NASHUA COMMUNITY COLLEGE
SUPPLEMENTAL JOB DESCRIPTION

INCUMBENT: ______

FLSA: Non-Exempt EEO-6:7-77 (Service/Maintenance) SOC CODE:35-1011

CLASSIFICATION:Chef II CLASSIFICATION CODE:169200

IN-HOUSE TITLE: Chef DATE ESTABLISHED: 8/7/14

POSITION NUMBER: N1R00108 DATE OF LAST AMENDMENT: 8/7/14

SCOPE OF WORK:To oversee the daily production and service of the café operations, by ensuring accuracy in ordering, preparing, and the delivery of quality service for the NCC Café. This position shall report to the Director of Café Services at Nashua Community College.

ACCOUNTABILITIES:

  • Responsible for the daily execution of café production, including overseeing grill and deli preparation and the preparation of soups, salads and entrees as per production schedule.
  • Assists in planning menu, purchasing and inventory control.
  • Adheres to a food cost percentage budgeted by the Director/CFO.
  • Supervises Chef II, FSW I & II and student work study staff.
  • Serves entrees and specials at peak service times.
  • Responsible for catering production and coordination.
  • Works with Café Director to develop new and seasonal menu items.
  • Cooks and prepares food according to recipes.
  • Prepares a variety of grab-n-go items based on daily production needs.
  • Delivers outstanding customer service at all times.
  • Maintains a clean work station at all times.
  • Maintains all equipment in good working order. Operates all equipment in accordance to safety standards.
  • Operates cash register as needed.
  • Attends department and institutional meetings as required.
  • Serves on campus or system committees/teams.
  • Complies with all college, system, state and federal rules and regulations.
  • Performs other duties as assigned.

MINIMUM QUALIFICATIONS:

Education: Completion of high school or G.E.D. equivalent. Each additional year of approved formal education may be substituted for one year of required work experience.

Experience: Four (4)years of experiencein a café or restaurant setting, as chef or kitchen manager, with menu development, food cost experience and direct customer service.

PREFERRED QUALIFICATIONS:Associates degree in Culinary Arts preferred; Previous supervisory experience and exceptional customer service experience.

License/Certification: Valid driver’s license or access to transportation. Must maintain current Servsafe certification.

RECOMMENDED WORK TRAITS: Extensive knowledge of materials, methods and equipment used in preparing food on a large scale. Extensive knowledge of the principles and practices of kitchen management. Ability to work long hours and under conditions of extreme heat. Ability to plan and coordinate the work of personnel. Ability to train and supervise employees. Ability to keep records and make reports. Working knowledge of food values. Good clean personal health habits. Must be willing to maintain appearance appropriate to assigned duties and responsibilities as determined by the college appointing authority.

DISCLAIMER STATEMENT: This class specification is descriptive of general duties and is not intended to list every specific function of this class title.

SIGNATURES:

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Employee’s Name [print]Employee’s Signature Date of Review

Supervisor’s Name and Title: John Knorr, Director of Café Services

The above job description accurately measures this employee’s job duties.

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Supervisor’s SignatureDate Reviewed

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CCSNH Director of Human ResourcesDate Approved