WI3661728

1

$16 + hourly

First Shift (Day)

40

JOB REQUIREMENTS: JOB ID: 20758 TTC Title and Code: Chef (DS003) FTE:
87.5% Principal Work Location: UW-Stevens Point Main Campus, Debot and
Dreyfus University Center Supervisor: Michael Botwinski, Executive Chef
Department: Dining and Summer Conferences Position Summary: This Lead
position ensures that dining standards are attained so customers have an
enjoyable dining experience in any of our facilities. These operations
include Residential Dining, Lower Market Place, Food Court, Coffee Shops
and Catering areas within University Dining. Among the standards are
courteous service, proper sanitation procedures, proper use and care of
equipment, and the efficient production of quality, wholesome, and
properly prepared foods according to standardized menus and recipes.
These standards are maintained through a corps of student employees and
classified staff who receive training and leadership from this position.
This position will assist the Sous Chefs in coordinating and leading the
production activity of 4-50 employees on any one shift. University
Dining is a department within the Student Affairs division and is
closely linked with the University Centers and Housing and Residence
Life. Shift: Sunday-Saturday per schedule. Evening, Weekend and Holiday
hours will be required. Anticipated Appointment Date: May/June 2024 To
Ensure Consideration: Applications received by 04/25/2024 are ensured
full consideration. Human Resources Contact: If you have any questions
regarding the application process, need special arrangements, or if you
submitted your application with missing materials, please call or email:
Human Resources Email: human.resources@uwsp.edu Phone: 715-346-2606 For
additional details and to apply, visit the following website and search
for Job ID 20758: www.careers.wisconsin.edu \*\*\*\*\* OTHER EXPERIENCE
AND QUALIFICATIONS: Required Qualifications Knowledge of efficient and
safe use and cleaning procedures of food service equipment such as
ovens, choppers, slicers, etc. Knowledge of food production methods and
procedures including sanitation, weights, and measures Ability to read
and interpret recipe information and production sheets from menu
management system. The work environment requires that the incumbent
communicate courteously, following customer service standards to
vendors, supervisors, customers, and all DSC team members, often under
stressful circumstances. The work must be performed within time
constraints meetings quality schedules, and deadlines. Thorough
knowledge of food products, quality standards, and experience in the use
of materials, methods, and equipment used in large scale cooking.
Ability to independently coordinate and guide preparation activities on
a large scale. Extensive knowledge of sanitation and health precautions
in food preparation and service. The ability to obtain ServSafe
Certification within three months of hire and complete recertification
within three months of expiration. Working knowledge of food allergens,
values, and nutrition. Ability to prepare food for special menus and
adapt recipes as needed. Preferred Qualifications Ability to drive a
state vehicle Prefer Associates Degree in Culinary or Hospitality
Management or Related Exp \*\*\*\*\* APPLICATION INSTRUCTIONS: Apply
Online: www.careers.wisconsin.edu

Attn: Human Resources - UW - STEVENS POINT
2100 Main St Rm 133
STEVENS POINT, WI 54481