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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,300.00 - $95,400.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible schedule
Job Description
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... Show More
Job Requirements
- Associate's degree in culinary arts or related field
- Formal culinary training
- Minimum of 2 years experience as chef or in a key position in high-volume food production
- Knowledge of HACCP principles
- Proficient in cost control methods
- Computer skills including Microsoft Office
- Experience with menu management systems preferred
- Ability to work a minimum of 50 hours per week including varied shifts
- Valid driver's license and clean driving record
- Ability to demonstrate safe driving practices
Job Qualifications
- Associate's degree in culinary arts or related field
- Formal culinary training
- Minimum of 2 years experience as chef or in a key position in high-volume food production such as university, commissary, hotel, club, or large institution
- Thorough knowledge of HACCP principles
- Familiarity with cost control methods
- Proficient computer skills including Microsoft Office Word, Excel, and PowerPoint
- Experience with computer-based menu management systems preferred
- Understanding of proper staff and equipment utilization
- Knowledge of food service principles and practices
- Creativity and effective communication skills
- Strong organizational abilities
- Ability to meet frequent deadlines and multitask efficiently
- Capability to work minimum of 50 hours per week including day, evening, weekend, and holiday shifts
Job Duties
- Develops and directs culinary staff in contract dining including recipe utilization, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, equipment use, leftover utilization and proper record keeping
- Provides hands-on training and development of culinary employees
- Collaborates with Cook I's, chef managers, and assistant managers to verify and update recipes and production records
- Maintains a computerized recipe database
- Ensures portion control and quality standards in contract dining and retail operations
- Assesses Back of House contract dining operations through observation and develops corrective action plans
- Assists with test kitchen operations including preparation of new products and recipe development
- Assists in developing and ensuring compliance with HACCP and quality assurance programs
- Supports ongoing customer surveys and focus group sessions
- Trains, supervises, and evaluates culinary staff in contract dining
- Supervises Chef Managers of Contract Dining Operations
- Helps supervise Banquet Chef and Catering Kitchen Manager overseeing catering operations
- Provides culinary supervision and support for major campus events and catering department as directed by Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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