Top 7 Chef Jobs in Redding Ca

Food Services Chef
Shasta College —Redding, CA
- $21.39 an hour
- Overtime
- Writing skills
- Mid-level
- High school diploma or GED
- On-the-job training
Sous Chef ("Segundo Chef")
Sheraton Redding at the Sundial Bridge —Redding, CA
- $70,304 a year
- Full-time
- CPR Certification
- ServSafe
- 5 years
Quick Apply

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Executive Chef
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9d
Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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Food Services Chef

Shasta College -
Redding, CA

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Job Details

Part-time
$21.39 an hour

Benefits

On-the-job training

Qualifications

Employee relationship building
High school diploma or GED

Full Job Description

The Shasta College Student Services department is seeking to build a pool of qualified applicants for substitute food services work. We will respond to applications based on our current needs.

To assist the Food Services Director with the planning, organizing, and coordinating the activities and operation of the Shasta College Food Services and Catering. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive general supervision within a framework of standard policies and procedures. The person in this job classification will participate and assist the preparation, ordering, receiving, storing, and serving of a variety of foods and products, and will coordinate, train, direct, and monitor the work of others in a lead capacity. This job classification performs a variety of routine and specialized functions in the preparation of food items within established time constraints. This position requires specified cooking/baking skills, high level of organizational skills, and attention to detail. This position may require nights, overtime, and/or weekend hours.

Typical Duties, Knowledge and Ability

Essential Functions:

Participates in the planning and preparation of food as needed
Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables
Bakes pastry items including cookies and cakes
Interprets, follows, converts, and/or adjusts assigned recipes
Assists with planning, organizing of catering events and operation of college food services, orchestrating a high level of service and efficiency of the operation
Estimates appropriate quantities of food to be used for recipes and catering menu items
Creates menus for various sized groups based on contracting agencies requirements or USDA guidelines as appropriate for the program
Prepares foods and staged displayed food layouts
Operates a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, mixer, and other food services equipment
Upholds safety and sanitation protocols as per Health Code standards
Monitors and maintains the safe operation and condition of all food preparation/serving equipment machines
Assists with foods and supply orders for operations and events by keeping accurate inventory
Safely stores incoming inventory and checks for food hazards and quality products
Assists in washing utensils, plates, pots, pans, etc.
Plans use of leftovers
Stays up to date on communications about work procedures and day to day changes through electronic communication
Submits work orders
Operates transportation vehicles on behalf of Food Services
Trains and assists with assigning, scheduling, supervising, and monitoring of the work of others in a lead capacity
Assists Director with coordination to fulfill catering and special event needs
Ensures that all equipment, food, and supplies are available for daily operations
Assists with preventative maintenance of equipment
Operates standard office equipment such as copier, computer, tablets, or other communication devices
Operates Point of Sale system
Assists in the setup, preparation, serving, and clean up of foods for special functions as assigned
Performs other related duties similar to the above in scope and function as require

Knowledge of:

Institutional and catering cooking practices and methods for large groups
Customer service and hospitality
Principles and methods of menu planning
Analytical and interpersonal skills, strong verbal, writing, organizational, and computing skills
Microsoft computer applications supporting work processing, spreadsheet programs, as well as industry specific software
Standard principles of nutrition, sanitation, and safety as it relates to institutional food preparation operations
Safe and proper operation and use of equipment, machines, and utensils used in large quantity food preparation and serving operations

Ability to:

Effectively read, interpret, and adjust recipes
Prepare and cook a variety of foods in large quantities within established time constraints
Understand and follow both oral and written instructions
Operate quantity food preparation and serving appliances, machines, and equipment in a safe and effective manner
Accurately perform routine mathematical calculations
Effectively work under pressure and multitask
Lead and delegate tasks to Classified staff and student workers
Establish and maintain effective work relationships with those contacted in the performance of required duties
Effectively and tactfully communicate in both oral and written forms
Establish and maintain effective work relationships with those contacted in the performance of required duties
Meet the physical requirements necessary to safely and effectively perform assigned duties such as lifting heavy cases up to 25 pounds on a frequent basis; occasionally lift up to 50 pounds; occasionally move objects of moderate to heavy weight (50+ pounds) and the ability to stand for prolonged periods of time.

Experience/Education

Education Required:

High School diploma or equivalent;
Culinary training in culinary program or applicable trade school or vocational school, or equivalent on the job training.

Experience Required:

Two years of full-time paid experience in an institutional food service program, and one year of experience in a restaurant preparing at least 200 meals per day or one year of experience preparing food for large group catering or equivalent in work experience.
Demonstrated sensitivity to, and understanding of, the diverse academic, socioeconomic, cultural, and ethnic backgrounds of staff and students, as well as staff members and students with physical and/or learning disabilities.

To apply, visit: https://www.schooljobs.com/careers/shastacc/jobs/5376880/temporary-substitute-food-services-chef

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chef jobs in redding ca

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