Chef Manager

Columbia University Facilities & Operations; New York (NY); On-site; USD 90,000 - 95,000; Full time

Job summary

Columbia University Facilities & Operations seeks a Chef Manager to lead daily food service operations at the unit, reporting to the Executive Chef and overseeing financial planning, staff supervision, inventory control, procurement of supplies, menu development, health department and OSHA compliance.

This role requires a bachelor’s degree or equivalent, 3+ years in food production leadership, and proficiency with Word/Excel and payroll/catering systems like Kronos/EMS/Delphi.

Qualifications

• Bachelor's degree from an accredited college or culinary school and/or its equivalent.
• A minimum of 3 years related experience; preferably in a food production leadership position.
• Previous restaurant/kitchen supervisory experience is necessary.
• Strong experience in food production, food handling, and visual presentation of the food.
• Proficient in Word and Excel.
• Knowledge of Kronos Payroll System and any catering system such as EMS, or Delphi is desired.
• Ability to function well in a team oriented environment.
• Proven leadership skills and ability to motivate and manage all levels of staff.

Responsibilities

• Responsible for managing preparation, production, and presentation of foods served in the unit via supervision of and delegation of assignments to production staff
• Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction
• Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment
• Under the direction of the Executive Chef develops recipes for all menus with consideration to nutrition requirements and balance, use of seasonal and affordable foods and introduces the variety necessary to maintain current customers and attract new business.
• Manages production staff including recruitment, performance reviews, disciplinary actions, and promoting good staff morale
• Maintains sufficient staffing with respect to the needs to control labor costs
• Maintains excellent working relationship with staff and assist in their training and development
• Enforces uniform compliance and hygiene practices
• Continuous improvement of production processes
• Communicating with Executive Chef and providing feedback on all issues including but not limited to staff, product, and process, to ensure University Event Management goals are met
• Participate in daily production meetings
• Performs related duties as assigned

Skills

Leadership

Staff supervision

Team oriented

Food production

Food handling

Visual presentation

Excel

Word

Education

Bachelor's degree or equivalent

Tools

Kronos Payroll System

EMS

Delphi

Job description

• Job Type: Officer of Administration


• Bargaining Unit:


• Regular/Temporary: Regular


• End Date if Temporary:


• Hours Per Week: 35


• Standard Work Schedule:


• Building:


• Salary Range: $90,000 - $95,000

The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting.

Position Summary

Reporting to the Executive Chef, the Chef Manager will provide leadership for daily food service operation and ensures that all service goals are met. Responsible for all functions of the location including financial planning and results, supervision of staff, inventory control, procurement of supplies, menu development, health department and OSHA compliance.

Responsibilities

• Responsible for managing preparation, production, and presentation of foods served in the unit via supervision of and delegation of assignments to production staff


• Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction


• Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment


• Under the direction of the Executive Chef develops recipes for all menus with consideration to nutrition requirements and balance, use of seasonal and affordable foods and introduces the variety necessary to maintain current customers and attract new business.


• Manages production staff including recruitment, performance reviews, disciplinary actions, and promoting good staff morale


• Maintains sufficient staffing with respect to the needs to control labor costs


• Maintains excellent working relationship with staff and assist in their training and development


• Enforces uniform compliance and hygiene practices


• Continuous improvement of production processes


• Communicating with Executive Chef and providing feedback on all issues including but not limited to staff, product, and process, to ensure University Event Management goals are met


• Participate in daily production meetings


• Performs related duties as assigned

Minimum Qualifications

• Bachelors degree from an accredited college or culinary school and/or its equivalent.


• A minimum of 3 years related experience; preferably in a food production leadership position.


• Previous restaurant/kitchen supervisory experience is necessary.


• Strong experience in food production, food handling, and visual presentation of the food.


• Proficient in Word and Excel.


• Knowledge of Kronos Payroll System and any catering system such as EMS, or Delphi is desired.


• Ability to function well in a team oriented environment.


• Proven leadership skills and ability to motivate and manage all levels of staff.

Equal Opportunity Employer / Disability / Veteran

Columbia University is committed to the hiring of qualified local residents.