- Reports to: Executive Chef
- Department: Operations
- FLSA Status: Full-Time, Exempt Professional
- 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.
- 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.
- Exposure to kitchen hazards and extremes in temperature.
- Working in a fast-paced and dynamic kitchen environment.
- May work in refrigerated conditions.
- 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.
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Dining Services Associate
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Dining Services Associate
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Dining Services Associate
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Campus Dining & Shops Buffalo, United States Full timeJob titleChef Manager Reports toGeneral Manager, OperationsDepartmentOperationsFLSA StatusFull-Time, ExemptPosition Summary · Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the uni ...
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Dining Services Associate
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Dining Services Associate
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Dining Services Associate
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Assistant Executive Chef of Dining Services - Buffalo, United States - Campus Dining & Shops
Description
Job title: Assistant Executive Chef
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:
Education and Training:
Associate's Degree and formal culinary training are required.
Desired Qualifications:
Work Environment:
Physical and Mental Demands:
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.