Specialty Chef (Asian Cuisine)

Campus Dining and Shops is a prominent dining service provider dedicated to delivering exceptional culinary experiences to a diverse customer base. Part of the University at Buffalo's comprehensive dining services, Campus Dining and Shops offers an array of food service options aimed at satisfying the varied tastes and dietary needs of the university community and visitors. Known for its commitment to quality, inclusivity, and cultural diversity, the organization ensures that all dining operations are managed with professionalism and excellence. It embraces equal employment opportunities and maintains a harassment-free work environment in compliance with federal and state laws.

The Specialty Chef - Chef de Partie (Asian Cuisine) position plays a crucial role within Campus Dining and Shops by overseeing the culinary operations associated with Asian cuisine. This full-time, non-exempt, hourly role reports directly to the General Manager and operates within the Operations department. The position requires working a minimum of 40 hours per week with schedules varying based on business demands, which typically include evenings, weekends, and special university events. The Specialty Chef is responsible for supervising kitchen activities, assisting in menu development, training and managing kitchen staff, and ensuring high standards of authenticity and quality in food preparation and presentation. This role demands a mastery of diverse cooking techniques relevant to Asian cuisines, including the use of traditional equipment such as woks, tandoori ovens, clay ovens, and hibachi grills. The Specialty Chef must apply professional culinary skills to prepare high-volume meals that reflect the unique taste and cultural heritage of the dishes served.

In addition to culinary expertise, the Specialty Chef is expected to uphold stringent food safety and sanitation standards in compliance with HACCP and the New York State Department of Health guidelines. The position emphasizes teamwork, efficient communication, and a customer-focused approach, including the direct engagement with customers and addressing service feedback. Physical and mental demands are significant given the active and fast-paced kitchen environment, requiring stamina, manual dexterity, and the ability to work under pressure. Certifications such as ServSafe are mandatory, ensuring the candidate meets the food handling and safety protocol requirements. Overall, this role offers a dynamic opportunity to contribute to a diverse and culturally rich culinary operation while advancing professional culinary skills in a supportive and inclusive workplace environment.