Sorority Assistant Chef - Kansas State University (Epsilon Chi)

About The FHC

The Assistant Chef assists the Head Chef in the management of the food program at a collegiate sorority house, including the upkeep of the commercial kitchen and its equipment. Working closely with the Head Chef, the Assistant Chef will help ensure that the residents and guests are provided balanced meals, exceptional customer service, and a comfortable and clean environment in which to dine.

Job Summary

The Head Chef manages all aspects of the food program at a collegiate sorority house, including the upkeep of the commercial kitchen and its equipment. Working closely with the assigned Regional Property Manager and the National Culinary Manager, the Head Chef ensures that residents and guests are provided balanced meals, exceptional customer service, and a comfortable and clean environment in which to dine.

Duties/Responsibilities

• Assist with timely, regular meal preparation for the chapter, following all HACCP safety standards
• Refresh items during meal service as directed by the Head Chef
• Maintain organized and clean kitchen and serving areas
• Follow all food safety and sanitation guidelines
• Set up and break down service area, before and after meals
• Assist Head Chef with tasks which land inside and outside of day-to-day duties as needed, such as special event
• preparation
• Collaborate with the chapter’s food committee, as applicable
• Light dishwashing, as needed
• Other duties as assigned
  
  

Required Knowledge/Skills/Abilities

• Goal and team oriented, able to work closely with people while exhibiting a positive attitude
• Cooperate, communicate and present yourself appropriately in all situations
• Deliver your work on-time, in-budget, and to the highest quality
• Basic culinary and baking knowledge
• Ability to follow standardized recipes
• Strong knife skills preferred
  
  

Education

• High school Diploma or GED equivalent required
• ServSafe Certification preferred or ability to obtain ServSafe Certification once hired
  
  

Experience

• 2-4 years of relevant experience in a culinary position required
• Relevant experience in a culinary management position preferred
  
  

Physical Demands/ Work Environment/Travel

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment is primarily in an office environment but involves frequent work performed from out-of-office locations for job related activities and occasional activities which are outdoors. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Other Duties

The above statements are intended to describe the general nature and level of work being performed in this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Equal Employment Opportunity Policy

We are an equal opportunity employer and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law.