The University of Nebraska is seeking a highly skilled Culinarian. This position will be hands on in the kitchen and heavily involved in the kitchen’s production. This position requires attention to detail, a passion for food, and the ability to create a positive guest experience. The Culinarian is responsible for aiding in the creation of menu additions. In addition, the position will perform tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, and providing customer service.

The University of Nebraska-Lincoln seeks to attract and retain a high-performing and diverse workforce in which employees’ differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential. As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination.

Culinary art degree/certificate or two (2) years of professional culinary experience such as working for a restaurant (not Quick Service), country club, catering service, or University dining preparing food from scratch for traditional banquet, buffet, or table service. Ability to read, write, weigh, and measure. Ability to communicate effectively. Ability to train and lead others. Food Handler’s permit or ability to obtain by passing the Safety and Sanitation test.

Culinary art degree/certificate. Supervisory experience. Chef with a high attention to detail, a passion for excellent food, and ability to ensure a positive guest experience. Food Protection Management Permit certification. Proficient in Microsoft Office CBOARD (or similar menu management programs), Lean Path, Transact software. Advanced verbal and written communication skills, Attention to detail and organizational skills with duties and personnel.

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Please call Human Resources at 402-472-3101