This is a 12-month full-time position in the Events & Hospitality Division and will report to the Director- Walker Center. 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.

Job Duties

1. 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. 
2. Responsible for backstage and Hayes Hall for services for MerleFest and other college-sponsored events.
3. Ensure food is served in an elegant and desirable fashion. 
4. Responsible for controlling labor costs, scheduling labor, and distributing a schedule in a timely manner. 
5. Manage and coordinate all functions to ensure all aspects of each client contract are met. 
6. During events, ensure customers and staff follow rules and regulations – i.e., ABC laws, tobacco-free policy, sanitation, and no taking home of food. 
7. Responsible for ordering food, beverage, and supplies needed for events. Responsible for reviewing and approving all bills associated with each event. Responsible to provide Customer Relations Specialist with all numbers for invoicing within two days following the event. 
8. Responsible for purchasing food and supplies for all Walker Center and Watson Stage functions at the best cost possible. 
9. Responsible for controlling expenses to minimize losses and maximize profits.
10. Develop and constantly monitor food cost goals that are in line with industry standards for like facilities. Present goals to 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. 
11. 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. 
12. Responsible for disposal of out-of-date food or food that is determined to be unsafe to protect the safety of customers. 
13. Work with Customer Relations Specialist, and Custodian as a team to plan and execute each event. Ensure there is daily communication with each. 
14. Meet with customers and the Customer Relations Specialist when schedule permits to help in customizing menus for special events when schedule permits. 
15. 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 the WCC kitchen as a teaching kitchen for students. 
16. Responsible for maintaining a 98-sanitation grade or above at all times. Ensures the kitchen is always kept clean and in good repair. 
17. Responsible for training all kitchen employees on approved safety/ sanitation standards. 
18. 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. 
19. Constantly review menus. Look for new items to offer. Make suggestions to enhance. 
20. Constantly challenge food distributors to bring in new samples and ideas to improve our food offerings. 
21. Other duties as assigned by Director.