Food Service Chef
Department - To Be Determined
University of Illinois at Urbana-Champaign
 

Working in conjunction with and under the direction of the food service dietitian and food service director, assists in the development and coordination of recipes, menus, and production staff development programs for the food service of a university residence hall. These vacancies may occur in departments across the Urbana-Champaign campus. A Food Service Chef typically:
 

1. organizes weekly work schedules and coordinates the work of cooks/culinary workers and other kitchen employees; tests and reviews recipes for food cost, palatability, and appearance

2. standardizes recipes used in the preparation of menu items; investigates and develops new recipes; revises standardized recipes to incorporate new products or new procedures; prepares detailed preparation instructions, portion-size recommendations, and yield determinations; maintains computerized food production recipe files under the direction of the dietitian or applicable authority

3. plans and conducts training programs for food production with culinary staff in order to maintain quality standards and ensure conformity to prescribed menus; coordinates activities involving students in training; instructs culinary workers in the preparation, cooking, garnishing, and/or presentation of food
4. tests and evaluates food products and equipment for use in food service programs and makes recommendations regarding layout and design
5. inspects supplies, equipment, and/or work areas to ensure conformance to established standards and reports faults to the food service business manager

6. participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal

7. coordinates and participates in the preparation and presentation of special events or caters meal services as requested by the food services director

 

Minimum Qualifications:

1.  Any combination totaling two (2) years (24 months) from the following categories:

 

                a.  college course work in the culinary arts field

 

                b.  vocational training in the culinary arts field (such as an apprenticeship that provided preparation similar to that identified in a.)

 

                                ·  60 semester hours/Associate’s degree/apprenticeship equals two (2) years (24 months)

                                ·  90 semester hours equals three (3) years (36 months)

                                ·  120 semester hours/Bachelor’s degree equals four (4) years (48 months)

 

                c. skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (meats, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice equivalent to that provided in the programs identified in a or b*

 

2. Five (5) years (60 months) of progressively broader and more responsible work experience in food production in addition to the training/experience listed in #1. The experience must have included work in a variety of cuisines, quality standards, cost controls, recipe development, catering, and food styling with a minimum of one (1) year (12 months) of supervisory experience. Two (2) years (24 months) of this experience must have been as a chef in a commercial or institutional operation.

 

3. Certification as a Food Service Sanitation Manager (FSSMC) as prescribed by the Illinois Department of Public Health (IDPH), within the six-month probationary period.

 

For more information about this classification:
http://sucss.illinois.gov/documents/ClassSpecs/spec0730.pdf

Food Service Chef positions are benefits-eligible civil service positions. Most positions are full-time (37.5 hours per week), 12 months per year. The minimum stating salary is $22.50 per hour.

 

There may not be current vacancies in this classification.

 

Application Procedures:
To apply, submit a Civil Service application at http://jobs.illinois.edu/ and exam request form for Food Service Chef. Documents such as: college transcripts (unofficial are accepted), resumes, driver’s license, professional licenses, and certifications should be uploaded to the application by the time you submit an exam request, as these documents may be required for your exam.

 

Do not apply if you are a current employee working in this classification. Current employees may request to be added to the Transfer List.

 

Please monitor your email (including spam or junk mail) for testing and other correspondence from: SHR-TESTING@mx.uillinois.edu and shr@uillinois.edu.
 

For further information regarding application procedures, contact Staff Human Resources at 217-333-2137 or jobs@illinois.edu.

 

The University of Illinois conducts criminal background checks on all job candidates upon acceptance of a contingent offer. Other pre-employment assessments may be required, depending on the classification of Civil Service employment.

 

The University of Illinois is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans and individuals with disabilities are encouraged to apply. For more information, visit http://go.illinois.edu/EEO. To learn more about the University’s commitment to diversity, please visit http://www.inclusiveillinois.illinois.edu.