Catering Lead Cook

University at Buffalo Campus Dining & Shops; Buffalo (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a leading campus dining service as a Catering Lead Cook, providing quality meals to students and staff. The role involves overseeing food production, ensuring sanitation standards, and delivering excellent customer service. Ideal candidates will have a strong cooking background, customer interaction skills, and the ability to thrive in a busy kitchen environment.

Qualifications

• Minimum 3 years of professional cooking experience.
• Must be ServSafe certified.
• Ability to lift 50+ pounds.

Responsibilities

• High-volume food preparation and cooking.
• Maintain sanitary and hygienic conditions in the kitchen.
• Assist with training new hires.

Skills

Customer Service

Teamwork

Multi-tasking

Communication Skills

Job description

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University at Buffalo Campus Dining & Shops provided pay range

This range is provided by University at Buffalo Campus Dining & Shops. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$18.91/hr - $18.91/hr

Brief Description

Job Classification

Catering Lead Cook

Department

802 Catering

Status

Probationary Full-Time Union

May incur lay-offs during University recess periods

FLSA Status

Full-Time, Non-Exempt, Hourly

Starting Rate

$18.91/hr (Union Employees: See Appendix “A” of Union contract)

Benefits

Benefits Included

Present Schedule

Note that stated hours and days may vary – Mandatory overtime, as required, in the Union Contract

Schedule Varies. Must be available days, evenings, weekends, with hours changing weekly

Position Summary

Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities.

Job Requirements

• Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation.
• Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE
• Must have excellent customer service skills.
• Must be able to demonstrate proficiency in professional knife-handling skills.
• Experience in following standardized recipes.
• Experience at organizing and maintaining kitchen work stations.
• Experience in safe food handling, preventing food-borne illness, and sanitation techniques.
• Ability to correctly identify product.
• Must be able to prioritize work and execute tasks with speed and efficiency.
• Knowledge of equipment used in a high volume kitchen.
• Must be able to read and write English and have basic and accurate math skills.
• Must be able to communicate well with customers and management.
• Must have professional appearance, demeanor, and hygiene.
• Must be able to lift 50+ pounds, and be able to walk and stand for 8 hours per day, and bend and reach as the job requires.
• Must pass Lead Cook written screening test and hands-on practical cooking test.
• Must be or become ServSafe certified (attend required class and pass test).
• Regular attendance and dependable transportation required.
  
  
  

Job Assignments

• High-volume food preparation and cooking, following established recipes and production system.
• Maintain production and usage records as required.
• Utilizes products (raw and cooked) to minimize food costs.
• Some supervisory duties during shifts including: coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift.
• Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment.
• Demonstrate excellent customer service at all times.
• Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge.
• Assist with training new hires and student workers as needed.
• General cleaning and other food service duties or tasks as requested by management.
• Additional duties as assigned and requested by management.
  
  
  

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.
• Exposure to extreme temperatures in coolers and freezers.
• Work may take place in a refrigerated and temperature controlled environment.
  
  
  

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, crawl, bend, stretch, twist, or reach out.
• 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.
  
  
  

Application for Position Vacancy form must be submitted THROUGH KRONOS by Midnight:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Employee Name:

Employee Signature:

Date:

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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