PT Restaurant Chef

The staff and faculty of Northampton Community College share a single goal: to help students transform their lives through education. It's a goal that reaps rewards thousands of times over the course of a career. Employees at Northampton receive competitive compensation and an array of benefits while working on campuses located in a region with a very high quality of life.

We invite you to consider to applying for one of our currently available positions. For more information on the College, please visit www.northampton.edu. For more information on life in the Lehigh Valley, please visit https://www.northampton.edu/about/working-at-ncc/life-in-the-area.html.

NCC is strongly committed to increasing the diversity of the college community and the curriculum. Candidates who can contribute to that goal are encouraged to identify their strengths or experiences in this area.

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Please note that this position will remain open until filled.

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NORTHAMPTON COMMUNITY COLLEGE

CULINARY ARTS DEPARTMENT

PART-TIME RESTAURANT CHEF POSITION

The Culinary Department of Northampton Community College is looking for an experienced, forward-thinking Chef who is passionate about teaching and working with students. The ideal candidate for this position will be a natural leader who always has his/her pulse of current culinary trends. The Chef will be responsible for creating menus, assigning kitchen work, overseeing the student workers/cooks as they prepare the meal for service in the Hampton Winds, kitchen inventory management, ordering and creating specials.

Qualifications:

• Associate Degree in Culinary Arts required
• 5+ years' experience as a Chef in a full-service restaurant
• 2+ years' experience in a supervisory role
• Excellent communication and organizational skills
• Able to work with students and other staff members
• Dedicated to food quality and control
• Strong knowledge of proper food handling and sanitation standards
• ServSafe Manager Certified

  Responsibilities:

• Create par lists of ingredients and disposables
• Create order lists based on par lists, reservations, catering counts and inventory
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the Program Director
• Ensure safety and sanitation practices in the kitchen
• Manage student workers/cooks and delegate tasks related to meal prep, cooking and serving food to diners in a timely fashion
• Monitor food costs
• Create new menus and recipes in collaboration with other Chefs
• Instruction of student workers/cooks in proper cooking methods, cooling methods, meal preparation and kitchen sanitation according to current Health Code regulations
• Maintain the highest culinary standards with menu items, create weekly specials and ensure 100% customer satisfaction with restaurant patrons.