Highlands College

Summary of Responsibilities:

This role leads the daily culinary operations of The View under the guidance of the Restaurant Manager and Executive Chef. Chef de Cuisine’s responsibilities include ensuring quality & timely food preparation, effective scheduling, cost management of food and labor, sanitation, training of staff, and assisting with menu creation and product selection.

Note: The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View.

Specific Duties and Responsibilities:

  • Assist with menu creation and product resourcing under the direction of the Executive Chef and Restaurant Manager
  • Understanding business needs and scheduling kitchen staff to meet these needs while adhering to budget parameters
  • Prepare quality food for menu and business demand
  • Ensure immaculate sanitation and proper handling of food in compliance with Health Code and other government regulation
  • Above Health Code standards, ensure The View kitchen is always ready for VIP tours through impeccable cleanliness, organization, and maintenance
  • Ensure cuisine exceeds the expectations of all patrons
  • Lead the procurement, purchasing, and inventory of all kitchen products for best quality at a great value
  • Assist with the hiring of kitchen staff in alignment with Highlands College
  • Responsible for ensuring all kitchen staff are trained thoroughly to fulfill The View promise or mission statement
  • Creates a positive, helpful learning lab for employees and students to assist them in practical life lessons and Character development
  • Ensure compliance with sanitation and safety regulations

Other Duties

  • Participate in ministry at Church of the Highlands and Highlands College by leading small groups
  • Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle

Leadership Requirements

  • Provide leadership to kitchen staff and students, specifically with culinary skills, food preparation, time management, sanitation, hospitality, etc
  • Ability to work and lead a team and Highland College students in a “learning lab environment"
  • Lead and develop teams to effectively reach set goals
  • Influences others using rational arguments. Identifies basis for compromise and reaches an agreement
  • Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding
  • Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals
  • Reviews progress achieved, publicly and privately recognizing achievement
  • Anticipates the possible demands and outcomes of a particular task or situation – plans and prioritizes appropriately

Qualifications

Personal Characteristics

  • Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle
  • Positive, fun, and life-giving attitude
  • Demonstrate a genuine interest in supporting others, coaching, and training in order to improve performance
  • Encourages the contribution of others and takes their views into account
  • Highly focused, self-starter with an elevated level of energy and positive outlook
  • Work well under pressure and rapid change

Essential Traits

  • Highly focused, self-starter with an elevated level of energy and positive outlook
  • High-capacity, multi-tasking individual who is comfortable working independently without constant supervision
  • Ability to work well with and lead others, cultivate a team-building atmosphere
  • Ability to troubleshoot and solve problems quickly
  • Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously
  • Knowledge of various cooking methods and procedures
  • Hand-eye coordination
  • Creativity
  • Time-management
  • Ability to communicate effectively to “high profile” customers

Knowledge

  • Deep understanding of culinary, cuisine, menu development, food preparation, sanitation, leadership, communications, and product procurement

Education

  • Medium

Physical Demands:

  • Moderate exposure to physical risk
  • Good physical condition is required
  • Ability to drive between campuses
  • Ability to lift 50lbs without assistance
  • Ability to work safely with kitchen equipment, knives, and utensils
  • Ability to work in higher temperature areas such as ovens and stoves
  • The physical activity of this job includes standing for long periods of time, stooping, and occasional kneeling

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