WVSOM Temporary Chef at West Virginia School of Osteopathic Medicine in Lewisburg, West Virginia

Job Description:

Position Title:

WVSOM Temporary Chef

WVSOM Main Campus, Lewisburg, WV

Non-Exempt

The West Virginia School of Osteopathic Medicine (WVSOM) seeks a skilled chef to assist with the production and presentation of food served at banquets and special events for WVSOM as needed. Functions that the Temporary Chef will assist with range from small catering events to large campus-wide functions (i.e. Graduation, Alumni Weekend, White Coat Ceremony, etc.). This position is a temporary position with a pay of $25 per hour, up to 37.5 hours per week as needed; no benefits. This position will report to the Director of Food and Beverage.


Review of applications will begin immediately and candidates are subject to employment and credential verification, reference and background checks. All applications are confidential.



West Virginia School of Osteopathic Medicine is an equal opportunity employer and is committed to enhancing diversity among its faculty and staff.

• This position requires the preparation of food and serve customers for events as needed;


• Determine proper food preparation through smelling, tasting, and piercing, adjusting as needed;


• Ensure proper food handling and storage; review menus and catering worksheets prior to events for variety and quantity as needed;


• Communicate food quality issues, food shortages or necessary substitutions to the Director or Assistant Director as needed;


• Perform other duties as assigned.

100

High School or GED

Associate Degree in Culinary Arts or related preferred, but not required. WV Food Handler's Permit

• Strong interpersonal skills with the ability to maintain a professional demeanor in any communication capacity (written or verbal), along with excellent communication skills;


• Intermediate to advanced knife handling skills.


• Advanced culinary skills.


• Ability to perform basic mathematical calculations.


• Knowledge of kitchen production techniques.


• Ability to use commercial kitchen equipment.


• Ability to lift up to 50lbs.


• Ability to plan, organize and set priorities.


• Ability to present a professional positive appearance and attitude at all times.

Recent and Related Experience in a high-volume dining environment (preferably fine dining)

Over 3 years, up to 4 years

Customer Service Experience

Over 3 years, up to 4 years

Yes

https://careers.wvsom.edu/postings/2986