Assistant Executive Chef: Campus Dining & Events

University of Nevada, Reno; Reno (NV); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental and vision insurance

Fitness center

Discounts for WolfCard holders

Job summary

The University of Nevada, Reno, Lake Tahoe campus is recruiting an Assistant Executive Chef to support The Social House, catering events, and campus venues. You will work with the Executive Chef to ensure quality, supervise staff, and manage inventory and ordering.

Responsibilities include production of food and beverage, maintaining equipment, and upholding health codes. Competitive salary and faculty retirement benefits are noted in the posting.

Qualifications

• High school diploma and three years of related work experience.
• Associate’s degree and two years of related work experience.
• Bachelor’s degree and one year of related work experience.
• Master’s degree and no work experience required.
• Experience with menu planning and implementation, event management, supervision of line/prep cooks, or similar work.
• Certification or licensures: TAM or ServSafe or equivalent.

Responsibilities

• Support successful operations in social house, catering events, coffee venue, and community events.
• Work with Executive Chef to ensure quality products and guest satisfaction.
• Assist with ordering goods and services for the operation.
• Assist with inventory control and product rotation.
• Maintain all equipment and physical assets.
• Production and execution of food and beverage.
• Ensure health code standards are upheld.

Skills

Menu planning

Event management

Staff supervision

Food safety

Education

HS diploma (0-3 yrs exp)

Associate degree (2 yrs exp)

Bachelor’s degree (1 yr exp)

Master’s degree (no exp)

Tools

ServSafe Certification

TAM Certification

Job description

The University of Nevada, Reno, Lake Tahoe campus is recruiting an Assistant Executive Chef to support The Social House, catering events, and campus venues. You will work with the Executive Chef to ensure quality, supervise staff, and manage inventory and ordering.

Responsibilities include production of food and beverage, maintaining equipment, and upholding health codes. Competitive salary and faculty retirement benefits are noted in the posting.