Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,400.00 - $68,800.00
Work Schedule
Weekend Shifts
Fixed Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
Campus Dining and Shops is a vibrant and dynamic food service provider operating within the University at Buffalo community. Dedicated to delivering exceptional dining experiences, this department excels in offering a wide variety of quality food and beverage options across multiple campus locations. Campus Dining and Shops prides itself on its commitment to sustainability, innovation, and customer satisfaction, striving to create welcoming, inclusive, and efficient dining environments. Through strategic partnerships and collaboration with local and national brands, as well as an emphasis on nutritious, diverse menu offerings, Campus Dining and Shops supports the university’s mission to enhance student life and... Show More
Job Requirements
- Associate's degree or higher in food service or related field
- Two years progressively responsible experience managing a similar food service operation
- ServSafe certification completed or in progress
- American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress
- Valid NYS driver's license and clean driving record
- Ability to demonstrate safe driving practices
- Willingness to work long, irregular hours including evenings, weekends, and late nights
- Ability to stand and walk for a minimum of 8 hours
- Ability to lift/move up to 50 lbs
- Ability to work in a loud, busy, and kitchen environment with exposure to heat, steam, fire, and kitchen hazards
Job Qualifications
- Associate's degree or higher in food service or related field
- Equivalent education/experience will substitute for minimum qualifications
- Two years progressively responsible experience managing a similar food service operation
- Experience in a high volume food service establishment preferred
- American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion
- ServSafe Certification completed or in progress towards completion
- Valid NYS driver's license and clean driving record
- Ability to demonstrate safe driving practices
Job Duties
- Participates in subordinate counseling, disciplinary procedures, and cross training of employees
- Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees
- Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals
- Participates or conducts in student, student manager and union meetings on a scheduled bases
- Oversees or participates in supervision of student managers and the student manager training program
- Conducts or delegates daily pre-service
- Communicates all cleaning projects to staff
- Conducts line checks and manual station inspections
- Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly
- Conducts line checks and manual station inspections
- Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist
- Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints
- Maintains and updates current recipes
- Maintains order guides
- Maintains par levels / production sheets
- Participates in student manager program
- Maintains and updates unit checklists for all stations and employees
- Awareness and basic knowledge of profit and loss summary
- Follows budgetary guidelines for food and labor costs
- Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned
- Consistently conducts staff meetings
- Adherence to food production and purchasing programs
- Conducts inventory on a weekly basis and impacts plans to reduce waste
- Observes methods of food preparation and cooking and sizes of portions
- Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc.
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.
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