Chef de Cuisine - University of Nebraska Athletics
Aramark, Lincoln, NE, United States
Title: Chef de Cuisine – University of Nebraska Athletics
Requisition #: 649275
Location: Lincoln, NE, US 68588
Job Description
The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.
Job Responsibilities
Trains and leads kitchen personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardizes production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
Qualifications
At least 2-3 years in a related position
At least 2-3 years of post‑high school education, preferably a culinary degree
Advanced knowledge of the principles and practices within the food profession
Experiential knowledge of management of people and/or problems
Verbal, reading, and written communication skills
Equal Employment Opportunity Statement
We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
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Requisition #: 649275
Location: Lincoln, NE, US 68588
Job Description
The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.
Job Responsibilities
Trains and leads kitchen personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardizes production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
Qualifications
At least 2-3 years in a related position
At least 2-3 years of post‑high school education, preferably a culinary degree
Advanced knowledge of the principles and practices within the food profession
Experiential knowledge of management of people and/or problems
Verbal, reading, and written communication skills
Equal Employment Opportunity Statement
We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
#J-18808-Ljbffr