We are pleased to announce an opening for a full-time Catering Chef position in Dining Services. This position will organize and oversee the day-to-day operations of all Faculty House meals and catering functions on campus. Responsibilities include:

• Oversight of daily/weekly ordering of food and supplies ensuring quality and consistency.
• Responsible for the production of food for consistency, flavor, and presentation.
• Overall sanitation of the kitchen, equipment, and storage areas.
• Supervise all kitchen staff and support.
• Planning, production, organizing and supervising of a wide variety of catered events.
• Understanding of various ethnic dishes, vegetarian, vegan and religious cuisines.
• Ensures all food items are accurately labeled for food allergens.
• Utilization of Lean Path Waste Reporting System for pre-consumer waste.
• Coordinate production and staffing needs for large catering and campus student events.
• Responsible for menu forecasting and ordering on a timely basis using CBORD/FSS System.
• Supports sustainable program by purchasing locally grown produce when possible.
• Ensures proper food storage per MA Food Code.
• Establish daily/weekly cleaning schedules for the unit kitchen.
• Assists the manager in the development/interaction of the kitchen staff.

Application review will begin on December 9, 2024, and will continue until the position is filled. Employment at Williams is contingent on the verification of background information submitted by the applicant.

Williams College is committed to building a diverse and inclusive community where members from all backgrounds can live, learn, and thrive.

• Initial schedule of forty hours weekly year-round.
• Overtime may be required.
• Pay starts at $30 - $32 per hour, commensurate with experience.

• Bachelor's Degree or Culinary Degree from an accredited university, college, or culinary association preferred.
• 5+ years' experience in a similar culinary management position.
• Excellent time management, scheduling, and organizational skills.
• Ability to work effectively in a fast-paced environment.
• Ability to lift heavy objects and remain active for long periods of time.
• Serve Safe and/or HACCP federal guideline certification is necessary.
• Ability to drive a catering truck is required.