at University of Illinois in Urbana, Illinois, United States
Job Description
Beckman Café Chef - Beckman Institute for Advanced Science and TechnologyBeckman Institute for Advanced Science and Technology
The Beckman Institute for Advanced Science and Technology at the University of Illinois Urbana Champaign has an opening for a Beckman Café Chef.
Job Summary
The Beckman Café Chef is responsible for the ordering, production, and supervision of all food service operations related to catering. This position involves the planning and execution of menus, supervision of culinary staff, and coordination of special events. The Beckman Café Chef will contribute to a culture of diversity, equity, and inclusion within the workplace.
Duties & Responsibilities
- Supervision
• Plan and conduct training programs for food production and service staff to maintain quality standards.
• Coordinate and participate in the preparation and presentation of special events or catering meal services.
• Evaluate quality, quantity control, presentation, and overall menu appeal.
• Serve as one of the principal sanitarians for food service.
• Plan, coordinate, and demonstrate procedures for food displays and garnishing.
• Monitor kitchen equipment care and condition, reporting malfunctions as needed.
• Recommend staffing levels and equipment needs, including layout and design.
• Implement diversity, equity, and inclusion initiatives. - Menu Management
• Maintain computerized food production recipe files.
• Prepare reports as requested for the Food Service Administrator IV and Finance Team
• Take charge of the planning of catering and café menus. - Recipe & Menu Development and Execution
• Test and evaluate food products and equipment for use in catering services.
• Test and review recipes for food cost, palatability, and appearance.
• Standardize recipes used in menu preparation; develop new recipes; revise standardized recipes; prepare detailed preparation instructions, portion-size recommendations, and yield determinations. - Other Responsibilities
• Interview applicants and make hiring recommendations.
• Coordinate activities involving students in training.
• Perform other related duties as assigned.
1. Any combination totaling two (2) years (24 months) from the categories below:
A. College coursework in the culinary arts field, as measured by the following conversion table or its proportional equivalent:
- 30 semester hours equals one (1) year (12 months)
- Associate's degree (60 semester hours) equals eighteen months (18 months)
- 90 semester hours equals two (2) years (24 months)
- Bachelor's Degree (120 semester hours) equals three (3) years (36 months)
C. Skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (meats, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice.
2. Two (2) years (24 months) of progressively broader and more responsible work experience in food production. The experience must have included work in a variety of cuisines, quality standards, cost controls, recipe development, catering, and food styling.
3. One (1) year (12 months) of supervisory experience in a culinary setting.
4. Two (2) years (24 months) as a chef in a commercial or institutional operation.
Note: As required by the position to be filled, possession of the American National Standards Institute (ANSI) accredited Certified Food Protection Manager (CFPM) or per PA 100-0194 and/or PA 100- 0954, a valid Illinois Food Service Sanitation Manager Certification (FSSMC).
Preferred Qualifications
•Certified Sous Chef or Higher certification from the American Culinary Federation.
•Successful completion of an associated degree or higher from an accredited culinary arts program.
•Extensive, high-end catering experience, including supervising staff.
Knowledge, Skills and Abilities
- Knowledge of food service organization, operation, methods, and equipment.
- Full knowledge of food management techniques, including purchasing, food storage, inventory, food production and control, service personnel management, marketing, financial management, facilities management, and health and safety regulations.
- Knowledge of sanitation procedures and safe food handling.
- Extensive knowledge of various institutional food service operations.
- Knowledge of computer programs related to menu management, inventory management, catering programs, and point-of-sale systems.
- Principles and processes for providing customer and personal services.
- Business and management principles in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
- Training design, teaching and instruction for individuals and groups, and measurement of training effects.
- Marketing strategies, merchandising, and promotional advertising.
- Researching current trends to write and standardize recipes.
- Strong verbal and written communication, interpersonal, and customer service skills.
- Intermediate math skills, including cash handling.
- Good recordkeeping and concise report preparation.
- Service orientation, decision-making, independent judgment, initiative, and leadership.
- Ability to supervise, work with a variety of people, read, understand, follow, and enforce all policies and procedures, meet deadlines, exercise sound judgment, deal effectively with conflicts, and organize, prioritize, and multitask.
Physical Demands:
• Standing and walking constantly.
• Frequent lifting/carrying, pushing/pulling, balancing, reaching, grip/dexterity, twisting, talking, hearing, and repetitive motions.
• Occasional use of stairs, bending/stooping, and sitting.
• Rarely kneeling, squatting/crouching, climbing.
• Frequent operation of heavy machinery/equipment.
• Constant visual acuity and physical exertion.
• Work in environments with extreme temperatures, humidity, noise, and occasional hazards.
Working Conditions:
• Work performed in an industrial kitchen with some discomfort in low and high temperature areas.
• Risk involved when working with dangerous machinery, wet floors, and exposure to open flames.
Appointment Information
This is a 100% full-time Civil Service Food Service Chef position, appointed on a 12-month basis. The expected start date is as soon as possible after September 2, 2024. The salary range for this position is $56,000-$60,000 per year. Final salary offered will be determined by a thorough assessment of available market data, internal salary equity, candidate experience and qualifications, collective bargaining agreements, and budget constraints.
Sponsorship for work authorization is not available for this position.
Position work hours may vary with occasional weekend work.
For more information on Civil Service classifications, please visit the SUCSS web site at https://www.sucss.illinois.gov/pages/classspec/default.aspx.
Application Procedures & Deadline Information
Applications must be received by 6:00 pm (CST) on August 19, 2024. Apply for this position by visiting jobs.illinois.edu and using the Apply Now button at the top or bottom of the posting. In order to be considered as a transfer candidate, you must apply for this position. Applications not submitted through https://jobs.illinois.edu will not be considered. Please submit a cover letter, resume, and contact information for three professional references. If required by the position, transcripts or other documentation of credentials are to be provided no later than the first day of employment. For further information about this specific position, please contact Beckman HR at hr@beckman.illinois.edu. For questions regarding the application process, please contact 217-333-2137
The University of Illinois System is an equal opportunity employer, including but not limited to disability and/or veteran status, and complies with all applicable state and federal employment mandates. Please visit Required Employment Notices and Posters to view our non-discrimination statement and find additional information about required background checks, sexual harassment/misconduct disclosures, and employment eligibility review through E-Verify .
Applicants with disabilities are encouraged to apply and may request a reasonable accommodation under the Americans with Disabilities Act (2008) to complete the application and/or interview process. Requests may be submitted through the reasonable accommodations portal , or by contacting the Accessibility & Accommodations Division of the Office for Access and Equity at 217-333-0885, or by emailing accessibility@illinois.edu .
Requisition ID: 1025892
Job Category: Administrative
Apply at: https://jobs.illinois.edu
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