Campus Dining Chef: Lead Food Production & Training

UWSTP University of Wisconsin Stevens Point; United States; On-site; USD 24,000 - 26,000; Full time

Job summary

UW-Stevens Point is seeking a Chef to ensure dining standards across multiple locations, guiding staff, and delivering high-quality meals according to menus. You will supervise production on shifts, train student workers, and coordinate with Executive Chef and Unit Managers.

The role requires strong knowledge of food production, sanitation, and safety standards, plus the ability to read recipes and develop menus. A pre-employment physical and ServSafe training will be provided during onboarding.

Qualifications

• Pre-employment physical assessment is required prior to work.
• Ability to push/pull carts up to 200 lb and lift up to 50 lb.
• Knowledge of safe use of food service equipment and sanitation procedures.
• Ability to read and interpret recipes.
• Experience with large-scale cooking and food production methods.
• AllerTrain and ServSafe certification will be offered and required within six months.

Responsibilities

• Greet customers and provide information about food preparation.
• Prepare a variety of food per orders or menus following approved procedures.
• Lead and train dining staff and student workers in production activities.
• Assist with recipe development, food testing, and daily menu planning.
• Audit inventory, equipment, and maintain clean work areas.
• Monitor portion controls and adhere to sanitation and safety standards.

Skills

Physical strength

Equipment operation

Sanitation practices

Recipe reading

Food production

Health and safety

Allergen awareness

Education

Associate degree in culinary or hospitality management

Job description

UW-Stevens Point is seeking a Chef to ensure dining standards across multiple locations, guiding staff, and delivering high-quality meals according to menus. You will supervise production on shifts, train student workers, and coordinate with Executive Chef and Unit Managers.

The role requires strong knowledge of food production, sanitation, and safety standards, plus the ability to read recipes and develop menus. A pre-employment physical and ServSafe training will be provided during onboarding.