Lead Pantry Chef

Grow your culinary career with our Lead Pantry Chef role! This position offers a guaranteed 40 hours per week, providing stability and consistency in your work schedule. Enjoy the peace of mind knowing you'll have steady shifts and the opportunity to accrue paid time off. Additionally, take advantage of excellent benefits that prioritize your well-being and enhance your quality of life. Embark on a rewarding journey with us, where you can showcase your culinary skills, grow professionally, and become an integral part of our vibrant community. Apply now and take the first step towards a fulfilling career with UND.

Salary/Position Classification

• $19.55 Hourly, Non-Exempt (Eligible for overtime)

• 40 hours per week

• 100% Remote Work Availability: No

• Hybrid Work Availability: No

Purpose of Position

The purpose of this position is to prepare food for service to customers following all departmental policies and procedures in a safe and sanitary manner. To prepare cold foods, salads, deli meats, cheese, desserts, trays, and gelatins, according to computer generated recipes for the board dining centers, catering and retail production departments. This position will oversee ordering food and supplies and managing product transfers for the cold foods department in the Culinary Support Center. Will occasionally prepare hot and cold hors d'oeuvres and assist the catering lead cook.

Duties & Responsibilities

Responsible for Supervising the daily cold food production for the Culinary

• Support Center and Residential Dining Operations

• Follow the FoodPro Menu Management System's standardized menus and recipes in the production of food, E-Commerce ordering system, scheduling of commissary production

• Follow progressive cooking techniques in order to keep food products at optimum quality and keep waste at a minimum

• Prepare catered events, prepares cold foods according to the computer generated recipes for Catering and Retail Production Departments.

• IE: vegetable salads, fruit salads, gelatin and prepared salads, fruit and vegetable trays, cheese, meat and cracker trays, relish trays, wide variety of dessert production, dressings, condiments, sauces and beverage

Use of Equipment

• Use the following food service equipment: electric slicer, large and small mixers, food processor, food choppers, scales, deep-fat fryers, thermometers, warmers, steam tables and the many small pieces of equipment used in the business. Prepare special diets as assigned

Supervision

• Supervises and trains other staff assigned to salad production area

• Packages and labels product for transport to other retail or catered locations

• Oversees quality of product purchased within CSC cold food department

Planning and Organizational Skills/Record Keeping

• Manages the ordering products

• Plans daily production for retail, catering and Wilkerson dining center

• Manages daily interdepartmental transfer paperwork and communicates effectively with all internal customers

• Receives inventory daily, checks quality and quantity

Required Competencies

• Strong interpersonal and communication skills

• Time management, planning and organizational skills

• Prioritizing is essential

• Ability to stand on feet 3-4 hours and move 45-50 lbs. as necessary

• Ability to read and comprehend reports and basic math skills to complete reports.

• Self-managed

• Have an optimistic attitude, high degree of integrity, and a strong work ethic

Minimum Requirements

• Experience with the methods, supplies and equipment used in the production of catered events, cold foods, bakery goods, take out trays

• One to two years' experience in large scale food production experience required

• One to two years' experience with catering production

• Computer skills (Knowledge of Microsoft office)

• Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• One to two years' supervisory experience

• National Restaurant Association Education Foundation ServeSafe Certificate

• FoodPro software program knowledge