Assistant Executive Chef

4d4 days ago

University of Nevada, Reno

Reno, US · Full-time · $55,000 – $65,000

About this role

This position supports successful operations in The Social House, Catering Events, Coffee venue service, and all Community engagement events. Working closely with the Executive Chef ensures quality products are served and guest expectations are fulfilled.

Day-to-day responsibilities include assisting with ordering goods and services necessary to the operation, inventory control and product rotation, and maintaining all equipment and physical assets. The role also involves production and execution of food and beverage while ensuring all health code standards are upheld.

The Assistant Executive Chef supervises line and prep cooks and contributes to menu planning and implementation. Frequent in-state travel and a variable work schedule are required to support the university's diverse food service venues and events.

This position offers the opportunity to grow within a dynamic university dining environment, collaborating with a dedicated culinary team. The role is full-time and non-exempt, providing stability and the chance to impact campus dining experiences.

Requirements

High School Diploma and three years of related work experience; OR Associate's Degree and two years; OR Bachelor's Degree and one year; OR Master's Degree and no work experience required
Related experience includes menu planning and implementation, event management, and supervision of line/prep cooks or similar work
TAM (Techniques of Alcohol Management) certification or equivalent
ServSafe Certification or equivalent
Frequent in-state travel required
Variable work schedule required

Responsibilities

Support successful operations in The Social House, Catering Events, Coffee venue service, and all Community engagement events
Work closely with the Executive Chef to ensure quality products are served and guest expectations are fulfilled
Assist with ordering all goods and services necessary to the operation
Assist with inventory control and product rotation
Maintain all equipment and physical assets
Oversee production and execution of food and beverage
Ensure all health code standards are upheld and followed
Supervise line/prep cooks and assist with menu planning and event management