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