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University of Buffalo - Campus, Dining Three Pillars Catering - Chef Manager in Buffalo, New York

Job Description

Job title

Chef Manager of Catering

Reports to

Executive Chef, Catering General Manager

Department

Three Pillars Catering and Concessions

FLSA Status

Full-Time, exempt

Position Summary

Provides support and assistance to the General Manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers within Three Pillars Catering. They work to ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies.

Expected Hours of Work:

This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. This position will be considered an exempt position.

Essential Functions

  • Executes and evaluates events in Catering, Concessions and any other special events ensuring excellence in food and guest service

  • Works with Catering General Manager to develop recipes, menus and special event dinners.

  • Works with clients to design menus upon request

  • Promptly responds to guest comments, suggestions and complaints.

  • Develops and directs culinary staff in catering in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping.

  • Hands on management is required

  • Assists Kitchen Manager and back of house staff with daily food preparation.

  • Maintains pricing, portion control, quality standards in catering operation.

  • Works with Kitchen Manager to verify and update recipes and production records.

  • Maintains computerized recipe database.

  • Responsible for meeting budgetary labor cost and food cost goals.

  • Manages cooks’ and food service employees’ weekly schedules and daily operation sheets.

  • Trains, supervises and evaluates culinary staff in catering, carries out disciplinary procedures as needed.

  • Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations

  • Provides culinary supervision and support for major campus events

  • Complies with ServSafe and the New York State Department of Health regulations for HACCP and Food Safety.

  • Communicate with front of house staff daily

    Education and Training

    Associate’s Degree and formal culinary training required.

    Desired Qualifications

  • Minimum 3 years experience in a high volume food service establishment

  • Experience with a wide range of events; including but not limited to wedding, high end banquets and intimate dinner parties

  • Must be familiar with and able to demonstrate a thorough knowledge cost control methods.

  • Good computer skills, including Microsoft Office Word, Excel, and PowerPoint.

  • Experience with computer based menu management system preferred.

  • Thorough understanding of proper staff and equipment utilization.

  • Thorough knowledge of food service principles and practices required.

  • Creativity, effective communication and organizational skills.

  • Ability to meet frequent deadlines.

  • Ability to multi task effectively.

  • Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts.

    Work Environment

  • The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.

  • The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.

  • Long, irregular working hours.

  • Exposure to extreme temperatures in coolers and freezers.

    Physical and Mental Demands

  • The position is very active and the employee must be able to stand and walk for up to 8 hours.

  • The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.

  • While performing the duties of the job, the employee is regularly required to talk and hear.

  • The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

  • The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…

  • The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.

  • The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.

  • The selected candidate will be required to complete and pass a background check including criminal history and motor vehicle verification.

  • Valid driver’s license and clean driving record required.

  • Ability to demonstrate safe driving practices.

    Licensure/Certification

  • American Culinary Federation – Certified Chef de Cuisine (ACF – CEC) completed or in progress toward completion

  • ServSafe Certification

    Travel

    Travel between UB campuses may be required. May need to attend conferences and/or special events

    Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

    Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

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