Summary: Assist Executive Chef in in preparing and cooking foods, ordering, receiving, and rotating product, and coordinating activities of other associates.

Essential Duties and Responsibilities:

• Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product’s taste and presentation.

• Oversees inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor, when supplies or product are low.
• Performs inventory counts along with kitchen associate team.
• Calculates recipe and product costs according to standard specifications set by Executive Chef.
• Maintains adequate product par levels and adjust due to business demands.
• Maximizes profitability by lowering controllable costs.
• Rotates all stored product to ensure highest levels of food safety and production quality.
• Supervises other kitchen associates. This may include interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending praise and disciplinary action, as appropriate.
• Instructs and coaches associates in corporate culinary, ordering and receiving, and service procedures.
• Ensures all deadlines are met in food production based on production orders.
• Properly stores foods in designated areas following all corporate, state, and federal food safety and sanitation procedures.
• Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures.
• Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, safety, production, and merchandising requirements.
• Interacts with customers to ensure customer satisfaction and resolve complaints in a friendly, service oriented manner. Relays relevant comments directly to supervisor.
• Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers.
• Consistently exhibits the ability to keep up with peak production and service hours.
• Assists with other functions and duties as assigned.

Education and Experience:

• Culinary experience is required.
• Sous Chef experience is a plus.
• Supervisory experience is preferred
• Culinary, business administration, or logistics degree is a plus.
• High customer service orientation
• Detail-orientation and good analytical skills
• Ability to communicate at different levels
• Good problem-solving as well as organizational skills
• Ability to both work effectively in a team and independently

Required Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of customers or associates of facility.

Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to compute rate, ratio, and percent and interpret bar graphs.

Computer Skills:

• Proficiency in Microsoft Office, including MS Excel and MS Word
• Proficiency in basic internet and web navigation concepts

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
• Strong critical thinking skills
• Ability to deal with problems involving few concrete variables in standardized situations.

Other Qualifications:

• Food Handler’s Permit
• ServSafe training and certificate as required by applicable state and county.

Physical Demands: While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds and occasionally lift and / or move up to 50 pounds.

Work Environment: While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud.

Job Type: Full-time

Pay: $14.00 - $17.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Hourly pay

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• University

COVID-19 considerations:
All LSU Dining employees must either (1) be fully vaccinated or (2) be approved for an exemption (as determined by Compass Group, N.A.) in order to work on the LSU campus.

Application Question(s):

• Are you available to work weekends?
• Are you willing to undergo a background check, in accordance with local and state laws?

Education:

• High school or equivalent (Required)

Experience:

• culinary: 4 years (Required)
• chef / kitchen supervisory: 1 year (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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