WVSOM Temporary Chef

West Virginia School of Osteopathic Medicine; Lewisburg (WV); On-site; USD 29,000 - 40,000; Full time

Job summary

West Virginia School of Osteopathic Medicine seeks a skilled Temporary Chef to assist with production and presentation of food for banquets and campus events at the Lewisburg campus. The role covers catering from small events to large functions such as Graduation and White Coat Ceremony, reporting to the Director of Food and Beverage.

Pay is $25 per hour, up to 37.5 hours per week, with no benefits. Review of applications begins immediately.

Qualifications

• High School or GED required.
• Associate Degree in Culinary Arts or related preferred, but not required.
• WV Food Handler's Permit required.

Responsibilities

• Prepare food and serve customers for events as needed.
• Determine proper food preparation through tasting and adjustments.
• Ensure proper food handling and storage; review menus and worksheets for events.
• Communicate food quality issues or substitutions to Director or Assistant Director.
• Perform other duties as assigned.

Skills

Interpersonal skills

Communication skills

Knife handling

Culinary skills

Math skills

Kitchen operations

Equipment knowledge

Lifting up to 50lbs

Time management

Professional appearance

Education

High School or GED

Associate Degree in Culinary Arts or related

Job description

Position Title:

WVSOM Temporary Chef

Location:

WVSOM Main Campus, Lewisburg, WV

FLSA Status:

Non-Exempt

Job Description Summary:

The West Virginia School of Osteopathic Medicine (WVSOM) seeks a skilled chef to assist with the production and presentation of food served at banquets and special events for WVSOM as needed. Functions that the Temporary Chef will assist with range from small catering events to large campus-wide functions (i.e. Graduation, Alumni Weekend, White Coat Ceremony, etc.). This position is a temporary position with a pay of $25 per hour, up to 37.5 hours per week as needed; no benefits. This position will report to the Director of Food and Beverage.
Review of applications will begin immediately and candidates are subject to employment and credential verification, reference and background checks. All applications are confidential.

Duties and Responsibilities:

• This position requires the preparation of food and serve customers for events as needed;
• Determine proper food preparation through smelling, tasting, and piercing, adjusting as needed;
• Ensure proper food handling and storage; review menus and catering worksheets prior to events for variety and quantity as needed;
• Communicate food quality issues, food shortages or necessary substitutions to the Director or Assistant Director as needed;
• Perform other duties as assigned.

Percentage:

100

Minimum Education:

High School or GED

Required Licenses/Certification:

Associate Degree in Culinary Arts or related preferred, but not required. WV Food Handler's Permit

Skills Required:

• Strong interpersonal skills with the ability to maintain a professional demeanor in any communication capacity (written or verbal), along with excellent communication skills;
• Intermediate to advanced knife handling skills.
• Advanced culinary skills.
• Ability to perform basic mathematical calculations.
• Knowledge of kitchen production techniques.
• Ability to use commercial kitchen equipment.
• Ability to lift up to 50lbs.
• Ability to plan, organize and set priorities.
• Ability to present a professional positive appearance and attitude at all times.

Type of experience Needed :

Recent and Related Experience in a high-volume dining environment (preferably fine dining)

Amount of Experience Needed (Months/Years):

Over 3 years, up to 4 years

Type of experience Needed :

Customer Service Experience

Amount of Experience Needed (Months/Years):

Over 3 years, up to 4 years

Open Until Filled:

Yes