Vegan Chef

Culinary/Kitchen · Gros Islet, SLU
Department Culinary/Kitchen
Employment Type Full-Time

SUMMARY

The responsibilities of a vegan chef revolve around creating plant-based dishes that do not contain animal products. In this career, you can cook at a restaurant or prepare meals for food retailers or other purposes. In this career, your duties focus on creating food that meets vegan diet requirements. You can use vegetables, grains, and other plant-based foods. You may also have to meet certain nutrition requirements, but this is not the case in every position.  You may be required to create the menu, source ingredients, and manage the kitchen staff in addition to overseeing meal preparations.


  • Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude.
  • Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community.
  • Communication skills to establish and maintain cooperative working relationships.
  • Knowledge of cuisines from varying customer bases, including European, American, Asian, Italian Vegetarian, Vegan.
  • Skill to differentiate products' composition, biodegradability, nutrition, etc.
  • Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.
  • Culinary experience and/or equivalent training in a high-volume, industrial culinary environment.
  • Experience with culinary techniques, including but not limited to: sautéing, grilling, frying, steaming, and preparing sauces and stocks.
  • Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment.
  • Skill to prepare complex recipes and perform multiple tasks simultaneously.
  • Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.).
  • Skill to check recipes, recognize problems and make corrections as needed.
  • Skill to differentiate products' composition, biodegradability, nutrition, etc.
  • Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner.

Thank You

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  • Location
    Gros Islet, SLU
  • Department
    Culinary/Kitchen
  • Employment Type
    Full-Time