Assistant Executive Chef

Campus Dining and Shops at the University at Buffalo is a leading provider of diverse food service operations, committed to delivering exceptional dining experiences across multiple campuses. As part of a vibrant university community, Campus Dining and Shops offers a dynamic environment where culinary innovation meets efficiency and quality. The organization manages a wide variety of dining venues including residential and retail dining centers, as well as a comprehensive catering service under the Three Pillars Catering Department. These operations prioritize sustainability, creativity, and customer satisfaction, catering to a diverse population of students, faculty, staff, and visitors. With a strong focus on professional development and culinary excellence, Campus Dining and Shops fosters a workplace culture that values teamwork, innovation, and inclusivity.

The Assistant Executive Chef position within Campus Dining and Shops is a full-time, exempt professional role that reports directly to the Executive Chef. This strategic leadership position plays a vital part in the oversight and success of culinary operations. The Assistant Executive Chef is responsible for managing and developing the culinary team across various dining locations, including contract dining and retail operations, while ensuring adherence to high standards of food quality, safety, and presentation. Key duties include menu development, recipe management, training culinary staff, and coordinating with suppliers on bids and contracts. The position demands flexibility, with work hours varying and often including weekends, evenings, and holidays to meet the needs of a bustling food service environment.

In addition to overseeing day-to-day culinary functions, the Assistant Executive Chef assists in maintaining compliance with HACCP and quality assurance programs, supports catering operations, and helps organize major campus events. The role requires strong leadership skills to supervise Chef Managers and culinary employees effectively, fostering a cooperative team atmosphere focused on excellence. Given the physical demands, candidates must be prepared to work in a fast-paced, sometimes loud kitchen environment with exposure to various kitchen hazards, while standing for extended periods.

This role requires formal culinary training, preferably an associate degree, along with at least two years of relevant experience in high-volume food production settings such as universities, hotels, or large institutions. Familiarity with HACCP principles, cost control methods, and computer-based menu management systems is highly desirable. Additionally, candidates should demonstrate creativity, excellent communication, and organizational skills to thrive in a demanding yet rewarding culinary leadership position. Campus Dining and Shops offers opportunities for professional growth, encourages continual learning, and strongly supports the well-being and success of its team members, making this an ideal role for dedicated culinary professionals seeking to advance their careers in a stimulating academic environment.