CHEF ASST

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Characteristic Duties

Accurately read and adhere to standardized recipes for all meals either in a back-of-house production kitchen or a front-of-house station.

Prepare food items providing consistent food quality and maintain accurate nutritional standards; consistently checking ingredients and tasting products for accuracy, quality, quantity and visual presentation.

Assist the Chef / Manager in the implementation, follow-through and verification of quality, production and presentation standards. To include line checks and pre service reviews.

Use organizational skills to prioritize tasks, including preparation of multiple food orders; simultaneously execute tasks in various work areas to assure all food items are available for service. Maintain daily prep list to organize daily activities based on the needs of the operation.

Coordinate, assign and inspect the work of staff to ensure that timely production is accomplished and standards are met in the areas of waste control, food appearance, quality, taste, texture and quantity.

Communicate daily with culinary and management staff regarding food products, supplies, equipment and staffing needs in order to meet production requirements.

Document and communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues.

Operate and ensures all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.

Assist the Chef and Management in menu and recipe development, including related portioning and service standards. Remain current on industry trends and new concepts and assist in the development of new concepts.

Participates in training programs and meetings as necessary or requested.

Assist in the training and development of employees.

Communicate with guests and respond to inquiries about the food; provide information about ingredients and allergens.

Understand and follow Health Code Regulations at all times while maintaining proper food handling procedures. This include receiving, time and temperature controls, proper storage procedures, sanitation standards, product inspection, and recording food temperatures according to Michigan Dining HACCP Plans and Departmental Policies.

Examines food and supplies received to assure quality, freshness and appearance.

Must be Serv-Safe certified and able to function as Person In Charge, in the absence of other supervision. Serv-Safe must be obtained within 30 days of appointment.

Maintain a clean work environment. Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.

Participate in and coordinate the presentation or display of foods and equipment for service, to include, banquet, plated and retail items.

Assist in product ordering and receiving.

Work sustainably by assisting in the reduction of waste in the preparation, service and reservice of food items, monitoring efficient use of resources.

Earn a Living Wage - M|Dining positions range from $19 - $26per hour, with annual increases.
Work-Life Balance - consistent schedules and paid holidays.
Culinary Excellence - M|Dining has received national recognition for culinary achievements.
Unbeatable Benefits - health, dental, vision, and matched retirement contributions.
Growth opportunities - continuing education and tuition assistance, culinary certifications.
Locations near AAATA bus routes, with free bus fare for employees.
Having trouble applying? Contact foodiejobs.

Being part of something greater, of serving a larger mission of discovery and care; that's the heart of what drives people to work  some way, great or small, every person here helps to advance this world-class institution. It's adding a purpose to your profession. Work at Michigan and become a victor for the greater good.

• Ability to demonstrate excellent customer service skills including the ability to interact…