Executive Chef, LeJeune Chef Restaurant

L4/270/4:001

Full-time Continuing

Dir. Of Sales and Operations

This person will be responsible for food preparation, inventory control, receipt and storage of supplies, and coordination of restaurant scheduling. Ensure that all goals are geared toward exceeding guest’s expectations.

-12 months

-37.5 hours per week.

-Strong sense of professional responsibility and conduct. (Minimum)
-Ability to take direction from instructional and catering staff. (Minimum)
-Professional initiative to anticipate operational difficulties and devise strategies for solutions. (Minimum)
-Interpersonal skills necessary to deal effectively and courteously with students, staff, and public. (Minimum)
-Ability to supervise, train and motivate people. (Minimum)
-Knowledge of food service industry, operations, facilities, and equipment. (Minimum)
-Familiarity with safety and sanitation procedures. (Minimum)
-Familiarity with proper care and routine maintenance of food service equipment (Minimum)
-Demonstrated sensitivity to diversity and multicultural issues. (Minimum)
-Functional ability with microcomputers and mainframe applications. (Minimum)
-Ability to work in challenging environments, while maintaining high standards. (Minimum)
-Excellent knowledge of culinary ingredients and practices. (Minimum)
-Interact with guests to obtain feedback on product, quality, and service levels. (Minimum)
-May be required to drive to various locations.

-Associate degree in Food Service or related area. (Minimum)
-Bachelor’s degree in Culinary Arts. (Desired)

-Five (5) years of experience in the food service industry, preferably as an executive chef. (Minimum)
-Experience with both ala cart (fine dining) and large-scale events. (Desired)
-Teaching experience. (Desired)

-Supervise appropriate staff. (Essential)
-Act as department administrator of the purchasing software program for the hospitality department. (Essential)
-Using software programs, manage the purchasing process with regard to perishable and non-perishable supplies. (Essential)
-Using software programs, manage the perishable and non-perishable inventory of supplies process to enable timely reordering. (Essential)
-Using software programs, manage the receipt and distribution of supplies process, ensuring product costs are issued properly and that all related reports and records are maintained and correct. (Essential)
-Using software programs assist and verify all staff and faculty requisitions as submitted properly, making corrections as necessary before processing. (Essential)
-Prepare food for various restaurant/hospitality/catering activities. (Essential)
-Serve as liaison between vendors and College hospitality instructional staff and catering staff. (Essential)
-Monitor the use of laboratories by professional staff. (Essential)
-Design and implement waste control program. (Essential)
-Establish and monitor safety and sanitation procedures. (Essential)
-Perform preventive maintenance tasks on food service equipment and maintain all outside serviced equipment repair records and instructions. (Essential)
-Demonstrate boning, cutting, trimming and the proper procedures for handling all types of fish, beef, veal, pork and poultry to staff and students. (Essential)
-Plan and cost banquet catering and Le Jeune Chef menus, and prepare and serve non-instructional meals. (Essential)
-Purchase small wares and equipment for instructional and non-instructional laboratories. (Essential)
-Maintain electronic recipe files. (Essential)
-Conduct kitchen staff meetings as required. (Essential)
-Create weekly work schedules for the department. (Essential)
-Assist and instruct students on planning and costing of instructional events. (Marginal)
-Conduct tours for prospective students through food laboratory facilities; describe and answer questions concerning Hospitality programs. (Marginal)
-Attend meetings and seminars. (Essential)

-Requisite tools of the trade

-May spend long hours on feet.

-Food Preparers (Cas. P/T)
-Pastry Chef (F/T and Cas. P/T)
-Head Cook (Sous Chef) (2)
-Baker (Reg. P/T)
-Line Cook, (Reg. P/T)
-Dishroom/Kitchen Helper/Laundry Person, (F/T & Cas. P/T)
-Kitchen Steward/Vic House Housekeeper (shared with the Sales & Service Manager)
-Food & Hospitality/Culinary Arts Storeroom Attendant, (Temporary F/T, Reg. P/T, & Temp. Reg. P/T) -Food & Hospitality/Culinary Arts Inventory Control/Storeroom Attendant
-Food & Hospitality/Culinary Arts Storeroom Attendant, (Casual, Part-time)

-None

-Varied schedule to include evenings and weekends to meet the needs of catered events.
-Possession of a valid driver’s license.
-Background check will be required on selected candidate.

4

APT

Exempt

-Possess interpersonal skills necessary to deal effectively and courteously with students, faculty, staff and the public. (Essential)
-Demonstrate sensitivity to diversity and multicultural issues. (Essential)
-Be sensitive to the needs and expectations of students, faculty, staff and administrators. (Essential)
-Maintain a high degree of confidentiality with regards to any and all information as a direct or indirect result of job responsibilities/job functions. (Essential)
-Ability to work in a constant state of alertness and in a safe manner and maintain the standard of care that is appropriate for this position. (Essential)
-Perform other appropriate job-related duties as assigned by the supervisor. (Marginal)
-Employees who provide student instruction will develop and maintain proficiency in the effective pedagogical use of current and future instructional technologies, including but not limited to learning management systems, media, instructional software, and connectivity devices. As such, are required to use the following elements of the Learning Management System (LMS): Upload all syllabi, timely use of the grade feature, and collection of digital student work and distribution of digital course materials.

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

School of Business, Arts & Sciences

01333

1

09/13/2021

Yes

Commensurate with credentials submitted as applied to the College’s Administrative, Professional and Technical Staff Salary System.

Federal law requires all employers to verify the identity and employment eligibility of all new hires and the completion of an Employment Eligibility Verification (Form I-9) by the candidate and the employer. Any offer of employment shall be contingent on the applicant’s timely production of required documentation to verify identity and employment authorization. If you cannot or will not be able to produce the required documentation, we cannot consider your application. If you are currently receiving an annuity from the State or Public School Employees’ Retirement System, employment at Pennsylvania College of Technology may affect your annuity status. If you are currently a member of either the State or Public School Employees’ Retirement System you may be required to contribute into the System.

As soon as feasible

If you wish to apply for this position, you must submit all application material through the College’s on-line recruiting website at www.pct.edu/jobs. For further information on this position, call 570-327-4770.

Administrative, Professional and Technical Staff

Penn College is committed to equal opportunity and the diversity of its workforce.