About Virginia Tech:
Virginia Tech is a public land-grant university, committed to teaching and learning, research, and outreach to the Commonwealth of Virginia, the nation, and the world. Building on its motto of Ut Prosim (that I may serve), Virginia Tech is dedicated to InclusiveVT—serving in the spirit of community, diversity, and excellence. We seek candidates who adopt and practice the Principles of Community, which are fundamental to our on-going efforts to increase access and inclusion, and to create a community that nurtures learning and growth for all of its members. Virginia Tech actively seeks a broad spectrum of candidates to join our community in preparing leaders for the world.
Assists in the supervision and day to day operations of the Dietrick kitchen under the direction of the Executive Chef and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assists in the supervision of employees to ensure all policies and procedures are followed at a high level of customer service at all times in the dining facility. Assists with the procurement of goods and administration of automated food inventory systems (Food Pro). Assists with food production to ensure recipes and food productions are of the highest standards.
Graduate of an accredited culinary program with a minimum of an AOS degree and/or equivalent experience. Commercial kitchen and food service operations experience, including automated food ordering and food preparation. Supervision and management experience in a high volume, and food service establishment required. Ability to communicate effectively with all levels of personnel and public; excellent supervision and leadership abilities; experience providing excellent customer service; ability to handle multiple tasks and serve high volume/quality in a fast paced environment.
Demonstrated experience with computers including Windows, Microsoft Office, Outlook, and automated food inventory systems. ServSafe certification and HACCP certification desired. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. Certified nutrition, sanitation, hospitality management, culinary training, and bakery training preferred.
Employee Category: Staff (Salary)
Appointment Type: Regular
Percent Employment: Full-time
Virginia Tech does not discriminate against employees, students, or applicants on the basis of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, or veteran status; or otherwise discriminate against employees or applicants who inquire about, discuss, or disclose their compensation or the compensation of other employees, or applicants; or any other basis protected by law.
For inquiries regarding non-discrimination policies, contact the executive director for Equity and Access at 540-231-2010 or Virginia Tech, North End Center, Suite 2300 (0318), 300 Turner St. NW, Blacksburg, VA 24061.
Review Date: 02/22/2017