Banquet Chef

  • Amherst College
  • Amherst, MA 01002-5000, US
  • May 16, 2018
Full time Other

Job Description



Full-time, year round position, job group and level AO-5

Amherst College's Dining Services Department invites applications for the position of Banquet Chef. Amherst College has profoundly transformed its student body in terms of socioeconomic status, ethnicity, and nationality, among other areas. Today, nearly one-quarter of Amherst's students are Pell Grant recipients; 45 percent of our studentsidentify as domestic students of color. Our expectation is that the successful candidate will excel at working in a community that is broadly diverse with regard to race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion.

The Banquet Chef supports the efforts of Amherst College Dining Services by providing the campus community with excellent service through the production of our menus. The position assists the Executive Chef and Executive Sous Chef in leading and developing the culinary team. This individual creates, manages, and serves seasonal, fresh menus from exceptional ingredients. The position must possess the technical abilities and knowledge required of its subordinate staff and is well versed in food, its history, and trends in a global forum. The Banquet Chef takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.

Reporting to the Executive Chef, with direction received from the Executive Sous Chef and Catering Manager; the Banquet Chef ensures that our customers' expectations are fulfilled while managing and supporting the efforts of the Catering Culinary Team in both our catered events and our staff dining venue. This individual works cooperatively with all employees in support of the mission, standards and goals of the Dining Services Department at Amherst College. Responsibilities include: direct supervision of the culinary team, menu and process development, resource management, loss prevention and product purchasing. Additionally, the Banquet Chef provides instruction and direction to all employees throughout the department whenever necessary. This position requires the ability to perform work in public venues and at times interacts directly with our customers. The Banquet Chef's primary role is to work to continuously elevate the department's food and service product in order to meet and exceed our customers' expectations while maintaining strict operational standards of quality, health and safety and performing such in a financially responsible manner.

The work schedule varies and corresponds to the College's operational needs, specifically to our catering business volumes. This involves the coverage of catering and campus-wide events as well as assisting with coverage in our student dining program. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.

Key Responsibilities

Supervision
  • Engage, instruct, and supervise culinary staff; coordinate assistants, and oversee daily production and direct the rotation of assignments
  • Assist with the professional development of the culinary team through training, coaching and re-enforcing of standards
  • Communicate proactively operational needs, concerns, and issues
  • Assist with performance evaluation and developmental plans
  • Supervise and develop service staff on food storage, menu portioning and handling of menu items; details of ingredients; information about special meal needs and student diets; new menu items; par levels and production overages and shortages; menu changes
  • Perform Inspections of Stations and Service areas in support of established standards
  • Maintain the accuracy of production schedules and usage reports
  • Manage inventory and the organization of Production Storage Areas, improving efficiencies
  • Assist with purchasing product; maintain purchasing specifications and vendor requirements
  • Promote and Advance our standards of quality and service, and the safety of our work environment
  • Perform routine equipment inspection informing management of repair and replacement needs
  • Provide and maintain the tools, resources, and information necessary to ensure the team's success
  • Manage resources effectively to reduce and prevent waste and loss

Preparation
  • Provide weekly staff schedule to Supervisor for review and communicate additional coverage needs proactively
  • Prepare menu items to established standard as an individual and when leading the teams work
  • Purchase, store, and inventory ingredients
  • Maintain operational standards and Health Department regulations
  • Insure that all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment

Menus
  • Collaborate with the Chef on menu development and implementation
  • Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality, and produced in an efficient and consistent manner
  • Complete and insure the accuracy of the production sheets at the conclusion of each meal period

QUALIFICATIONS

Required
  • High School Diploma or equivalent plus specialized culinary training
  • Current ServSafe Manager Certification or be able to achieve within (6) months of employment
  • Allergen Awareness as required by the Commonwealth of Massachusetts
  • 5+ years of leadership experience in food preparation
  • Technically proficient in Volume Hot and Cold Food Production and Culinary fundamentals
  • Proficient in Microsoft Word and Excel with experience in menu management software systems
  • Strong verbal and written communication, customer service, organizational, and time management skills
  • Ability to taste and work with any and all ingredients used
  • Ability to mathematically reduce and expand measurements required by recipe
  • Attention to detail

Preferred
  • Associate's or Bachelor's Degree in Culinary Arts
  • Driver's License and successful credentialing in order to operate College vehicles

Environmental and Physical Demands
  • Frequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levels
  • Ability to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 pounds with assistance
  • Constant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wrists
  • Bending, squatting, and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stairs
  • Manual dexterity including grasping and manipulating tools/equipment, and adjusting controls
  • Close visual concentration including the ability to perceive color, contrast, and depth
  • Ability to taste and work with any and all ingredients used
APPLICATION INSTRUCTIONS

Interestedcandidates should submit a cover letter, resume, the names and contact information (email and/or telephone numbers) for three professional references. Review of applications will begin immediately and will continue until position is filled.
ABOUT AMHERST COLLEGE
Amherst College is an equal opportunity employer and encourages women, persons of color, and persons with disabilities to apply. The College is committed to enriching its educational experience and its culture through the diversity of its faculty, administration, and staff.
Amherst College, one of the premier liberal arts colleges in the nation, is located in Amherst, Massachusetts, a town of approximately 35,000 residents in the western part of the state. The college's community is composed of about1,800 students from 48 states, plus Washington, D.C., Puerto Rico and 54 countries around the world, and about 1,000 staff and faculty. The college's scenic 1,000-acre campus includes a 500-acre wildlife sanctuary and the Book & Plow Farm ; three museums: Emily Dickinson Museum , Beneski Museum of Natural History and Mead Art Museum ; and multiple educational and cultural venues and resources through the Five College Consortium. The town of Amherst offers an amazing variety of coffee shops, restaurants and entertainment, and a very active outdoor life. Our vibrant campus, diverse community and beautiful surrounding, makes Amherst College and the Town of Amherst the perfect place to work, learn and live!

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