Departmental Objective

In support of Christopher Newport Universitys mission, the mission ofCNUDining Services is to provideCNUstudents with the highest quality in food and dining experiences. In doing so, we are committed to providing fast and customer-friendly services and to provide clean and positive atmospheres throughout the Dining Services operations. Other important components of our mission are to create and cultivate an inclusive environment that helps support places on campus, beyond the classrooms, where intellectual inquiry may occur and in which social and civic values are fostered. The mission further extends to providing for meaningful, pleasant, and memorable dining experiences, including special theme meals dining events, in support of inclusivity and other civic values ofCNU, as well as that add to the quality of the cultural life of theCNUcommunity and the Commonwealth, as welcoming gathering places for students, faculty, staff and guests. In addition, Dining Services aspires to provide high levels of excellence and professionalism in rendering superior customer-focused services to students, faculty, staff, guests, and visitors of the University, with close attention to detail and with a caring and concerned approach, targeted at delivering outstanding results in serving customer needs and achieving high levels of customer satisfaction.

Purpose of Position

Under the direction of theDSUDining Operations Manager, Kitchen Manger and the Sous Chef/Production Managers, this position prepares or produces assigned menu items by reading and comprehending recipes. Additional responsibilities include assigning and monitoring jobs of subordinate personnel and performing other duties as assigned to include but not limited to line serving and cleaning.

Knowledge, Skills, and Abilities Related to Position

• Ability to read and write, demonstrate basic math skills
• Knowledge of all types of cooking methods by reading and converting recipes
• Knowledge of all kitchen equipment
• Good organizational skills
• Ability to complete multiple tasks concurrently
• Ability to communicate in writing or verbally to both supervisors and subordinates
• Ability to work in congested work areas and areas where wet processes are used
• Ability to wear protective footwear

Required Education, Experience, Licensure, Certification

Education:

• High school graduate or equivalent education and experience that equates to a high school diploma

Experience:

• Experience in a full-service restaurant or institutional feeding

Additional Consideration(s)

Education:

• ServSafe certified or equivalent certified food handler certificate
• Some Culinary Arts School or equivalent practical experience

Experience:

• Supervisory experience
• Experience working at a college or university
• Experience writing menus and developing recipes
• Experience working with commercial kitchen equipment

Conditions of Employment

This is a classified position. New and returning classified employees are required to complete a 12-month probationary period;

Selected candidate must attend a 2-day New Employee Orientation Program;

Selected candidate must have the ability to work in congested work areas and areas where wet processes are used.