Catering Executive Chef

9559BR

Finance & Administration

Aux-Dining

Job Summary

The Catering Executive Chef reports to the Director of Event Operations and is responsible for overseeing all culinary operations for RIT Catering and Concessions, including the RIT food truck. This position works closely with the Event Operations Manager, Event Sales Manager, and other key stakeholders to ensure the highest level of quality and service at all dining and catering events both on and off campus. The Executive Chef is responsible for the culinary management and food production of over 2500 events annually.

Please note: Schedule will vary based on event needs including being required to work nights and weekends.

Responsibilities

Job Responsibilities:

• Develops and implements annual business plans and budgets for all culinary operations related to catering and concessions.
• Oversees the daily culinary operations of RIT Catering, ensuring high standards of food quality, presentation, and service.
• Leads, trains, and mentors culinary staff, including Sous Chefs, Junior Sous Chefs, and production cooks, fostering a culture of continuous improvement and professional development.
• Collaborates with the Event Operations Manager and Event Sales Manager to plan and execute high-quality catering events, ensuring customer satisfaction and adherence to budget guidelines.
• Monitors food production, ordering, cost control, and inventory management to optimize efficiency and profitability.
• Ensures compliance with all New York State and Monroe County health codes, as well as RIT's policies on health, sanitation, and safety.
• Develops and maintains standardized recipes, ensuring consistency and accuracy in all culinary offerings.
• Conducts performance appraisals, employee recognition, and disciplinary actions, maintaining proper records and fostering a positive work environment.
• Manages administrative tasks, including inventory management, purchasing, and maintaining up-to-date records and files.
• Ensures cleanliness, sanitation, and safety of kitchen and equipment, as well as proper storage, rotation, and labeling of items.
• Possesses an awareness and advanced knowledge of allergens, food sensitivities, and dietetic restrictions, working with customers and management to resolve potential dietary limitations.
• Assists in checking all fixtures, equipment, and conditions (lights, HVAC, refrigeration, etc.) for proper operations, settings, and maintenance, reporting deficiencies immediately.
• Carries out special assignments as requested.
• Reports to work on time, adheres to break policy, and wears proper uniform and hair restraint.
• Attends meetings and seminars as requested by the Director of Event Operations.
• Performs other duties as assigned.
  
  

Skills

• Ability to lead, supervise, and work collaboratively with multiple staff.
• Ensure full-time and student staffing levels are met and maintained within established university labor cost requirements.
• Possess professional judgment and ability to independently make sound operational decisions.
• Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders.
• Ability to learn and adapt to new systems and applications as needed.
• Demonstrated ability to deliver exceptional customer service.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong time management, organizational and multi-tasking skills.
• Ability to meet multiple deadlines and manage competing priorities.
• Must be adaptable to a frequently changing environment and ability to adhere to professional standards in stressful situations.
• Ability to follow New York State and Monroe County health codes as they relate to health, sanitation, safety, overall cleanliness and upkeep of facility.
• Oversight of all culinary staff, production, menu planning and culinary leadership.
• Possess an awareness and basic knowledge of allergens, food sensitivities and dietetic restrictions. Work with the customer and registered dietician in resolving potential diet limitations of the customer.
• Produce financial reports to evaluate cost and efficiencies for the unit.
• Understand and comply with all institute and department policies and procedures.
• Ability to work professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
• Knowledge of cash handling procedures and point of sale systems.
• Follows established procedures to order products from RIT approved vendors.
• Report to work on time, wear proper uniform, adhere and enforce departmental and university policies.
• Carry out special assignments as requested by leadership.
• Attend meetings and seminars as requested by senior leadership.
  
  

Required Qualifications

• Associate's Degree / Certification in Culinary Arts, Hospitality, or related field (or equivalent experience).
• 5 years' experience in a high-volume restaurant, country club, or institutional setting with at least 3 of those years in a supervisory role.
• Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
• Servsafe certified or ability to obtain within six months of hire.
• Allertain certified or ability to obtain within six months of hire.
• Must possess a valid driver's license, with the ability to operate large vehicles
  
  

PLEASE NOTE: The individual hired for this position will be required to have a pre-employment Motor Vehicle check, and the Motor Vehicle Report must clear RIT's Safe Driving Policy. (see Page 4)

Preferred Qualifications

Department/College Description

RIT Catering is RIT's self-owned and operated catering department, offering full-service and drop-off catering for groups of 20 to over 1,000 people. Our menu options cover continental breakfasts, hot buffet breakfasts, meeting breaks, boxed lunches, sandwich platters, buffet lunches and dinners, served lunches and dinners, hors d'oeuvres, receptions, custom created/themed menus, bar services and more. Campus concessions is a centrally located department within RIT Dining that services any and all special event needs across campus from sporting events in the Gene Polisseni Center to trade shows in the Gordon Field House to campus related food truck events and beyond.

Minimum Qualifications

• Associate's Degree / Certification in Culinary Arts, Hospitality, or related field (or equivalent experience).
• 5 years' experience in a high-volume restaurant, country club, or institutional setting with at least 3 of those years in a supervisory role.
• Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
• Servsafe certified or ability to obtain within six months of hire.
• Allertain certified or ability to obtain within six months of hire.
• Must possess a valid driver's license, with the ability to operate large vehicles
  
  

PLEASE NOTE: The individual hired for this position will be required to have a pre-employment Motor Vehicle check, and the Motor Vehicle Report must clear RIT's Safe Driving Policy. (see Page 4)

Professional Area

Employment Category: Fulltime

Staff Job Function: Wage Band: $45700 - $76500

Hourly/Salary Minimum: $45700

Hourly/Salary Maximum: $76500

How To Apply

In order to be considered for this position, you must apply for it at: http://careers.rit.edu/staff. Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.

The direct link to this posting can be found here: https://sjobs.brassring.com/

Additional Details

Rochester Institute of Technology, the 10th largest private university in the U.S., is among the world’s leading technological universities. Its 18,000 undergraduate and graduate students from all 50 states and more than 100 countries are enrolled in over 200 academic programs, including 7 interdisciplinary Ph.D. programs. A pioneer in experiential education, RIT was the first to offer undergraduate degree programs in biotechnology, information technology, software engineering, and microelectronic engineering. As home to the National Technical Institute for the Deaf, the university offers unparalleled academic opportunities and services for the deaf and hard-of-hearing. Founded in 1829, RIT has 115,000 alumni throughout the United States and around the world. RIT has been named by the Chronicle of Higher Education as one of the “Great Colleges to Work For.” RIT is a National Science Foundation ADVANCE Institutional Transformation site, and is responsive to the needs of dual-career couples through the Upstate NY Higher Education Recruitment Consortium. For more information, visit www.rit.edu/overview/rankings-and-recognition and www.rit.edu.

As a member of the RIT community employees receive a well-balanced benefits package that offers a variety of choices and access to additional employment advantages. These benefits, combined with an employee’s pay, provide a total compensation package that can be tailored to meet your needs. More on RIT’s Benefits, Health & Wellness program can be found at: https://www.rit.edu/fa/humanresources/content/benefits-health-and-wellness

RIT does not discriminate. RIT is an equal opportunity employer that promotes and values diversity, pluralism, and inclusion. For more information or inquiries, please visit RIT/TitleIX or the U.S. Department of Education at ED.Gov

Hourly/Salary Minimum: 45700

Hourly/Salary Maximum:76500

Copyright ©2024 Jobelephant.com Inc. All rights reserved.

Posted by the FREE value-added recruitment advertising agency

jeid-d6278c54518fa747a354cfb60d419702