WVSOM Temporary Chef
West Virginia School of Osteopathic Medicine

Job Info

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Position Title:

WVSOM Temporary Chef

Location:

WVSOM Main Campus, Lewisburg, WV

FLSA Status:

Non-Exempt

Job Description Summary:

The West Virginia School of Osteopathic Medicine (WVSOM) seeks a skilled chef to assist with the production and presentation of food served at banquets and special events for WVSOM as needed. Functions that the Temporary Chef will assist with range from small catering events to large campus-wide functions (i.e. Graduation, Alumni Weekend, White Coat Ceremony, etc.). This position is a temporary position with a pay of $25 per hour, up to 37.5 hours per week as needed; no benefits. This position will report to the Director of Food and Beverage.

Review of applications will begin immediately and candidates are subject to employment and credential verification, reference and background checks. All applications are confidential.

West Virginia School of Osteopathic Medicine is an equal opportunity employer and is committed to enhancing diversity among its faculty and staff.

Duties and Responsibilities:

• This position requires the preparation of food and serve customers for events as needed;
• Determine proper food preparation through smelling, tasting, and piercing, adjusting as needed;
• Ensure proper food handling and storage; review menus and catering worksheets prior to events for variety and quantity as needed;
• Communicate food quality issues, food shortages or necessary substitutions to the Director or Assistant Director as needed;
• Perform other duties as assigned.

Percentage:

100

Minimum Education:

High School or GED

Required Licenses/Certification:

Associate Degree in Culinary Arts or related preferred, but not required. WV Food Handler's Permit

Skills Required:

• Strong interpersonal skills with the ability to maintain a professional demeanor in any communication capacity (written or verbal), along with excellent communication skills;
• Intermediate to advanced knife handling skills.
• Advanced culinary skills.
• Ability to perform basic mathematical calculations.
• Knowledge of kitchen production techniques.
• Ability to use commercial kitchen equipment.
• Ability to lift up to 50lbs.
• Ability to plan, organize and set priorities.
• Ability to present a professional positive appearance and attitude at all times.

Type of experience Needed :

Recent and Related Experience in a high-volume dining environment (preferably fine dining)

Amount of Experience Needed (Months/Years):

Over 3 years, up to 4 years

Type of experience Needed :

Customer Service Experience

Amount of Experience Needed (Months/Years):

Over 3 years, up to 4 years

Open Until Filled:

Yes

Quick Link to Posting:

https://careers.wvsom.edu/postings/2986

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