APPLICATION INSTRUCTIONS:

• CURRENT PENN STATE EMPLOYEE (faculty, staff, technical service, or student), please login to Workday to complete the internal application process. Please do not apply here, apply internally through Workday.

• CURRENT PENN STATE STUDENT (not employed previously at the university) and seeking employment with Penn State, please login to Workday to complete the student application process. Please do not apply here, apply internally through Workday.

• If you are NOT a current employee or student, please click “Apply” and complete the application process for external applicants.

Approval of remote and hybrid work is not guaranteed regardless of work location. For additional information on remote work at Penn State, see Notice to Out of State Applicants.

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POSITION SPECIFICS​

Penn State Berks is seeking an experienced Chef to join our dynamic culinary team. Chefs are the heart and soul of our dining, catering, banquet, and retail kitchens. They oversee all kitchen operations and personnel, ensuring every dish meets our high standards of quality and service. From coordinating food production to maintaining strict sanitation and safety protocols, our chefs are meticulous in their craft. They also provide hands-on training, monitor customer service, and swiftly resolve any issues that arise. Join us and be part of a team dedicated to culinary excellence!

• Direct culinary activity for assigned kitchen(s) and operations; maintain high standards of production and quality; ensure safety and sanitation requirements are adhered to
• Demonstrate correct use/care of culinary equipment; instruct on food preparation, cooking techniques, and presentation
• Plan, organize, and implement training programs
• Research and test recipes and menus as directed; participate in menu committees, samplings, and tastings
• Help manage food production costs; seek creative use of leftovers, portion control, proper rotation, etc.
• Inspect, monitor, and report facility, equipment, supply, and staffing issues; coordinate/recommend solutions
• Investigate and resolve customer service, product quality, and personnel performance issues
• Order or requisition supplies; ensure shipments are received and stored properly; address/resolve/report product quality/quantity issues; may oversee inventory management
• Participate in budget management activities; estimate food costs
• Assist with event planning and management; interact with staff, customers, and guests
• Participate in departmental and University meetings and professional development opportunities; keep abreast of culinary trends and regulatory requirements
• Adhere to Collective Bargaining Agreement provisions; participate in grievance and arbitration proceedings
• Hire, coach, supervise, schedule, and evaluate assigned staff; ensure staffing meets business demands/fluctuations

 

MINIMUM EDUCATION, WORK EXPERIENCE & REQUIRED CERTIFICATIONS

Bachelor's Degree 6+ years of relevant experience; or an equivalent combination of education and experience accepted Requ