In conjunction with the Executive Chef, the Assistant Executive Chef is responsible for the management/operation of the septic dining center(s). The Assistant Executive Chef is responsible for designing of menus/concepts, testing of recipes, labor requirements, training, staffing, food quality and specifications, ordering and production of the menu, organization of events from beginning to completion. The Assistant Executive Chef assists in preparing menus, staffing of events/concepts, training BOH staff, the quality of food, ordering and production of the food, organization of events from beginning to completion. It is expected that Assistant Executive Chef is able to transition from one assigned area to another and work on CAS culinary team.
Co- leadership role with Assistant General Manager -- Letchworth Dining Center
- Assists in the timing and smooth operation of an event. May prepare production sheets and other instruction materials
- Communicates with the staff members responsible for making catered arrangements on a daily basis. Assists in training CAS employees in the proper methods of food preparation and presentation
- Responsible for maintaining a professional behavior and treating employees and customers in a pleasant, fair and honest manner
- Assists with the recruiting and training of production and service staff
- Monitoring the quality of the product and service provided
- Interacting with customers in 'front of house' and teaching demos
- Will assist in the operations of a dining unit as scheduled
- May greet the customers and perform public relations tasks
- Manages the preparation, service, and clean-up of food and refreshments
- Assists with hiring, discipline, performance reviews and initiating pay increases of employees
- Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization
- Ensures that appropriate sanitation and safety standards are met
- Employee training -- BOH and production/service staff
- Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services
- Participates on various relevant committees and meets with student groups as needed
- Meets regularly with food service managers to share and gather information. Routinely visits each dining area. Develops food service policies and quality standards
- Conducts weekly and monthly culinary audits as assigned
- Other duties as required and assigned.
Bachelor’s degree with culinary discipline and at least two years specializing in food service with preferred emphasis on experience in a large scale dining venue with food preparation and catering responsibilities or similar combination of education and experience.
CERTIFICATE AND LICENSES:
Serv safe certification (within 6 months of hire)
Indeed - 12 months ago
copy to clipboard
Campus Auxiliary Services provides high quality auxiliary services for SUNY at the Geneseo campus. Our aim is to help the campus community...