Cook Position Available In Spartanburg, South Carolina

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• +| || || The
• cook/chef
• is responsible for planning, organizing and || participation in the preparation, cooking and serving of a variety of || foods for our lunch service as well as ensuring the dinner shift is || prepared.

This position will oversee all aspects of food production || and menu development. The Chef is responsible for maintaining high || standards of food quality, safety, and sanitation while delivering || outstanding service to our diverse community. || ||

• Areas of Responsibility:

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• Assist in planning and executing creative and diverse food || options that meet the dietary preferences and nutritional needs || of our campus community. ||
• Manage day-to-day kitchen operations, including food preparation, || cooking, and inventory. ||
• Ensure compliance with food safety and sanitation regulations, as || well as university policies and procedures. ||
• Train, supervise, and evaluate kitchen staff, providing guidance || and feedback to promote professional growth and development. ||
• Collaborate with the Director of Dining and Assistant Director to || develop and manage budgets, control costs, and optimize food || purchasing and inventory management processes. ||
• Foster a positive work environment based on teamwork, respect, || and open communication. ||
• Stay updated on culinary trends, industry best practices, and || nutritional guidelines, and incorporate them into menu planning || and food preparation techniques. ||
• Work closely with students, staff, and faculty to address dietary || restrictions, allergies, and special event requirements. || || || ||

• Skills, Knowledge and Abilities:

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• Extensive knowledge of culinary techniques food safety || standards, and kitchen management principles. ||
• Strong leadership and interpersonal skills, with the ability to || motivate and inspire a diverse team. ||
• Excellent organizational and time management abilities, with a || focus on efficiency and productivity. ||
• Creative flair and passion for culinary innovation, with a || commitment to delivering high-quality, flavorful meals. ||
• Ability to work collaboratively with cross-functional teams and || adapt to changing priorities and requirements. ||
• Proficiency in menu planning, recipe development, and cost || control. ||
• Understanding of dietary restrictions, food allergies, and || special dietary needs. || || || ||

• Working Conditions:

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• May work long, irregular hours that include weeknights, weekends, || and holidays. ||
• Must stand for extended periods. ||
• Are often exposed to hot and cold temperatures. ||
• Occasionally work near contaminants and hazardous equipment. ||
• Often work in a noisy and distracting environment. || || || || ||

• Physical Requirements:

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• Physical demands of this position include repetitive movements, || bending, twisting, reaching overhead, and carrying weighted || materials up to 50 lbs. Must be able to handle, control, or feel || objects, tools, or controls. || || || || ||

• Education and Experience:

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• Experience as a Chef or similar role in a high-volume food || service environment, preferably in a university or large-scale || cafeteria setting. ||
• Culinary degree or equivalent certification from a recognized || culinary institution, strongly preferred ||
• ServSafe certification or ability to attain || ||