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Job Description

JOB DETAILS

Job Title:
Marketplace Culinary Supervisor
Department:
Dining Services
ID:
DS_MktplCulinarySup
Title of Supervisor:
Sous Chef
Date Completed:
2012/03/26

JOB SUMMARY

Assists in the directing and supervision of the HOH (Heart of the House) Cooks and in the preparation of foods to support the cook-to-order venues and cash operations for breakfast, lunch and dinner meals. Assumes responsibility of the HOH in the absence of the Chef de Cuisine. Assists in training of all staff (student and career) to adhere to departmental procedures and standards of operation and to maintain all safety and sanitation standards. Responsible for monitoring and assurance of all production procedures and standards. Must communicate staffing and operational changes, discrepancies, equipment and personnel issues. Practice good personal hygiene and maintain a professional appearance to positively represent the department. Must practice excellent communications skills with co-workers, presentation cooks, culinary staff and management. This position requires the Chef to be a certified sous chef or working towards this certification.

ESSENTIAL JOB RESPONSIBILITIES

Responsibility % of Time
 
Assists in the directing and supervision of the HOH
Assists in the directing and supervision of the HOH (Heart of the House) Cooks and in the preparation of foods to support the cook-to-order venues and cash operations for breakfast, lunch and dinner meals.
60 %
 
Maintaining accurate production records.
Maintaining accurate production records.
10 %
 
Training and development of staff
Training and development of staff.
10 %
 
Communicate with each venue, cash operations and management
Communicate with each venue, cash operations and management to meet the needs of each.
10 %
 
Clean, sanitize work area
Clean, sanitize work area and direct staff to meet Federal, State, and College standards, and including practice of good personal hygiene.
10 %

GENERAL RESPONSIBILITIES

1) Maintain regular and reliable attendance.

2) Comply with all safety policies, practices and procedures. Report all unsafe activities to supervisor and/or Human Resources.

3) Understand and comply with the policies of the College Staff Handbook.

4) Demonstrate commitment to customer service. Establish effective relationships with internal and external customers and respond to their needs.

5) Perform duties as a team member in a manner supportive of department and College procedures, policies and goals.

6) Protect confidentiality of College information.

7) Provide leadership to others through example and sharing of knowledge/skill.

8) Communicate with others in a courteous and helpful manner.

9) May be asked to fill positions considered essential during weather emergencies or other events requiring special staffing.

10) Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES

 

Yes

No

Does this job have supervisory responsibilities? (place an "x" in the appropriate box)
X
 

Place an "x" in the appropriate box

If yes, how many?

Student Staff
X
5
Non-exempt
X
7
Exempt
If "Student Staff" - Approximately how many total hours of student staff?
30

LEADERSHIP:

  Do Not Enter
 
Supervise work through the planning and scheduling of work, and the review and approval of tasks.

0 %

SUPERVISION RECEIVED

  Do Not Enter
 
General supervision:
routine duties are performed with minimal supervision; standard practices or procedures allow me to proceed alone at routine work; occasional check of work while in progress; work is reviewed upon completion.
0 %

EDUCATION

Degree/Diploma
Program of Study
Required/Preferred
High School Diploma
Required
Additional Educational Requirements
High School Diploma or general education degree (GED).

EXPERIENCE

  Do Not Enter:
 
Six months or more

0 %

COMPUTER OPERATIONS

  Do Not Enter:
 
Basic personal computer skills including electronic mail, word processing, etc.

0 %

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe Food Safety Certification.
Certification as a Sous Chef through American Culinary Federation or likewise agency.

TRAVEL

Do Not Enter
 
No travel required.

0 %

ADDITIONAL INFORMATION OR QUALIFICATIONS

Ability to do math calculations. Ability to follow standardized recipes Ability to handle knowledge of cooking at the Sous Chef level.

ESSENTIAL FUNCTION ANALYSIS

Accurate identification of essential and marginal functions and the time required is important for making a variety of personnel decisions, including recruitment, hiring, performance evaluation, discipline, training and accommodation. The analysis explains the components of the job by identifying who, what, why, how much, and when.

MENTAL/COGNITIVE REQUIREMENTS

 

Under 1/3

1/3 to 2/3

Over 2/3

Analyzing information or data
X
Effective communication skills (written and verbal)
X
Composing & comprehending communication materials (written and verbal)
X
Establishing effective interpersonal relationships
X
Adjusting to changes (work load, environment, department structure, etc.)
X
Using logic to define problems, collect information, establish facts, draw valid conclusions, etc.
X
Making decisions of moderate to substantial consequence
X
Performing mathematical calculations
X
Editing reports or technical materials
X
Planning and organizing (work load, schedules, events, etc.)
X
 

Under 1/3

1/3 to 2/3

Over 2/3

Handle stressful, emotional and/or frustrating situations
X
Working with numerous distractions
X
Working under a time pressure and within timelines/deadlines
X
Coordinating work with others
X
Handling multiple assignments and priorities
X
Completing work in an accurate manner
X
Concentrating - maintaining attention to details and tasks
X
Memory functions (remembering names, details and procedures)
X

PHYSICAL REQUIREMENTS

 

Under 1/3

1/3 to 2/3

Over 2/3

Stand
X
Walk
X
Sit
X
Ability to walk up or down stairs
X
Use hands to finger, handle, or feel
X
Reach with hands and arms
X
Climb or balance
Stoop, kneel, crouch, or crawl
X
Talk or hear
X
Taste or smell
X
 

Under 1/3

1/3 to 2/3

Over 2/3

Up to 10 pounds
X
Up to 25 pounds
X
Up to 50 pounds
X
Up to 100 pounds (with an assisted device)
More than 100 pounds (with an assisted device)

GENERAL PHYSICAL REQUIREMENTS

  Do Not Enter
 
Light physical activity performing non-strenuous daily activities.

0 %

VISION REQUIREMENTS

  Do Not Enter
 
Close vision (clear vision at 20 inches or less)

0 %

WORK ENVIRONMENT

 

Under 1/3

1/3 to 2/3

Over 2/3

Wet or humid conditions (non-weather)
Extreme cold (non-weather)
X
Extreme heat (non-weather)
Outdoor weather conditions
X
Work near moving mechanical parts
Work in high, precarious places
Air Contamination (i.e., dust, fume, smoke, toxic conditions, disagreeable odors)
Toxic or caustic chemicals
Work with explosives
Risk of electrical shock
 

Under 1/3

1/3 to 2/3

Over 2/3

Vibration (i.e. operating jackhammer, impact wrench)
Risk of radiation
Confined Spaces

ENVIRONMENTAL CONDITIONS

  Do Not Enter
 
Well-lighted, heated and/or air-conditioned indoor setting with adequate ventilation.

0 %

TYPICAL NOISE LEVEL

  Do Not Enter
 
Moderate noise (examples: business office with computers and printers, light traffic)

0 %

ADDITIONAL INFORMATION

Employee Statement of Understanding

As an employee, I will strive to uphold the mission and core values of Grinnell College. I understand that my work and my presence contribute to the teaching and learning environment. I have read and understand the job description for my position and I am able to perform the essential functions of this position as stated. I agree to comply with college policies and all laws, rules, regulations, and standards of conduct relating to my position. As an employee, I understand my duty to report any suspected violations of the law, unsafe work environment or practices, sexual harassment, discrimination, or other misconduct to a supervisor or other designated college official. I further understand that should I have a workplace injury, I will report it to my supervisor and/or the Office of Human Resources promptly.

Employee: Christine Grefe C.G. (electronic signature for Marketplace Culinary Supervisor (DS_MktplCulinarySup))
Date (yyyy/MM/dd): 2017/04/03 11:45 AM EDT
Electronic confirmation: 7732e907be119115868b57193897c079