Job Details
University of Illinois - Champaign, IL
Full Time
Restaurant - Food Service

Salary Class: Hourly, Non-Exempt

Location: Fraternity, Sorority or Café as assigned



Responsible for the entire food service program of assigned location, as a direct outreach of College Fresh’s vision and goals – fresh, made from scratch food and outstanding customer service.


Essential Functions:

Order, stock, prepare and serve food to residents of the specific fraternity or sorority assigned. Prepare all foods on the menu, maintain kitchen and all food service areas in accordance with public health guidelines and the highest/freshest quality levels.

Develop and post weekly menu, submit to menu sharing system in advance as directed by management.

Manage the budget, keep invoices organized and turned in as directed by management.

Keep complete and legible copies of all receipts for purchases made on company VISA card by utilizing the company expense tracking system (i.e. Expensify).

Receive inventory, stock all supplies/staples and clean all service areas per contract specifications and public health regulations.

Represent College Fresh in a professional manner with client, including house members, corporate headquarters, local alumni and house director or property manager on a daily basis.

Provide excellent customer service -- addressing clients’ needs, requests and concerns in a prompt, professional and courteous manner.


Other Functions:

Adhere to all management, client, state and local cleanliness and sanitation regulations.

Assist Regional Manager with subordinate staff hiring and training as required.

Prepare occasional special event meals such as recruitment, homecoming, Dad’s Day, Mom’s Day, etc. as required.

Perform routine assignments such as dishwashing, mopping, garbage removal, etc., if required and/or in the absence of dedicated staff.

All other duties as assigned (as directed and/or agreed upon with Regional Manager).



  1. Client Focus
  2. Collaboration
  3. Time Management
  4. Computer/Technical Competency
  5. Communication
  6. Organization


Supervisory Responsibility

This position has no direct supervisory responsibility. The position requires daily instruction, oversight and leadership to ensure operations and tasks are completed.


Work Environment:

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.


Physical Demands:

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.


Other Duties

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.