Assistant Catering Chef

We are looking for a passionate and skilled Assistant Catering Chef to join our vibrant Dining Services team. In this role, you will play a vital part in creating exceptional dining experiences for our students, faculty, and staff. Your culinary expertise will contribute to the preparation and presentation of high-quality meals for various events and gatherings.

Position Details:

• Pay starts at $27.00 per hour, commensurate with experience. 

• Hours: 40 hours per week, 12-month year-round position

• Schedule: The schedule for the Assistant Catering Chef will be based on the catering needs of the department and will include variable day, evening and weekend hours, with overtime hours required as needed.  During the slower periods in catering, this position may be assigned other culinary duties in one of the Dining Services dining units.

• Reporting to: Senior Operations Manager for Catering and Faculty House

Key Responsibilities:

• Menu Development: Assist the Chef in suggesting and producing menus for lunch, catered events, and other special venues, considering the preferences of a diverse community. Understand the popularity of various ethnic dishes, vegetarian, vegan, and religious cuisines as it applies to menu planning and food production.

• Display Cooking: Implement display cooking methods that enhance preparation, service, and presentation.

• Sanitation and Safety: Maintain high standards related to sanitation, safety, food quality, and service in accordance with the Williams Dining Services’ Quality Assurance program, HACCP, and MA Food Code 2002.

• Receiving and Storage: In conjunction with the Catering Chef, ensure that the receiving and storage of food and non-food items comply with Williams Dining purchasing/receiving procedures and all local and state codes.

• Quality Evaluation: Evaluate food products, maintaining quality standards regarding taste, texture, temperature, and presentation.

• Kitchen Cleanliness: Maintain high standards of sanitation and cleanliness throughout the kitchen areas at all times, including proper maintenance of all equipment and critical areas.

• Team Development: Assist the Chef in developing a professional team in the areas of food production, service, and sanitation. Take on supervisory duties in the absence of the Catering Chef.

• Inventory Management: Ensure that inventory par values of no more than two weeks on hand are maintained and that proper rotation of goods using the FIFO method is practiced.

• Environmental Practices: Ensure that sound environmental practices, composting, recycling, and overall pre-consumer waste reduction measures are being followed.

• Event Coordination: Play an essential role in the timely organization, transportation, setup, and breakdown of catered events served both on campus and at the Faculty House.

 Qualifications:

• Minimum of five years of experience demonstrating progressive responsibilities in upscale banquet/buffet catering or a fine dining service associated with high quality hotel, restaurant or conference center is required

• Ability to work either independently or as part of a team, solve problems and organize details is necessary

• Experience with a computerized food service management system and the completion of a formal culinary training program is desirable

• Ability to lift heavy objects, stand, and remain active for long periods of time

• Serve Safe and/or HACCP federal guideline certification is necessary

• Ability to drive a catering truck is required

Application Review:
Application review will begin immediately and continue until the position is filled. This full-time position is eligible for Williams College’s robust benefits package designed to support you in your work and overall health and wellness.

Please visit http://careers.williams.edu to apply.

Employment at Williams is contingent on the verification of background information submitted by the applicant, including the completion of a criminal record check, and education when applicable. Decisions regardi