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    Assistant Executive Chef of Dining Services - Buffalo, United States - Campus Dining & Shops

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    Description

    Job title: Assistant Executive Chef

    • Reports to: Executive Chef
    • Department: Operations
    • FLSA Status: Full-Time, Exempt Professional

    Position Summary:

    The Assistant Executive Chef works closely with the culinary team to oversee and develop culinary operations within the dining establishment. They lead and mentor culinary professionals, manage menu development, and ensure operational excellence.

    Expected Hours of Work:

    This Full-Time position requires flexibility with varying schedules, including weekends, evenings, and nights. A minimum of 47.5 hours per week is expected, with longer shifts during peak periods. Weekend and evening availability is essential.

    Essential Functions:

    • Develop and mentor culinary staff in various areas including recipes, kitchen safety, and sanitation.
    • Provide hands-on training for culinary employees.
    • Collaborate with team members to update recipes and maintain quality standards.
    • Oversee Back of House operations and implement improvement plans.
    • Support test kitchen activities and menu development.
    • Ensure compliance with quality assurance standards.
    • Conduct culinary staff training and evaluations.
    • Supervise Chef Managers and provide culinary support for events.

    Education and Training:

    Associate's Degree and formal culinary training are required.

    Desired Qualifications:

    • Minimum 2 years of experience in high-volume food production.
    • Proficiency in HACCP principles and cost control methods.
    • Strong computer skills including Microsoft Office.
    • Experience with menu management systems.
    • Excellent communication and organizational skills.
    • Ability to meet deadlines and multitask effectively.
    • Willingness to work flexible hours.

    Work Environment:

    • Exposure to kitchen hazards and extremes in temperature.
    • Working in a fast-paced and dynamic kitchen environment.
    • May work in refrigerated conditions.

    Physical and Mental Demands:

    • Ability to stand and walk for extended periods.
    • Manual dexterity and ability to lift and move items.
    • Visual and auditory skills required.
    • Valid driver's license and safe driving practices.

    Licensure/Certification:

    American Culinary Federation – Certified Executive Chef (ACF – CEC) or willingness to pursue certification.

    ServSafe Certification required.

    Travel:

    Possibility of travel between campuses and attendance at events.

    Employee NameEmployee SignatureDate

    Campus Dining and Shops is committed to equal employment opportunities, diversity, and inclusion. Discrimination of any form is not tolerated, and our policies adhere to federal and state regulations.



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