Share your passion for food and showcase your talent for creating delicious meals as a team member of College Fresh. As a College Fresh chef, creativity knows no bounds! You will be able to travel to locations throughout the country to showcase your culinary skills. We are cooking up something great; we are just missing one ingredient...you!

Objective/Summary

Responsible for the food service program of the assigned location, as a direct outreach of College Fresh's vision and goals: fresh, made from scratch food and outstanding customer service. Ensure transitionary and start-up services align with the organization mission and vision.

Essential Functions

• Order, stock, prepare, and serve food to residents of the specific fraternity or sorority assigned.
• In lieu of or in conjunction with the new Chef, assist with managing the budget, keeping invoices organized and turned in as directed by management.
• Develop and post weekly menu, submit to menu sharing system in advance as directed by Market or Regional Manager.
• Prepare all foods on the menu, maintain kitchen and all food service areas in accordance with public health guidelines and the highest/freshest quality levels.
• Conduct on-site interviews and skills assessments for Chefs and subordinate staff hiring and training as directed by Culinary Operations and Corporate Leadership Teams.
• Represent College Fresh in a professional manner with clients, including house members, corporate headquarters, local alumni, and house director or property manager on a daily basis.
• Provide excellent customer service -- addressing clients' needs, requests, and concerns in a prompt, professional, and courteous manner.

Other Functions

• Adhere to all management, client, state, and local cleanliness and sanitation regulations.
• Receive inventory, stock all supplies/staples, and clean all service areas per contract specifications and public health regulations.
• May be asked to prepare occasional special event meals such as recruitment, homecoming, Dads Day, Moms Day, etc. as required.
• Perform routine assignments such as dishwashing, mopping, garbage removal, etc., if required and/or in the absence of dedicated staff.
• All other duties as assigned (as directed and/or agreed upon with Regional Manager and/or Vice President).

Position Type/Expected Hours Of Work

This position is full-time and could work varying schedules between Monday and Sunday.

Work Environment

This job operates in a kitchen environment, housed with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chefs knives. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 30 pounds or less. The position requires the ability to follow written and oral instructions and procedures.

Travel

Must be able to travel nationwide, independently, incorporating overnight stays with little advanced notice and for extended periods of time.

• Competitive pay.
• Eligible for up to 160 hours per academic year of paid vacation.
• Health insurance (employer shared premium), dental insurance, vision insurance.
• 401(k) with company match.
• Paid sick leave.
• Paid Parenting Leave.
• Employee Assistance Program.
• Cell phone reimbursement.
• Covered costs for food handler training and certification.

• Minimum of 2 years of head chef experience.
• Extensive knowledge of food preparation, kitchen management, menu planning, organization, and leadership.
• Ability to obtain and maintain a current Servsafe Food Protection Manager and Food Allergen certificate.
• Ability to obtain and maintain a valid driver’s license with a satisfactory driving record.
• Ability to maintain proof of individual auto insurance.