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

Job Description

Position 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 unit employees, which consist of students, unions, and student managers in Residential Dining Operations with or without Retail Operations with sales volume of less than approximately 3.5 million per year. 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 which involves long and irregular working hours. The schedule is based on the customers’ needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in Summer, minimum of 47.5 hours a week during the school year, and additional hours during peak periods of business or special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered a non-exempt position, eligible for overtime time pay for hours worked in excess of 40 in a given workweek.

Essential Functions

Staff Supervision

  • Participates in subordinate counseling, disciplinary procedures, and cross training of employees.

  • Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees.

  • Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals.

  • Participates or conducts in student, student manager and union meetings on a scheduled bases.

  • Oversees or participates in supervision of student managers and the student manager training program.

  • Conducts or delegates daily pre-service.

  • Communicates all cleaning projects to staff.

  • Conducts line checks and manual station inspections.

  • Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly.

    Service Management

  • Conducts line checks and manual station inspections.

  • Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist.

  • Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints.

    Administrative Management

  • Maintains and updates current recipes.

  • Maintains order guides.

  • Maintains par levels / production sheets.

  • Participates in student manager program.

  • Maintains and updates unit checklists for all stations and employees.

  • Awareness and basic knowledge of profit and loss summary.

  • Follows budgetary guidelines for food and labor costs.

  • Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned.

  • Consistently conducts staff meetings.

    Production Management

  • Adherence to food production and purchasing programs.

  • Conducts inventory on a weekly basis and impacts plans to reduce waste.

  • Observes methods of food preparation and cooking and sizes of portions.

  • Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc.

    Education and Training

  • Associate’s degree or higher in food service or related field.

    Desired Qualifications

  • Equivalent education/experience will substitute for minimum qualifications.

  • Two years progressively responsible experience managing a similar food service operation.

  • Experience in a high volume food service establishment preferred.

    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 a minimum of 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 towards completion.

  • ServSafe Certification

    Travel

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

    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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