Chef Tournant Rsc/Pp

Classification Title Food Services Supervisor-ASU Working Title Chef Tournant RSC/PP Working Location (City, State) Boone, NC Job Category 8 Position Number 098531 Department Campus Dining

• Rivers Street Cafe

• 170350 Description of University

Appalachian State University, in North Carolina's Blue Ridge Mountains, prepares students to lead purposeful lives as global citizens who understand and engage their responsibilities in creating a sustainable future for all. The transformational Appalachian experience promotes a spirit of inclusion that brings people together in inspiring ways to acquire and create knowledge, to grow holistically, to act with passion and determination, and embrace diversity and difference. As one of 17 campuses in the University of North Carolina system, Appalachian enrolls more than 20,000 students, has a low student-to-faculty ratio and offers more than 150 undergraduate and graduate majors.

Minimum Qualifications

Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

License/Certification Required Essential Job Functions

Prepare foods according to recipes and modified diet requirements. Inspects the finished product for flavor, temperature, and appearance.

Ensure the proper temperature of food is reached and maintained. Control food waste and product quality through accurate weighing, measuring, and combining ingredients. Correctly label and date foods.

Organize, stock, and clean the kitchen/unit. Follow all applicable health, safety, and sanitation guidelines.

Knowledge, Skills, & Abilities Required for this Position

• This position requires advanced knowledge of culinary principles, practices, and procedures of food service production.

• Basic math skills and ability to scale recipes.

• Knowledge of NC Health Department food and safety standards.

• Experience in organizing and delegating kitchen work.

Preferred Qualifications

2+ years of related experience;

Culinary School/ACF Certification; and

Obtain ServSafe certification within 1 year of employment

Type of Position Permanent Full-Time Staff/Non-Faculty Staff/Non-Faculty Appointment Type 1.0 Work Schedule/Hours

The schedule depends on business needs.

Two days will be given off. Employees may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.

Number of Hours Per Week 40 Number of Months Per Year 12 Mandatory Staff Yes Physical Demands of Position

Medium work. Standing or walking for long periods of time.

Bending and stooping frequently. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. All required duties to be performed with or without reasonable accommodations

Overall Competency Level Journey Salary Grade Equivalency Salary Range Anticipated Hiring Range $33,950 - $42,000 Required Functional Competencies to Successfully Perform Job Duties.

Knowledge-Technical Communicates possible menu changes to manager based on feedback from customers and cooks. Utilizes prior learned Best Practices to increase food quality and variety.

Attends training sessions as requested. Works with Unit Manager to receive needed resources for skill development. Assist with controlling food, labor, and other controllable costs.

Order appropriate quantities of food and supplies to maximize freshness of food ingredients. Instruct and monitor servers on appropriate portion size to be served. Handles problems.

Responsive to other unit requests. Leads by example using positive reinforcement with employees related to follow-up of all new policies and equipment/food product changes.

Customer Service Resolves customer complaints in a positive manner using proper judgement. Sets a positive tone for location by example and influences employees and student employees to also do so.

Roll model to all employees and students. Coaches employees to improve food quality, appearance and presentation. Coaches employees on appropriate customer service.

Works as a team with their staff, other supervisors, and all university employees. Supports the Unit Manager in all customer service aspects of the day to day operation of the location. Proactive in resolving customer service problems before they intensify.

Safety and Health Compliance

• Upholds and maintains State Policies/Procedures and University Food Services Policies/Procedures. Addresses and corrects immediately any Health Department requirements.
  
  Atttend appropriate safety training offered by ASU and OSHA. Attends and Passes Serv-Safe class provided by Appalachian Food Services and the County Health Department.

Pay will be commensurate with applicant competencies, budget, equity and market considerations.

Posting Details Information

Posting Date 06/06/2024 Closing Date 07/07/2024 Competency Level Statement If no applicants apply who meet the required competencies, then management may consider other applicants at a lower competency level. Special Instructions to Applicants Search Chair Name Jules Bott Search Chair Email bottjs@appstate.edu Applicant Pool Preference External (Post on the Web) Posting Number 201502633P Quick Link https://appstate.peopleadmin.com/postings/46446