SUMMARY
Under the direction of the Executive Director of Auxiliary Services, and guidance of the Frontline Coordinator, the Chef/Assistant Coordinator prepares, seasons, and cooks a wide variety of meals for all food service operations, maintains a high standard of cleanliness in the kitchen, and performs related work as assigned. Assist with Maintaining Catering Database, set up internal and external caterings, Point of Sale, Daily Monies tracking.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
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Please customers by providing a pleasant dining experience
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Assemble, combine, and cook ingredients
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Maintain a sanitary kitchen
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Attend to the details and presentation of each order
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Place and expedite orders
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Prepare ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients
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Assist Executive Director, and Chef de Cuisine in menu development for dining and catering menus.
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Complete hot meal preparation by grilling, sautéing, roasting, frying and broiling ingredients and assembling and refrigerating cold ingredients during caterings and in support of regular dining functions during high volume periods or if understaffed.
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Adhere to proper food handling, sanitation, and safety procedures
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Maintain appropriate dating, labeling and rotation of all food items
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Stores leftovers according to established standards
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Contribute to daily, holiday, and theme menus in collaboration with the Coordinator and Executive Director of Auxiliary Service.
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Responsible for understanding, supporting and actively demonstrating the College’s beliefs, values, mission, and vision and agreeing to be evaluated by same.
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Lead and train staff in coordination and collaboration with the Executive Director of Auxiliary service, Chef de Cuisine, and Frontline Coordinator. Acting as a backup roll as a leader in their absence.
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Assist Executive Director of Auxiliary Service, Chef de Cuisine and Frontline Coordinator in developing training guides, checklists and SOPs for kitchen, front of the house and catering operations.
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Collaborate with the Executive Director of Auxiliary Service and Frontline Coordinator and lead catering meetings with clients.
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Collaborate with the Executive Director of Auxiliary Service and Frontline Coordinator in developing themed or specialized events and menus.
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Monitor and review catering system; ensures any necessary changes are made in conjunction with Frontline coordinator.
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Back up to the Frontline Coordinator to Monitor and review point of sale system; ensures any necessary changes or corrections are made.
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Assist Executive Director of Auxiliary Services as a back up to the Frontline Coordinator with a variety of tasks which may include maintaining inventory, keeping records, ordering supplies, invoicing, balancing accounts and preparing deposits, and handling customer complaints.
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Under the direction of the Executive Director of Auxiliary Services, as a back up to the Frontline Coordinator, prepare and maintain annual sales and expenses; review and evaluate sales figures against budget to assure compliance with budgetary controls and perform needed adjustments; prepare and maintain a variety of records and reports related to sales, purchases, inventory, and budgets.
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Back up to the Frontline Coordinator to Account for daily monies received and accounts receivable using proper College guidelines and procedures; assure proper payment of invoices.
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Ensure events align with college standards, professionalism, quality and presentation.
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Must be able to multitask in delivering, setting up, tearing down, and bringing back multiple catering events around campus daily.
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Attend trainings and participate in committees in support of campus operations.
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Responsible for understanding, supporting and actively demonstrating the College’s beliefs, values, mission and vision and being in agreement to be evaluated by same.
SUPERVISORY RESPONSIBILITIES
Reports to and collaborates with the Executive Director of Auxiliary Services and Frontline Coordinator. Work is performed independently according to college policies and procedures and State health and nutritional guidelines.
CONTACTS AND PURPOSE OF CONTACTS
Internal:In-frequent contact with college employees regarding dining services and catering orders.
External:In-frequent contact with customers regarding special events catering and food service vendors.
KNOWLEDGE SKILLS AND ABILITIES REQUIRED
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Knowledge of:
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Food preparation techniques, cooking methods, and safety and sanitation practices
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General kitchen equipment and appliances
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POS systems
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Catering Database
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Prep Lists
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Food ordering systems
Ability to:
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Have exceptional food presentation skills
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Safely use cleaning equipment and supplies.
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Work cooperatively with staff and customers
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Strong work ethic and high energy level
The knowledge, skills and abilities required are often obtained by obtaining an Associate’s Degree in Culinary Arts or related field and one year of related experience, and two or more years of cooking experience to include food preparation, or an equivalent combination of education and food handling experience related to area of assignment, including two years of lead or supervisory experience. ServSafe Certificate required.
PHYSICAL DEMANDS
Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials may be required. Incumbents may be required to lift and carry up to 50 pounds. Incumbents may be exposed to moving mechanical parts, risk of electrical shock, and fumes.
WORK ENVIROMENT
Work is generally performed in a Commercial Kitchen, Dining and Catering Environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary, and frequent evening and weekend hours are required. Travel may be required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
“This description is intended to indicate the kinds of tasks and levels of work difficulty that will be required and shall not be construed as declaring the specific duties and responsibilities. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of similar kind or level of difficulty.”
Jackson College only accepts on-line applications though this system. For assistance with this, please call 517-796-8468.
Please use your legal first and last names on your application. If you are hired, you will have the opportunity to identify and utilize your preferred name.
The Jackson College Nepotism policy prohibits hiring of a relative or someone with a familial relationship to work in the same instructional department, office or administrative unit of the College including spouse, child, stepchild, parent, stepparent or sibling of the employee or spouse, aunt, uncle, niece/nephew, grandparent, grandchild, and members of the same household including domestic partner.
It is important that your application show all the relevant education and experience you possess (even if you are repeating it from your resume or cover letter). For instance, do not say, "See Resume or C/V." Your resume, cover letter, and if a degree is required an unofficial transcript must be attached to your application. Applications will be rejected if incomplete.
When you apply for the position, you will get to the document upload area where you will be given an opportunity to attach your documents such as your vita, transcripts, etc.. Instructions will also be found there.
The College reserves the right to request proof of degree or certification at a later date if these documents are required as part of the qualifications for the position.
Final candidates will be subject to a criminal background as part of the employment process.
If selected you will be required to complete the US Citizenship and Immigration Services, Employment Eligibility Verification form I-9 and provide documentation verifying identity and eligibility to work in the United States. Jackson College is NOT able to support Visa applications for employment at the college. Applicants must already be eligible to work in the United States to be considered.
Applicants with disabilities may request accommodation to complete the application and interview process. Please notify Human Resources at least three (3) working days prior to the date of need.
A copy of Jackson College's Annual Security Report and Annual Fire Safety Report is available on the JC Campus Safety & Security website. The security report contains crime statistics for the previous three years for all of our campus locations and the annual fire safety report, which contains statistics for any reported fires in campus housing units and fire safety systems in these buildings. Additionally, the report contains policies, available resources and information concerning personal safety, fire safety and reporting procedures for both crimes and fires.
Applicants have rights under Federal employment laws . Jackson College is an Equal Opportunity Employer that actively supports workforce diversity.
