THE OPPORTUNITY: North Cross School’s chef is a key component of our residential team. One or two chefs will report to the Director of Residential Life and are responsible for the overall dining experiences for the boarding program. We are flexible in our hiring and are seeking either one individual to cover the entire week, or two individuals to share the role by splitting the weekday and weekend responsibilities. The boarding program, located in downtown Roanoke, Virginia, is largely comprised of international students with diverse culinary tastes and interests. The chefs not only have strong culinary and management skills but also have a passion for food production, a creative mind, and enjoy being around students.
WHAT YOU WILL DO: Prepare, cook, and portion large quantities of food – keeping in mind dietary restrictions and the needs of the community. Cook, maintain, and store all foods at/to required temperatures. Embrace fresh, local, and scratch ingredients. Be responsible for menu development, purchasing, and production while incorporating the latest trends and practices. Collaborate with students and faculty to create a welcoming and enjoyable dining experience. Take and record temperatures, following all required food handling and sanitation standards to ensure food safety. Maintain accurate records of production amounts, attendance, and leftover amounts to assist in efficient forecasting information. Maintain organized and sanitized spaces, including; Workspace Cooking apparatuses Coolers Freezers Storerooms Servery Be responsible for the sanitation of all dining wear and utilized spaces. Maintain a weekly meal schedule provided to the residential community in advance. Attend weekly meetings with the Director of Residential Life to discuss: meal schedules and recommendations, product quality, leftover utilization, and efficiency. Perform all duties following food safety and sanitation best practices. Be responsible for account-based financial planning and budget analysis.
DINING DATA: Full-sized commerical kitchen and equipment, including combi steam/convection oven and dishwasher Servery equipment: 1 hot buffet station and 1 cold buffet station (each has 3 wells),1 countertop food warmer, water/ice machine, and microwave Time spent shopping: ~1.5 hours/day Time spent with prep/cooking: ~3 hours/day Time spent cleaning: ~1.5 hours/day Meals cooked per week: 8 total (2 brunch, 6 dinner) Serving number: 42 students, 4 staff Meal windows: 30 minutes Meals outside of normal operating times: Residential Life faculty prepare to-go style boxes from dinner line Food sources: Sam’s Club, US Foods, Kroger, Walmart, Amazon (for special orders), and International Food Stores
TO APPLY: Interested candidates are invited to submit the following materials: A cover letter expressing their interest in this particular position A current resume Please submit as a single PDF file to: Kate Branciforte at [email protected] and [email protected]
Pay: $45,000.00 - $50,000.00 per year
Benefits:
- 403(b)
- Dental insurance
- Health insurance
- Paid time off
Work Location: In person
