Dormitory Chef/Cook

Job Title: Chef/Cook

Location: 101 Marshall Lane, Derby, CT 06418

Company: Apex International Education Partners

Job Type: Full-time

Pay Rate: $20/hr-$25/hr, commensurate with experience

Schedule: Monday - Friday, lunch and dinner shifts, with weekends and special events as needed

Job Description:

Apex International Education Partners seeks a skilled Chef/Cook to oversee culinary operations and provide delicious and well-balanced meals (lunch & dinner) for our 100+ dormitory students during the academic year and summer camp sessions. The ideal candidate will have a strong passion for culinary excellence, experience in preparing diverse cuisines including traditional American and Asian dishes, and a commitment to pleasing student taste-palettes.

Responsibilities:

• Plan and execute menus in collaboration with kitchen & residential life staff.
• Create and post weekly menus.
• Coordinate and perform food preparation and cooking activities which includes washing, peeling and cutting food.
• Develop new recipes and menu items based on seasonal availability and student preferences.
• Uphold high standards of food quality and presentation.
• Monitor inventory levels and order supplies to maintain adequate stock.
• Manage food and supply budgets.
• Maintain a clean and organized kitchen environment including washing dishes, cleaning equipment, mopping floors and trash removal.
• Assist in cleaning the cafeteria and retrieving dishes from student lounge areas.
• Ensure compliance with food safety and sanitation standards.

Qualifications and Requirements:

• Proven experience as a Chef/Cook, with a minimum of 3-5 years in a similar role required. Dormitory/college or high school cafeteria experience preferred.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to prepare various types of foods including traditional American and Asian cuisines.
• Good communication skills; proficiency in English is a must, proficiency in Chinese is a plus.
• Ability to work well under pressure and in a fast-paced environment.
• Ability to work independently and effectively in a professional kitchen.
• Attention to detail and creativity in menu planning and preparation.
• Understanding of food cost control and budget management.
• ServSafe Certification is required.

Benefits:

• Competitive pay rate of $20/hr-$25/hr, commensurate with experience.
• Health insurance benefits.
• Paid time off and holidays.