Production Chef

Johns Hopkins, founded in 1876, is America's first research university and home to nine world-class academic divisions working together as one university.

We are seeking a Production Chef who will assist in managing and overseeing the day-to-day operations in a dining location. Responsibilities include

assisting with daily menus, dietary needs, training programs, food safety, food production and presentation, inventory management and cost control, adherence to local, state, and national food sanitation regulations, and proper use of necessary kitchen equipment. The Production Chef will collaborate with the Sous Chef, Chef de Cuisine, and Location Manager to execute operations and procedures at dining locations.

Specific Duties & Responsibilities

• Works with the Sous Chef to provide location support in Foodservice Menu Management systems - assigning, collecting, and entering both forecasting and post-production data.
• Supports the Sous Chef and Bargaining Unit Team in daily quality, consistency, and adherence to culinary standards.
• Assists in training and supervising kitchen personnel in culinary activities.
• Helps in the execution of daily food production and preparation for assigned locations.
• Estimates food consumption, supports recipe development and enforces production recipes to ensure consistent quality, presentation technique, quality standards, plans, and price menus.
• Works with location management team to support and manage production and ordering systems for location.
• Assists the location team in managing the Bargaining Unit team members to ensure proper execution of the menu daily.
• Ensures culinary equipment is properly operated and maintained.
• Assists in the supervision of kitchen personnel with oversight for hiring, training, and execution.
• Ensures daily compliance with sanitation and safety requirements, ensuring a safe and sanitary work environment.
• Supports the Sous Chef and Bargaining Unit Team in meeting labeling requirements and ensuring compliance with allergen containment procedures.
• Collaborates on new ideas and trends throughout university dining plans to meet the needs of Dining customers.

Leadership and Internal Relationship Building

• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout locations.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Displays a positive attitude towards team members.
• Mentors the culinary and operations BU team to develop their skills and teamwork abilities.

Special Knowledge, Skills, and Abilities

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Able to communicate effectively with the management team, guests, and team members.
• Ability to taste and evaluate food and beverage products.
• Ability to lead staff in adhering to standards while being judicious and fair.
• A dynamic personality with the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.

Minimum Qualifications

• High School Diploma or graduation equivalent required.
  

• Additional related experience may substitute for required education, to the extent permitted by the JHUequivalency formula.
  

• Three (3) years related experience required. Experience should include previous experience in a food service operation in a supervisory role or higher with a preference for collegiate dining, managing the service and repair of food service facilities and equipment, and working in a contract management environment.
  

• Current Serv Safe certification or the ability to be certified within three months of employment.

Preferred Qualifications

• Bachelors Preferred.
• Familiarity with board plan operations and menu cycles is a plus.
• Experience with foodservice management software.
• Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary need.

Classified Title: Dining Services Coordinator
Job Posting Title (Working Title): Production Chef
Role/Level/Range: ATO 37.5/02/OE
Starting Salary Range: $18.20 - $33.90 HRLY ($55,000 targeted; Commensurate with experience)
Employee group: Full Time
Schedule: 5 days a week with 2 days off - varied schedule
Exempt Status: Non-Exempt
Location: Homewood Campus
Department name: ​​​​​​​Hopkins Dining
Personnel area: University Student Services

The successful candidate(s) for this position will be subject to a pre-employment background check.

If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the HR Business Services Office at jhurecruitment@jhu.edu. For TTY users, call via Maryland Relay or dial 711.

The following additional provisions may apply depending on which campus you will work. Your recruiter will advise accordingly.

During the Influenza ("the flu") season, as a condition of employment, The Johns Hopkins Institutions require all employees who provide ongoing services to patients or work in patient care or clinical care areas to have an annual influenza vaccination or possess an approved medical or religious exception. Failure to meet this requirement may result in termination of employment.

The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.

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