- Client Focus
- Time Management
- Computer/Technical Competency
This position has no direct supervisory responsibility. The position requires daily instruction, oversight and leadership to ensure operations and tasks are completed.
This job operates in a kitchen environment, housed with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
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 employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 30 pounds or less.
The employee is required to stand for extended periods of time.
The position requires the ability to follow written and oral instructions and procedures.
Position Type/Expected Hours of Work:
This position is full-time and could work varying schedules between Monday – Sunday.
No travel is expected for this position.
Required Education and Experience:
Culinary Arts degree, or the equivalent thereof, and a minimum of 2 years of head chef experience to demonstrate extensive knowledge of food preparation, kitchen management, menu planning, organization and leadership.
Preferred Education and Experience
Additional Eligibility Requirements
Must be able to obtain and maintain a current Servsafe Food Protection Manager certificate or equivalent, from a nationally recognized or approved certification program.
Must adhere to policies and procedures set forth in College Fresh employee handbook.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.