Assistant Executive Chef

Campus Dining and Shops, a division of the University at Buffalo, is dedicated to providing exceptional dining experiences across various campus locations. This entity represents a large-scale dining operations organization that serves students, faculty, staff, and guests through multiple dining centers, retail outlets, and catering services. Known for its commitment to quality, innovation, and customer satisfaction, Campus Dining and Shops manages extensive culinary operations that include residential dining, retail food service, and catering events such as the Three Pillars Catering Department. The department upholds stringent standards for food safety, nutrition, and sustainability while fostering a dynamic work environment that supports both professional development and community engagement. As an integral part of the university experience, Campus Dining and Shops emphasizes inclusivity and equal employment opportunities, ensuring a respectful and supportive workplace free from discrimination and harassment based on various protected characteristics. The organization aligns with federal and state laws, including the Americans with Disabilities Act, Title IX, and the Civil Rights Act, maintaining compliance to protect its diverse workforce and patrons. The role of Assistant Executive Chef is a crucial component within Campus Dining and Shops' operational framework. Reporting directly to the Executive Chef, this position offers a full-time, exempt professional role that requires a hands-on leader capable of managing complex culinary activities across multiple dining venues. The Assistant Executive Chef is responsible for aiding in the oversight of culinary operations, developing and managing culinary staff, and ensuring the delivery of exceptional food quality and service standards. This leadership role spans various operational areas, including contract dining units, retail dining centers, and catering services. The Assistant Executive Chef plays a pivotal role in menu development, cost management, procurement processes, and quality assurance programs. The candidate will lead a team of culinary professionals by providing training, supervision, and evaluation to maximize efficiency, creativity, and compliance with health standards. This position is designed to support a vibrant culinary culture that values innovation, sustainability, and excellence in food preparation and presentation. The role demands flexibility in scheduling, with expectations for working a minimum of 47.5 hours weekly, inclusive of evenings, weekends, and holiday shifts. The job requires leadership in food preparation techniques, safety protocols, kitchen sanitation, and staff development. The Assistant Executive Chef also participates in the maintenance of recipe databases, portion control, and quality control measures essential to the organization’s success. Additionally, this position supports catering operations at large campus events, ensuring culinary excellence and operational readiness. The Assistant Executive Chef must be adept at navigating the operational challenges of a busy, multi-location dining service environment, demonstrating effective communication, organizational skills, creativity, and the ability to meet frequent deadlines. They must also be proficient in culinary software tools and computer applications such as Microsoft Office and menu management systems. This professional role demands hands-on involvement in kitchen operations, fostering staff development, and adherence to regulatory compliance obligations such as HACCP standards. Overall, Campus Dining and Shops seeks an experienced, motivated culinary leader prepared to contribute to the mission of delivering outstanding food services within the university community.