Chef-Walker Center

Chef-Walker Center

Employer

Wilkes Community College
1328 South Collegiate Drive
Wilkesboro, NC 28697
Phone: 336-838-6100

Salary/Grade

Commensurate with education and experience in accordance with the college salary plan. All WCC positions are subject to budget approval.

Benefits

Full-time

Job Category

  • Skilled Crafts

Application Period

Opens: Monday, March 26, 2018
Closes: Monday, May 7, 2018

Target Start Date

Friday, June 1, 2018

Expected Work Hours

Full-time

Reports to

Executive Director Events and Hospitality Services

Employment Type

Full-time

Minimum Qualifications

A minimum of an associates degree in culinary arts or related field and/or 2 years experience working in the food preparation/service industry. Candidate must also be a team player with good interpersonal and communication skills.

Preferred Qualifications

A minimum of an associates degree in culinary arts or related field and/or 2 years experience working in the food preparation/service industry. Candidate must also be a team player with good interpersonal and communication skills.

Position Description

This is a 12 month full- time position in the Events & Hospitality Division and will report to the Executive Director- Events & Hospitality. The Chef is responsible for all food and beverage prepared and served at the Walker Center and Watson Stage on the Wilkes Community College- Wilkes campus. The ideal candidate is innovative, creative, and a team player.

 

o Responsible for all food preparation at the Walker Center and Watson stage. Ensures food is prepared correctly, tastefully, timely, and in proper proportions for each event.
o Ensure food is served in an elegant and desirable fashion.
o Work with Banquet Services Coordinator. Responsible for controlling labor costs, scheduling labor and distributing a schedule in a timely manner.
o Manage and coordinate all functions with the Banquet Services Coordinator to insure all aspects of each client contract is met.
o During events, work with Banquet Service Coordinator to insure customers and staff follow rules and regulations – i.e., ABC laws, tobacco free policy, sanitation, and no taking home of food.
o Responsible for ordering food, beverage and supplies needed for events. Responsible for reviewing and approving all bills associated with each event. Responsible to provide Sr. Customer Relations Specialist all numbers for invoicing within two days following event.
o Responsible for purchasing food and supplies for all Walker Center and Watson Stage functions at the best cost possible.
o Responsible for controlling expenses to minimize loses and maximize profits
o Develop and constantly monitor food cost goals that are in line with industry standards for like facilities. Present goals to Executive Director for approval. Assist in the pricing and planning of menus. This should be done monthly. Keep up to date on food costs and availability to ensure we can provide foods at an acceptable profit percentage to sales.
o Responsible for inventory control of food and supplies. A weekly inventory is to be conducted. Residual food is to be used at other events where possible.
o Responsible for disposal of out of date food or food that is determined to be unsafe to protect the safety of customers.
o Work with Sr. Customer Relations Specialist, Banquet Coordinator & Custodian as a team to plan and execute each event. Insure there is daily communication with each.
o Meet with customers and Sr. Customer Relations Specialist when schedule permits to help in customizing menus for special events when schedule permits.
o Identify opportunities to work with the WCC Culinary program. Work with Culinary Instructor to include students in functions and to utilize culinary students where appropriate. Identify ways to utilize WCC kitchen as a teaching kitchen for students.
o Responsible for maintaining a 98-sanitation grade or above at all times. Ensures the kitchen is always kept clean and in good repair.
o Responsible for training all kitchen employees on approved safety/ sanitation standards.
o Responsible for scheduling and training all kitchen staff. Ensure each person working an event is given clear direction and responsibilities. Work to cross train part time employees on different food prep functions.
o Constantly review menus. Look for new items to offer. Make suggestions to enhance.
o Constantly challenge food distributors to bring in new samples and ideas to improve our food offerings.
o Be a lead player at MerleFest and other college sponsored festivals in preparing food.
o Other duties as assigned by Executive Director of Events and Hospitality Services.

How to Apply

Job Post Contact

Sherry Cox