Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Professional development opportunities
competitive salary
Retirement Plan
employee dining discounts
Job Description
The University at Buffalo (UB) is a prominent public research university located in Amherst, New York, known for its commitment to academic excellence and diverse student population. UB's dining services operate under the Campus Dining and Three Pillars Catering, providing a variety of quality food options and catering services to the university community. Campus Dining strives to offer nutritious, diverse, and sustainable culinary experiences while fostering professional growth and development within its team. The Three Pillars Catering division complements this by delivering exceptional catering services for university events and special occasions. This dynamic environment not only supports the university's nutritional needs but also encourages culinary innovation and excellence.
The role of the Assistant Executive Chef is a key leadership position within UB's Campus Dining and Three Pillars Catering operations. Reporting directly to the Executive Chef, this role involves working closely with a team of culinary professionals to oversee and enhance culinary operations. The Assistant Executive Chef's responsibilities include managing and developing a skilled team, overseeing menu development, and ensuring high culinary standards are met across various dining centers and catering services. This position offers a unique opportunity for culinary professionals to advance their careers in a supportive and growth-oriented setting. Employees benefit from participation in industry and collegiate conferences, national culinary competitions, and hands-on professional development experiences.
The Assistant Executive Chef will be instrumental in maintaining quality control and food safety standards, including compliance with HACCP protocols. They will also oversee recipe management, product sourcing, and contract bids to ensure efficient and innovative food service operations. This position requires a blend of hands-on culinary expertise and strong leadership abilities to guide culinary teams in delivering exceptional dining experiences to the university community. Compensation for this full-time role ranges from $65,000 to $75,000 annually, reflecting the importance of this leadership position within the dining services team at the University at Buffalo.
The role of the Assistant Executive Chef is a key leadership position within UB's Campus Dining and Three Pillars Catering operations. Reporting directly to the Executive Chef, this role involves working closely with a team of culinary professionals to oversee and enhance culinary operations. The Assistant Executive Chef's responsibilities include managing and developing a skilled team, overseeing menu development, and ensuring high culinary standards are met across various dining centers and catering services. This position offers a unique opportunity for culinary professionals to advance their careers in a supportive and growth-oriented setting. Employees benefit from participation in industry and collegiate conferences, national culinary competitions, and hands-on professional development experiences.
The Assistant Executive Chef will be instrumental in maintaining quality control and food safety standards, including compliance with HACCP protocols. They will also oversee recipe management, product sourcing, and contract bids to ensure efficient and innovative food service operations. This position requires a blend of hands-on culinary expertise and strong leadership abilities to guide culinary teams in delivering exceptional dining experiences to the university community. Compensation for this full-time role ranges from $65,000 to $75,000 annually, reflecting the importance of this leadership position within the dining services team at the University at Buffalo.
Job Requirements
- Associate's degree
- Formal culinary training
- Minimum of 2 years experience in high volume food production operation
- Thorough knowledge of HACCP principles
- Ability to demonstrate analytical cost control methods
- Proficiency in Microsoft Office Word, Excel, and PowerPoint
- Experience with computer-based menu management systems preferred
Job Qualifications
- Associate's degree and formal culinary training
- Minimum of 2 years experience as chef or key position in high volume food production such as university, commissary, hotel, club, or large institution
- Thorough knowledge of HACCP principles and analytical cost control methods
- Good computer skills including Microsoft Office Word, Excel, and PowerPoint
- Experience with computer-based menu management systems preferred
Job Duties
- Develops and directs culinary staff in contract dining including recipe utilization, food handling procedures, kitchen safety, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping
- Provides hands-on training and development of culinary employees
- Works with Cook I’s, chef managers, and unit assistant managers to verify and update recipes and production records
- Maintains the computerized recipe database
- Maintains portion control and quality standards in contract dining and retail operations
- Assesses back of house contract dining through observation and develops corrective action plans
- Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners
- Assists in development of and compliance with HACCP and quality assurance programs
- Assists with dining service customer surveys and focus group sessions
- Trains, supervises and evaluates culinary staff in contract dining
- Supervises chef managers of contract dining operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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