University of Nebraska-Lincoln

Job Summary:

The University of Nebraska is seeking a highly skilled Culinarian, to serve as a Prep Chef. This position will be hands on in the kitchen and heavily involved in the kitchen's production. This position requires attention to detail, a passion for food, and the ability to create a positive guest experience.

The Prep Chef is responsible for:

• Aiding in the creation of menu additions.
• Perform tasks in multiple areas/functions, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and cleaning.
• Cost and waste control.
• Food presentation.
• Monitoring food quality (temperature, taste, and appearance),
• Training and providing guidance to staff on technique.
• Providing outstanding customer service to the guests of dining services.

Shift: 12:30pm-9:00pm, M-F; occasional weekends required

About Us:

Ranked as one of the best employers in the state of Nebraska, the University of Nebraska is committed to providing a work environment and culture that fosters personal and professional success and satisfaction. By joining our team, you will be given opportunities to grow as an individual and contribute to the significant impact that we make within the University of Nebraska community and Nebraska’s economy each year.

We invest in our employees:

• Vacation, sick, and holiday pay
• Medical, dental, and vision insurance
• No-cost life insurance
• Employee Assistance Program
• Retirement plans with University match
• Tuition assistance for full-time employees and dependents
• Exclusive staff discounts
• Continuous improvement and innovation
• Professional development through training and education
• And much more!

Required Qualifications:

• Associate's degree plus Culinary art degree/certificate or two (2) years of professional culinary experience such as working for a restaurant (not Quick Service), country club, catering service, or University dining preparing food from scratch for traditional banquet, buffet, or table service. Equivalent combination of education and experience, that provides the required knowledge, skills, and abilities may be considered.
• Food Handler's permit or ability to obtain by passing the Safety and Sanitation test required.
• Ability to read, write, weigh and measure necessary. Ability to communicate essential. Must have the ability to train and lead others.

Preferred Qualifications:

• Associate's degree.
• Culinary art degree/certificate.
• Supervisory experience preferred.
• Chef with a high attention to detail, a passion for excellent food, and ability to ensure a positive guest experience.
• Food Protection Management Permit certification.
• Proficient in Microsoft Office, CBORD (or similar menu management programs), Lean Path, Transact software.
• Attention to detail and organizational skills with duties and personnel.

Compliance Requirements:

• Criminal history background check
• Pre-placement physical