Specialty Chef (Asian Cuisine)

Campus Dining and Shops is a prominent food service provider operating within the University at Buffalo, known for delivering diverse and high-quality dining experiences to students, faculty, staff, and visitors. This department plays a critical role in the educational environment by offering an assortment of culinary options that cater to a wide variety of tastes, dietary needs, and cultural preferences. Campus Dining and Shops supports the university community through numerous dining locations, retail operations, and catering services, all committed to excellence in food quality, customer service, and operational efficiency. The emphasis lies not only on providing delicious meals but also on fostering an inclusive atmosphere where all customers feel valued and welcome. This organization is dedicated to maintaining high standards in food safety, culinary innovation, and employee development while promoting sustainability and ethical food sourcing within its operations. With a dynamic work environment that blends a bustling academic setting and vibrant culinary arts, Campus Dining and Shops offers ample opportunity for passionate professionals to thrive and contribute meaningfully to the campus life experience.

The Specialty Chef - Chef de Partie (Asian Cuisine) position within Campus Dining and Shops is an exciting opportunity for a highly skilled culinary professional specializing in Asian cuisine. As a Specialty Chef, reporting to the General Manager in the Operations department, this role involves direct supervision and management of culinary service operations to ensure an authentic, high-quality dining experience. This full-time, non-exempt position requires a minimum commitment of 40 hours per week, with flexibility in working hours that may include evenings, weekends, and late nights according to the needs of the business and customer demand. During peak periods and special events, additional hours may be necessary. The Specialty Chef plays a pivotal role in developing and innovating specialty menus that authentically represent various Asian culinary traditions, utilizing traditional cooking techniques and equipment such as woks, tandoori ovens, and hibachi grills. Proficiency in a broad spectrum of cooking methods—ranging from sautéing, stir-frying, and deep-frying to braising and steaming—is essential.

This role demands extensive experience—at least five years in high-volume professional cooking—paired with strong leadership skills to train, motivate, and manage kitchen staff including both union and student employees. The Chef de Partie ensures adherence to recipe standards, kitchen safety protocols, and sanitation requirements while overseeing the kitchen’s daily operations, inventory, and production records. Communication skills are vital, as the chef often interacts with customers to solicit feedback and resolve complaints, thus upholding the service quality expected by the university community. The position also requires ServSafe certification and the ability to work efficiently under pressure in a fast-paced kitchen environment. Campus Dining and Shops offers a stimulating work setting with opportunities for culinary creativity, professional growth, and the chance to contribute to the rich cultural fabric of university dining services.