JOB DESCRIPTION:
Our college fraternity is seeking a part-time chef to serve weekday lunch and dinner meals to 30 of our members during Carnegie Mellon's academic year (30 weeks/year). Responsibilities include cooking meals, acquiring food for meals, determining the menu, cleaning the kitchen, and coordinating with chapter leadership. We are looking for someone to start work in the Fall (late August) of 2024 and work in our in-house commercial kitchen, under an initial contract of 1 year with an opportunity for renewal.
Qualified candidates are capable of working independently, have some experience working in a commercial kitchen (including having the necessary certifications), can demonstrate flexibility, and are good with meal budgeting. Preferred candidates have experience purchasing food via Restaurant Depot or a similar vendor, have experience serving a predominantly young-adult clientele, have experience working with younger or hands-off management, and/or express willingness to commit to the position for multiple years.
We will offer a competitive rate of $750/wk with an expected 30 hr/week commitment. If interested, please [APPLY VIA THE SITE], or email your resume to [email protected] or [email protected].
Additional details:
- Calendar: work will be in accordance with the Carnegie Mellon University academic calendar. This means that we are looking for someone to work from late August-mid December and again from late January-early May, or roughly 30 weeks per year. Compensation is based on a salary for the above calendar year.
- Schedule: we have found that a la carte lunch service and self-serve buffet dinner service works best for both the fraternity and the chef. Based on this, candidates should expect to work in our fraternity's commercial kitchen from around 10am-4pm Monday-Thursday, 10am-2pm Friday, and optionally 1-4pm on Sunday with a corresponding pay increase. In addition, the chef will be expected to purchase food for meals outside of this time. Specific hours and total time worked is flexible, provided the required work gets done.
- Food Expectations: the food served should appeal to young adults (college students), should be cost-effective, and should accommodate a variety of dietary restrictions and other preferences. Fraternity leadership (also college students) will advise and provide feedback on the menu and help determine an appropriate budget for food purchasing.
- Cooking Environment: we have a fully equipped commercial kitchen. You are expected to clean up cooking equipment used during the day prior to leaving, but all other kitchen cleanup is taken care of daily by fraternity members. Dining room cleanup is taken care of jointly by members and by university-provided maintenance.
- Administrative: once hired, candidates must have all of the certifications required by local/state government and Carnegie Mellon University. This includes passing an appropriate background check and having an up-to-date ServSafe certification. Worker's Compensation coverage will be provided in compliance with government and university standards.
- Training and Onboarding: our outgoing longtime chef will offer training ahead of the position's start, once we have determined your fitness for the position. This includes advice on how to best utilize the commercial kitchen space, advice on menu decisions, and advice on how to minimize costs when purchasing food.
- Other: if you have any questions or comments, please do reach out. We are very open to negotiating the details of your role. Questions can be sent to [email protected] or [email protected].