The Training Support Chef for Campus Dining is responsible for teaching and training a variety of culinary team members in campus dining, from food service workers to unit Chefs. This position effectively supports training programs and processes to contribute to the development and growth of team members, shaping the skills and knowledge of future culinary leaders, Sous Chefs and Chefs and preparing them for successful careers in Campus Dining.

Expected Performance:

Curriculum Development: assist Training Chef in the design and development of culinary training programs, expansion of Culinary Academy, and training sessions that cover various culinary techniques and cooking methods. Instruction: conduct Culinary Academy and in-unit classes and practical demonstrations with hands-on guidance and feedback to educate culinary staff about cooking techniques, food preparation, recipe execution, and presentation skills; conduct Food Safety class for new hire orientation. Skill Development: assist Training Chef in the design of individual development plans for culinary team members; work with staff in honing culinary skills such as knife skills, cooking methods, and food plating, through practice and constructive feedback. Evaluation and Assessment: assist Training Chef in assessing culinary staff members’ progress through assignments and evaluations to determine proficiency levels and understanding of training materials. Mentoring and Guidance: mentor dining hall chefs in cuisine authenticity and in their execution of monthly chef’s table events; lead Underground Supper Club program. Special Events Support: act as support chef to Chef of Culinary Excellence and dining hall chefs for Signature Events, opening events and student group collaboration events. Collaboration: Facilitate teamwork among unit Chefs and operational managers involved in menu planning and design. Operational Duties: May be assigned to work as acting unit Chef to ensure workforce stabilization.

Supervisory Relationships:

This position has no direct supervisory responsibility and reports administratively and functionally to the Training Chef.

Qualifications:

A high school diploma or GED is necessary. An associate degree from an accredited higher education institution with specialized training in Culinary Arts is preferred. 5 years of related culinary management and experience in developing a quality food program in a high-volume fact paced kitchen environment is necessary, ideally in an educational or institutional setting. Strong knowledge of food safety regulations, kitchen sanitation, and inventory management. Excellent communication and leadership skills to effectively train and manage a team of kitchen staff. Creativity and expertise in developing nutritious, diverse, and appealing menu options to cater to the needs of a student population. Ability to work collaboratively with university dining services administrators, nutritionists, and other stakeholders. Commitment to staying up to date with food trends, dietary preferences, and sustainable food practices. Strong record of business judgement including financial, and personnel management is necessary. Operational experience with a variety of food service applications and computerized menu management systems is preferred. Proficiency in Microsoft Office applications (Word, Outlook, Excel) is necessary. Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary. Strong time management, organizational and multi-tasking skills and an eye for detail is necessary. Demonstrated ability to deliver exceptional customer service is necessary. Ability to manage people and have accountability for Vanderbilt assets is necessary. ServSafe Manager certification within 30 days of hire is necessary. AllerTrain U certification within 30 days of hire is necessary.