Production Chef

Company: The Johns Hopkins University
Location: Baltimore
Posted on: November 1, 2024

Job Description:

Press Tab to Move to Skip to Content Link Johns Hopkins strongly encourages, but no longer requires, at least one dose of the COVID-19 vaccine. The seasonal flu vaccine requirement remains unchanged. Exceptions may be provided under certain circumstances. -Click here for more information. . Select how often (in days) to receive an alert: Create Alert We are seeking a -Production Chef -who will assist in managing and overseeing the day-to-day operations in a dining location. Responsibilities includeassisting with daily menus, dietary needs, training programs, food safety, food production and presentation, inventory management and cost control, adherence to local, state, and national food sanitation regulations, and proper use of necessary kitchen equipment. The Production Chef will collaborate with the Sous Chef, Chef de Cuisine, and Location Manager to execute operations and procedures at dining locations.Specific Duties & Responsibilities

• Works with the Sous Chef to provide location support in Foodservice Menu Management systems - assigning, collecting, and entering both forecasting and post-production data.
• Supports the Sous Chef and Bargaining Unit Team in daily quality, consistency, and adherence to culinary standards.
• Assists in training and supervising kitchen personnel in culinary activities.
• Helps in the execution of daily food production and preparation for assigned locations.
• Estimates food consumption, supports recipe development and enforces production recipes to ensure consistent quality, presentation technique, quality standards, plans, and price menus.
• Works with location management team to support and manage production and ordering systems for location.
• Assists the location team in managing the Bargaining Unit team members to ensure proper execution of the menu daily.
• Ensures culinary equipment is properly operated and maintained.
• Assists in the supervision of kitchen personnel with oversight for hiring, training, and execution.
• Ensures daily compliance with sanitation and safety requirements, ensuring a safe and sanitary work environment.
• Supports the Sous Chef and Bargaining Unit Team in meeting labeling requirements and ensuring compliance with allergen containment procedures.
• Collaborates on new ideas and trends throughout university dining plans to meet the needs of Dining customers.Leadership and Internal Relationship Building
  • Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout locations.
  • Promotes a cooperative work climate, maximizing productivity and morale.
  • Displays a positive attitude towards team members.
  • Mentors the culinary and operations BU team to develop their skills and teamwork abilities.Special Knowledge, Skills, and Abilities
    • Proven ability to lead and develop a diverse team.
    • Ability to maintain organization in a changing environment.
    • Exhibits initiative, responsibility, flexibility, and leadership.
    • Able to communicate effectively with the management team, guests, and team members.
    • Ability to taste and evaluate food and beverage products.
    • Ability to lead staff in adhering to standards while being judicious and fair.
    • A dynamic personality with the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly. We are seeking a -Production Chef -who will assist in managing and overseeing the day-to-day operations in a dining location. Responsibilities includeassisting with daily menus, dietary needs, training programs, food safety, food production and presentation, inventory management and cost control, adherence to local, state, and national food sanitation regulations, and proper use of necessary kitchen equipment. The Production Chef will collaborate with the Sous Chef, Chef de Cuisine, and Location Manager to execute operations and procedures at dining locations.Specific Duties & Responsibilities
      • Works with the Sous Chef to provide location support in Foodservice Menu Management systems - assigning, collecting, and entering both forecasting and post-production data.
      • Supports the Sous Chef and Bargaining Unit Team in daily quality, consistency, and adherence to culinary standards.
      • Assists in training and supervising kitchen personnel in culinary activities.
      • Helps in the execution of daily food production and preparation for assigned locations.
      • Estimates food consumption, supports recipe development and enforces production recipes to ensure consistent quality, presentation technique, quality standards, plans, and price menus.
      • Works with location management team to support and manage production and ordering systems for location.
      • Assists the location team in managing the Bargaining Unit team members to ensure proper execution of the menu daily.
      • Ensures culinary equipment is properly operated and maintained.
      • Assists in the supervision of kitchen personnel with oversight for hiring, training, and execution.
      • Ensures daily compliance with sanitation and safety requirements, ensuring a safe and sanitary work environment.
      • Supports the Sous Chef and Bargaining Unit Team in meeting labeling requirements and ensuring compliance with allergen containment procedures.
      • Collaborates on new ideas and trends throughout university dining plans to meet the needs of Dining customers.Leadership and Internal Relationship Building
        • Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout locations.
        • Promotes a cooperative work climate, maximizing productivity and morale.
        • Displays a positive attitude towards team members.
        • Mentors the culinary and operations BU team to develop their skills and teamwork abilities.Special Knowledge, Skills, and Abilities
          • Proven ability to lead and develop a diverse team.
          • Ability to maintain organization in a changing environment.
          • Exhibits initiative, responsibility, flexibility, and leadership.
          • Able to communicate effectively with the management team, guests, and team members.
          • Ability to taste and evaluate food and beverage products.
          • Ability to lead staff in adhering to standards while being judicious and fair.
          • A dynamic personality with the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.
            
            Minimum Qualifications
            
            • High School Diploma or graduation equivalent required.
              
              • Additional related experience may substitute for required education, to the extent permitted by the JHUequivalency formula.
                
                • Three (3) years related experience required. Experience should include previous experience in a food service operation in a supervisory role or higher with a preference for collegiate dining, managing the service and repair of food service facilities and equipment, and working in a contract management environment.
                  
                  • Current Serv Safe certification or the ability to be certified within three months of employment.
                    
                    Preferred Qualifications
                    
                    • Bachelors Preferred.
                    • Familiarity with board plan operations and menu cycles is a plus.
                    • Experience with foodservice management software.
                    • Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary need.Classified Title: Dining Services Coordinator -
                      Job Posting Title (Working Title): -Production Chef
                      Role/Level/Range: ATO 37.5/02/OE
                      Starting Salary Range: $18.20 - $33.90 HRLY ($55,000 targeted; Commensurate with experience) -
                      Employee group: Full Time -
                      Schedule: 5 days a week with 2 days off - varied schedule -
                      Exempt Status: -Non-Exempt -
                      Location: -Homewood Campus -
                      Department name: Hopkins Dining
                      Personnel area: University Student Services - Total Rewards
                      The referenced base salary range represents the low and high end of Johns Hopkins University's salary range for this position. Not all candidates will be eligible for the upper end of the salary range. Exact salary will ultimately depend on multiple factors, which may include the successful candidate's geographic location, skills, work experience, market conditions, education/training and other qualifications. Johns Hopkins offers a total rewards package that supports our employees' health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/ .Education and Experience Equivalency
                      Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines: JHU Equivalency Formula: 30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. Additional related experience may substitute for required education on the same basis. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job.Applicants Completing Studies
                      Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date.Background Checks
                      The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate's conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function.Diversity and Inclusion
                      The Johns Hopkins University values diversity, equity and inclusion and advances these through our key strategic framework, the JHU Roadmap on Diversity and Inclusion .Equal Opportunity Employer
                      All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.Accommodation Information
                      If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the Talent Acquisition Office at jhurecruitment@jhu.edu . For TTY users, call via Maryland Relay or dial 711. For more information about workplace accommodations or accessibility at Johns Hopkins University, please visit https://accessibility.jhu.edu/ .Vaccine Requirements
                      Johns Hopkins University strongly encourages, but no longer requires, at least one dose of the COVID-19 vaccine. -The COVID-19 vaccine does not apply to positions located in the State of Florida. We still require all faculty, staff, and students to receive the seasonal flu vaccine . Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. -This change does not apply to the School of Medicine (SOM). SOM hires must be fully vaccinated with an FDA COVID-19 vaccination and provide proof of vaccination status. For additional information, applicants for SOM positions should visit https://www.hopkinsmedicine.org/coronavirus/covid-19-vaccine/ -and all other JHU applicants should visit https://covidinfo.jhu.edu/health-safety/covid-vaccination-information/ .The following additional provisions may apply, depending upon campus. Your recruiter will advise accordingly.
                      The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.
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Keywords: The Johns Hopkins University, Potomac , Production Chef, Professions , Baltimore, Maryland