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Baldwin Wallace University

Department of Human Resources

Chef 2

Classification: Craft Person (D)

Status: Full-time, Non-exempt

Work Schedule: Monday-Friday, every other weekend, and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.

Date:

Control#:

Job Summary: Prepare high quality food for all areas following recipes, HACCP and sanitation procedures.

Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position

• Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs.
• Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified.
• Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.
• Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training.
• Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.
• Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously.
• Use your initiative to help your department run efficiently and to make decisions. Take responsibility for production unit in the absence of the Chef De Cuisine. Communicate with others to relay pertinent information.
• Responsible for assisting with monthly inventory
• Can give direction to others in the absence of a supervisor
• Highly active with catered events

Qualifications

• Must be Servsafe certified.
• Must have a valid driver’s license, with safe driving record

• Ability to demonstrate physical dexterity and lift 50 pounds

• Ability to read, write and accurately follow oral and written instructions.
• Basic knowledge of food service terminology and usage.
• Able to work independently as well as with team.
• Able to multi-task and direct diverse groups of employees
• Promote good public relations by always offering the best possible service

• Presents oneself in a professional manner, following proper conduct and dress code
• Good communication skills-written and verbal

• Knowledge of cooking techniques.
• Knowledge of measurements for dry, liquid and metric.
• Knowledge of culinary math.
• Ability to use all kitchen equipment.
• Must be able to read and follow and adjust recipes as needed.

• Able to develop and test new recipes

Working Conditions and Physical Requirements:

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

Baldwin Wallace University is an EEO/AA employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs – www.bw.edu/quickfacts/diversity/