Executive Chef Manager — Campus Dining (Bonus Eligible)

Campus Dining and Shops at UB; Buffalo (NY); On-site; USD 58,000 - 68,000; Full time

Job summary

Campus Dining and Shops at UB in Buffalo, NY, seeks a Chef Manager to lead kitchen operations, supervise staff, ensure quality food production, and maintain cost controls. This full-time, non-exempt role demands leadership of student and union staff and adherence to safety standards.

The role requires long, irregular hours, weekends/evenings, and a focus on customer service and efficiency in a fast-paced campus dining environment.

Qualifications

• Associate’s degree or higher in food service or related field.
• Two years progressively responsible experience managing a similar food service operation.
• Experience in a high volume food service establishment preferred.
• 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.

Responsibilities

• Participates in subordinate counseling, disciplinary procedures, and cross training of employees.
• Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees.
• Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals.
• Participates or conducts in student, student manager and union meetings on a scheduled bases.
• Oversees or participates in supervision of student managers and the student manager training program.
• Communicates all cleaning projects to staff.
• Conducts line checks and manual station inspections.
• Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly.

Skills

Staff Supervision

Customer Service

Education

Associate’s degree or higher in food service or related field

Job description

Campus Dining and Shops at UB in Buffalo, NY, seeks a Chef Manager to lead kitchen operations, supervise staff, ensure quality food production, and maintain cost controls. This full-time, non-exempt role demands leadership of student and union staff and adherence to safety standards.

The role requires long, irregular hours, weekends/evenings, and a focus on customer service and efficiency in a fast-paced campus dining environment.