Campus Dining Chef & Team Lead

University of Wisconsin-Stevens Point; Stevens Point, Northern (WI, KY); Hybrid; USD 23,000 - 26,000; Full time

Job summary

University of Wisconsin-Stevens Point's University Dining is seeking a Chef to ensure dining standards across locations. You will oversee food preparation, uphold safety, sanitation, and proper equipment use, and guide student workers under supervision of Executive Chef and Unit Managers.

The role includes recipe development support, daily menu planning, inventory checks, and maintaining quality and portion controls to deliver consistent, wholesome meals.

Qualifications

• Ability to push/pull carts and lift up to 50 lb when storing, stocking, and rotating food products.
• Knowledge of large-scale food production methods and sanitation.
• Ability to read and interpret recipes.
• Knowledge of food products, quality standards, and equipment used in large-scale cooking.
• AllerTrain and ServSafe certification will be offered and required within six months of employment.

Responsibilities

• Greet customers, answer questions, and provide information regarding food preparation and related activities.
• Prepares a variety of food according to customer orders or established menus/recipes, following approved procedures.
• Executes, trains, and assists with leading food production activities and procedures of dining staff and student workers.
• Assists with recipe development, food testing, and daily menu planning to meet anticipated customer needs.
• Audits and maintains inventory, equipment, and clean work areas.
• Monitors and maintains portion controls and adheres to safe food quality, handling, and sanitation processes.

Skills

Food safety

Sanitation procedures

Recipe interpretation

Food production methods

Equipment handling

Team leadership

Education

Associate degree in culinary or hospitality management

2 years related experience

Tools

Ovens

Choppers

Slicers

Job description

University of Wisconsin-Stevens Point's University Dining is seeking a Chef to ensure dining standards across locations. You will oversee food preparation, uphold safety, sanitation, and proper equipment use, and guide student workers under supervision of Executive Chef and Unit Managers.

The role includes recipe development support, daily menu planning, inventory checks, and maintaining quality and portion controls to deliver consistent, wholesome meals.