Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,300.00 - $95,400.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
Campus Dining and Shops is a vital department within the University at Buffalo that manages food service operations across various campuses. As a dynamic food service organization, it aims to provide exceptional dining experiences for students, faculty, staff, and visitors. The department operates a diverse range of dining venues including residential and retail dining centers, as well as catering services under the Three Pillars Catering Department. Campus Dining and Shops prides itself on culinary excellence, innovative menu development, and commitment to quality and customer satisfaction. This department remains dedicated to sustainable practices, food safety, and inclusivity in its work environment,... Show More
Job Requirements
- Associate's degree in culinary arts or related field
- Minimum 2 years of relevant culinary experience
- Knowledge of HACCP principles
- Proficiency in Microsoft Office applications
- Ability to work long hours including nights, weekends and holidays
- Valid driver's license and clean driving record
- Ability to lift up to 50 pounds
- Strong communication and organizational skills
- Willingness to pursue Certified Executive Chef certification and ServSafe certification
Job Qualifications
- Associate's degree and formal culinary training
- Minimum of 2 years experience as a chef or key culinary position in high volume food production such as university, commissary, hotel, club or large institution
- Knowledge of HACCP principles and analytical cost control methods
- Proficient in Microsoft Office Word, Excel and PowerPoint
- Experience with computer-based menu management systems preferred
- Strong understanding of food service principles and practices
- Excellent communication, creativity and organizational skills
- Ability to meet deadlines and multitask effectively
- Willingness to work a minimum of 50 hours per week including various shifts and holidays
- Certified Executive Chef (ACF - CEC) completed or willingness to pursue
- ServSafe Certification
Job Duties
- Develops and directs culinary staff in contract dining including recipe use, food handling, kitchen safety and sanitation, cooking methods, product taste and presentation, equipment use, leftover utilization and record keeping
- Provides hands-on training and development of culinary employees
- Works with cooks, chef managers and unit assistant managers to verify and update recipes and production records
- Maintains computerized recipe database
- Maintains portion control and quality standards in contract dining and retail operations
- Assesses back of house contract dining operations and develops corrective action plans
- Assists with test kitchen operations including new product preparation, recipe development, cycle menus and theme dinners
- Assists in development and compliance with HACCP and quality assurance programs
- Participates in customer surveys and focus group sessions
- Trains, supervises and evaluates culinary staff and chef managers
- Supervises banquet chef and catering kitchen manager
- Provides culinary supervision and support for major campus events and catering department under Executive Chef direction
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.