Job Description

Chef

This position ensures that dining standards are attained so that customers have an enjoyable dining experience in any of our locations. Standards that this position will display and uphold are courteous service, proper sanitation procedures, proper use and care of equipment, and the efficient production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. In addition, these standards are maintained through student employees and other staff members who receive training and leadership from this position. This position will assist the Executive Chef/Sous Chefs and Unit Managers in coordinating and leading the production activity of 4-50 employees on any one shift.

Key Job Responsibilities:

• Greets customers, answers questions, and provides information regarding food preparation and associated activities
• Prepares a variety of food according to customer orders or established menus/recipes, following approved procedures
• Executes, trains, and assists with leading food production activities and procedures of dining staff and student workers
• Assists with recipe development, food testing, and daily menu planning to meet anticipated customer needs
• Audits and maintains inventory, equipment, and clean work areas
• Monitors and maintains portion controls and adheres to safe food quality, handling, and sanitation processes

Compensation:

$17.60-$19 per hour

Required Qualifications:

• Ability to push/pull wheeled carts weighing up to 200# and the ability to bend, stoop, and lift up to 50# when storing, stocking, and rotating food products. A pre-employment physical assessment is required prior to work.
• Working knowledge of safe and efficient use of food service equipment, and the procedures to clean food service equipment (ovens, choppers, slicers, etc.). procedures including sanitation, weights, and measures.
• Knowledge of food production methods and procedures including sanitation, weights, and measures.
• Ability to read and interpret recipes.
• Knowledge of food products, quality standards, and experience in the use of materials, methods, and equipment used in large-scale cooking.
• Working knowledge of sanitation and health precautions in food preparation and service.
• AllerTrain and ServSafe Certification will be offered and required within six months of employment.

Preferred Qualifications:

• Associate degree in culinary or hospitality management, or 2 years of related experience.
• Ability to meet State of Wisconsin requirements to drive a state vehicle.
• Working knowledge of food allergens.

Terms of Employment:

This is an ongoing university staff position. Salary will be commensurate with qualifications and experience.

Please note that successful applicants are responsible for ensuring their eligibility to work in the United States (i.e., a citizen or national of the United States, a lawful permanent resident, a foreign national authorized to work in the United States without the need of employer sponsorship) on or before the effective date of appointment. UW-Stevens Point does not offer H-1B or other work authorization visa sponsorship for this position.

How to Apply:

TO ENSURE CONSIDERATION: Applications received by 3/15/2026 are ensured full consideration. Applications received after that date may be given consideration at the discretion of the search committee. Application materials will be evaluated and the most qualified applicants will be invited to participate in the next step of the selection process. Incomplete and/or late application materials may not receive consideration.

Files must be complete to be considered. Submission in PDF format is preferred for all attachments. Please include the following documents:

- Cover letter addressing qualifications and experience

- Resume

Employment will require a criminal background check. It will also require you to supply three (3) professional references/one (1) of which being a current or former supervisor. (Preference to supply five (5) professional references/two (2) of which being a current or former supervisors.) Your references will be required to answer questions regarding misconduct, sexual violence and sexual harassment.

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