• Provides support to all areas of the Dining Operation as required.

Education: Associate Degree in Culinary Arts, Hospitality preferred, a combination of education and experience may be considered
Experience: Five years experience in high volume catering in retail or institutional setting. Serve Safe Certification or eligible.

Knowledge, Skills and/or Abilities:Valid Maine Drivers License, Good organizational and time management skills. Experience in billing and menu pricing. Ability to work with a diverse clientele

While performing the duties of this job, the employee is regularly required to sit and use hands to finger, handle, or feel. The employee frequently is required to reach with hands and arms. The employee is occasionally required to stand, walk, and talk or hear.

The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

Yes

https://husson.peopleadmin.com/postings/3042