Catering Chef/Manager NBU $64,000-$74,000/year

Professional schedule - will work some night and weekend events

QUALIFICATIONS

Two-year degree in Hospitality, Culinary Arts, Business or a related field and five years of supervisory
food service experience -OR-

Four-year degree in Hospitality, Culinary Arts, Business or a related field and three years of supervisory
food service experience -OR-

Four-year degree in any field with five years of supervisory food service experience; candidates will be
required to obtain or have 30 credit hours in Hospitality, Culinary Arts, or Business
Preferred: Culinary Certifications

SKILLS

May require the legal right and ability to drive a company vehicle. Driver's license must not have any high
risk factors as defined by the Company's vehicle insurance company.
Proficient in all Microsoft Office Suite programs and office equipment
Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held
and mixed.
Understanding of upscale presentation and culinary food production
Ability to organize and plan resources, personnel and workload to meet deadlines
Computing skills to calculate percentages, discounts, interest, commissions, ratios, averages, medians,
standard deviations or areas and volumes.
Ability to effectively motivate, train, and supervise employees
Proficient in retail software such as inventory, or recipe management software
Ability to interact with customers, coworkers, and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to read and interpret instructions, technical and procedure manuals, material data sheets, business
correspondences. Ability to create reports and standard business correspondences. Able to verbally
present information formally to a group of customers or coworkers.
Ability to develop effective solutions to unique situations and develop continuous response to issues that
meet the organization's goals. Ability to analyze financial and statistical data and use it to make
operational decisions.

PHYSICAL REQUIREMENTS

Lift 10 lb. routinely
Types for more than 1 hour per day
Performs duties standing for several hours daily
Lift 30 lb. occasionally
Manipulate small hand tools
Travel distances between campus buildings

DUTIES

Supervision of Personnel
Responsible for the satisfactory performance of all subordinate personnel. Assigns work duties according to
job descriptions and work flow for each employee. Procures all equipment and facilities necessary for
employees to effectively and efficiently perform their duties. Provides all forms of coaching including discipline, termination, counseling and skill development for all employees. Provides first aid and seeks
other medical treatment for employees. Reviews and enforces employee compliance with proper
operational procedures and policies, safety and sanitation policies, union contract and/or employee
handbook.

Culinary Production
Maintains recipe compliance and development. Collaborates with management team to develop new menu
items to be added to future offerings. Researches specific recipes, food trends, or cuisine requests.
Collaborates with Nutritionist on special customer needs based on dietary restrictions due to medical and
cultural practices and creating healthier nutrition options.

Plans, organizes, and prepares the production of food items. Tests all recipes prior to production.

Oversees production of all food items to ensure compliance with HACCP guidelines, portion control, recipe
compliance and quality of products served. Assists preparation staff in the forecasting of quantity to be
produce given customer traffic. Samples and reviews products for presentation to customers including
taste, temperature, texture, food availability, and appearance. Inspects the display and customer setting of
food for cleanliness, appetite appeal, and holding display. ensures proper food sanitation including
reviewing temperature logs. Oversees and assists proper storage, reuse, or disposal of remaining foods.

Assist with orders for all equipment and products needed including paper supplies, food, beverages,
cleaning products, equipment, and dish ware. Conducts inventories. Communicates with vendors to ensure
quality, timely delivery and adherence to established cost guidelines. Oversees reconciling orders and
deliveries Responsible for the functioning and safety of all equipment and schedules routine maintenance.

Organizes menus for special theme dinners and events. Responsible for prompt, efficient and HACCP
compliant delivery to any location of food items.

Financial Management
Implements internal controls to avoid waste and shrinkage of cash, product, and equipment. Responsible
for insuring the accuracy and proper operation of labeling, ordering, inventory, and receiving systems, and
other technology providing customer service.

Customer Service
Commitment to providing excellence in customer service. Maintains customer service during the shift.
Handles problems including lack of product and equipment problems. Interacts with customers with
medical issues to provide special-prepared meals. Answers customer questions in person or via e-mail.
Handles operational issues including finding substitute staff, evaluating stocking and cleaning needs,
altering menus and redirecting customer traffic. Samples and reviews the product for presentation to
customers. ensures proper food sanitation including reviewing temp logs. Opens and closes the operation
ensuring unit and product security. Develops and oversees special events menus to promote customer
satisfaction and add variety to unit services. Responsible for prompt, efficient and HACCP compliant
delivery to any location of food items. Ensures all food, beverages, equipment items are packaged for
proper transport or holding. Ensures security, timely setup and proper display.

May act as the clearing house for information in their building, customer base (concession, student life
center) or special events to share with other CAS staff members. Communicates in writing and verbally
with various members of the campus and users of the facilities or equipment regarding CAS services,pricing and policies.

Chef
As an agent for the employer, all actions and decisions must be in the best interest of the corporation.
Conduct must be honest and follow ethical standards set by CAS, SUNY Cortland, and professional
practices.

Salary : $64,000 - $74,000