This job was posted by https://illinoisjoblink.illinois.gov : For more information, please see: https://illinoisjoblink.illinois.gov/jobs/12028352 Food Service Chef - Dining Services, University Housing

University Housing

Job Summary

Responsible for the ordering and production of all food service, in addition to supervision of the culinary staff in dining unit. Supervisors will engage and implement University Housing\'s diversity, equity, and inclusion initiatives.

Duties & Responsibilities

• Menu Management

  Helps maintain computerized food production recipe files.

  Prepares reports as requested.

  Assists in the planning of menus, such as the standard menu cycle.

• Supervision

  Plans and conducts training programs for food production and service staff in order to maintain quality standards and ensure conformity to prescribed menus.

  Helps coordinate and participates in the preparation and presentation of special events or catering meal services as requested by the Unit Manager or Assistant Director.

  Participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal.

  Serves as principal sanitarian for the food service.

  Plans, coordinates, and demonstrates the procedures of food displays and garnishing.

  Monitors the care and condition of kitchen equipment and reports malfunctions to the Unit Manager or Assistant Director.

  Recommends staffing levels and equipment needs, including recommendations regarding layout and

  design.

• Recipe & Menu Development

  Tests and evaluates food products and equipment for use in University Housing Dining Services and makes

  recommendations.

  Tests and reviews recipes for food cost, palatability, and appearance.

  Responsible for standardizing recipes used in the preparation of menu items; investigates and develops new recipes;

  revises standardized recipes to incorporate new products or new procedures; prepares detailed preparation

  instructions, portion-size recommendations, and yield determinations.

• Other

  Interviews cook applicants, offering recommendations for hiring.

  Helps coordinate activities involving students in training.

  Performs other related duties as assigned.

Working Conditions

Extreme cold : Occasionally

Extreme heat : Occasionally

Humidity : Occasionally

Wet : Occasionally

Noise : Frequently

Hazards : Occasionally

Temperature Changes : Occasionally

Inclement Weather : Occasionally

Additional Physical Demands

Physical Demands : Position works in a kitchen area which is heated by ovens and stoves. Position involves moderate lifting, moving through assigned areas, and remaining stationary for long periods of time.

Working Conditions: The work is performed in an Industrial Kitchen where there is some discomfort in low temperature areas (-10 degrees F) and/or high temperature areas (90 degrees F). There is risk involved when working with dangerous machinery, wet floors, and exposure to open flames.

Minimum Qualifications

1. Any combination totaling two (2) years (24 months) from the categories below:

A. College coursework in the culinary arts field, as measured by the following conversion table or its proportional equivalent:

- 30 semester hours equals one (1) year (12 months)

- Associate\'s Degree (60 semester hours) equals eighteen months (18 months)

- 90 semester hours equals two (2) years (24 months)

- Bachelor\'s Degree (120 semester hours) equals three (3) years (36 months)

B. Vocational training in the culinary arts field, such as an apprenticeship.

C. Skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (me ts, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice.

2. Two (2) years (24 months) of progressively broader and more responsible work experience in food production. The experience must have included work in a variety of cuisines, quality standards, cost controls, recipe development, catering, and food styling.

3. One (1) year (12 months) of supervisory experience in a culinary setting.

4. Two (2) years (24 months) as a chef in a commercial or institutional operation.

Note: As required by the position to be filled, possession of the American National Standards Institute (ANSI) accredited Certified Food Protection Manager (CFPM) or per PA 100-0194 and/or PA 100- 0954, a valid Illinois Food Service Sanitation Manager Certification (FSSMC).

Appointment Information

This is a 100% full-time Civil Service 0730 - Food Service Chef position, appointed on a 12-month basis. The expected start date is as soon as possible after the close date. The salary range for the positions is \$54,000 to \$58,000 and salary is commensurate with experience. This position also includes SURS Retirement Plan, Life insurance, Health insurance (including Dental and Vision) for you a