Summary

Oversees the daily back of house (BOH) operations for catering events on campus

Diversity & Inclusion 

Embracing diversity for a richly inclusive community is a Guiding Principle at JWU. Our students, faculty and staff have varied backgrounds, experiences and perspectives that unite us as one community and contribute to our success. We are committed to enhancing the diversity of our workforce teams and we encourage individuals from underrepresented groups to apply. 

Johnson & Wales University is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity or expression, genetic information, national origin, disability status, protected veteran status or any other basis prohibited by law.

Essential Job Functions

• Supervises and assists with setting up the kitchen at events, producing catering food and breaking down the kitchen for events
• Follows standardized recipes and procedures to cook food, set up/ stock food stations and garnishes food for display, as appropriate for service
• Utilizes appropriate cleaning procedures for assigned duties so that products are acquired, maintained, and stored according to university policy and health code regulations
• Maintains food safety and operational logs
• Adjusts recipes and food preparation, as needed, according to guest request and specifications
• Prepares inventory lists, as needed, for food stations
• Works closely with assistant cooks, as needed, with food preparation, cooking and storing of food according to specs and standards
• Operates assigned kitchen equipment, including cleaning and sanitizing
• Assists cooks, as needed
• Manages and aids in the full execution of all events including; the set up and breakdown
• Loads and unloads catering vehicles for campus events
• Supervises the BOH kitchen operations for all catering events including; cooking food, as needed
• Oversees the food preparation for events
• Works closely with other members of the department to maintain event fluidity
• Oversees the successful execution of catering menus
• Maintains all sanitation and safety standards established by the university
• Maintains the proper storage and rotation of ready-made food products complying with appropriate food safety standards
• Reconciles all Banquet Event Orders (BEO) received from the university’s events department
• Monitors the departmental budget
• Supervises and develops the department staff, facilitating professional opportunities to improve individual capability and managing performance against job accountabilities, department goals and established university, campus and department policies and procedures.
• Supervises and manages student employees, as necessary, to enhance their academic and professional development
• Performs other duties as assigned

Required Qualifications

• High school diploma or equivalent (GED)
• Experience cooking in commercial setting or other related experience
• Obtain and maintain food safety managers certification approved by Conference for Food Protection
• Valid U.S. driver’s license
• Availability to work evenings and weekends

Please Note:

Qualified candidates must live or relocate within a daily commuting distance of the Providence Campus location upon hire.

Applications are accepted on an ongoing basis until job posting is closed.