Head Chef

Campus Auxiliary Services, SUNY Geneseo; Village of Geneseo (NY); On-site; USD 65,000 - 67,000; Full time

Benefits offered by this job

Health and wellness coverage

Retirement with employer match

Life/Disability Insurance

Generous paid time off

13 paid holidays

Complimentary dining on campus

Job summary

Campus Auxiliary Services at SUNY Geneseo seeks a Head Chef to lead culinary operations across on-campus dining venues, from menu development to execution and service. You will manage labor,train staff, ensure high food quality and safety, and coordinate with nutrition staff and campus partners.

The role emphasizes strong leadership, budget understanding, and collaboration. Reports to Senior Dining Manager; exempt; pay range $65,000–$67,000 per year; generous benefits are provided.

Qualifications

• Two-year degree specializing in culinary services, food service or equivalent education/experience.
• Chef experience in a large-scale dining venue. Knowledge of cooking techniques, ingredients, and flavor combinations.
• Or equivalent combination of education and experience.
• ServSafe certification preferred.

Responsibilities

• Direct and produce all aspects of food cooking, menu creation and culinary production.
• Maintain daily production levels and quality.
• Create diverse menus and plan orders while solving shortages or costs.
• Work within food and labor budgets to control costs.

Skills

Strong culinary skills

Menu creation

Attention to detail

Strong communication

Effective leadership

Computer literacy (Word, Excel, POS)

Budget awareness

Problem solving

Customer service

Education

Two-year culinary degree

Chef experience in large-scale dining

Equivalent education/experience

ServSafe certification preferred

Tools

Word

Excel

Email

POS systems

Job description

CAMPUS AUXILIARY SERVICES AT SUNY GENESEO

HEAD CHEF

CAMPUS AUXILIARY SERVICES AT SUNY GENESEO!

Our people are the lifeline of the organization. We are committed to continuously developing our employees in an environment of trust and integrity. We strive to cultivate a culture that produces inclusivity, passion, celebration of accomplishments and strong communication. As a teammate in our culinary and dining services, operations or administration teams, you will have the opportunity to utilize skills in the areas of exceptional customer service, team collaboration, adaptability and determination. As one of our teammates, you not only have the opportunity to serve others and immerse yourself in the organization – you get paid to make a true difference!

OUR MISSION

We provide essential services that positively impact campus life and all who engage in our community, including students, faculty, staff, guests, and friends of the college.

OUR VALUES

Our pursuit of excellence will reinforce SUNY Geneseo's vision of being a distinctive, equity-centered, public honors college by providing quality services and supporting innovative and transformative experiences in an inclusive community.

We Value COMMUNITY

We Embrace ACCEPTANCE

We Pursue SUCCESS

PURPOSE

The Head Chef is responsible for preparing menus, writing and testing of recipes, preparing and cooking food, labor requirements, training, staffing, and providing exceptional experiences with high food quality and service. The Head Chef is responsible for the ordering and production of the menu and the organization of food service from beginning to completion. The Head Chef may be assigned to any of the CAS restaurants, cafes, and catering on the SUNY Geneseo campus. It is expected that the Head Chef is able to transition from one assigned area to another throughout the restaurants, cafes and catering. The Head Chef is responsible for culinary operations to meet production, presentation, food safety, and service standards. The Head Chef will apply culinary techniques to food preparation and manage the food process from cooking to final presentation and service. The Head Chef also displays strong leadership skills to provide direction to employees to maintain teamwork and a positive work environment.

ESSENTIAL FUNCTIONS

• Responsible for directing and producing all aspects of food cooking, menu creation, culinary production, and all other related activities of culinary operations
• Maintain excellence in daily production levels, goals and output
• Create diverse menus and plan orders of food while identifying and problem solving any shortages or other financial barriers.
• Work within food and labor budgets in controlling costs of the restaurant
• Train CAS employees in the proper method of food preparation and presentation
• Monitor the quality of the product and service provided. Complies with nutrition and sanitation regulations and safety standards.
• Ensure standards for gluten free and allergen policies and procedures are implemented and followed. Works with the Nutritionist at CAS and students when needed
• Responsible for ensuring all food service operations comply with applicable food safety regulations, New York State and local Department of Health (DOH) requirements, OSHA standards, and all other federal, state, and local laws and regulations
• Maintain stock levels and the request of new supplies as required
• Provide friendly, professional, and customer-focused service while engaging with customers in a positive and welcoming manner
• Assist in the operations of the dining units as scheduled
• Supervise the preparation, service, and clean-up of food and refreshments
• Assist with hiring, discipline, and performance reviews of employees
• Responsible for maintaining a professional behavior and treating employees and customers in a pleasant, fair, and honest manner
• Coordinate activities with other internal departments, participates in management team meetings, interfaces with vendors and key service users within client organization
• Communicate with management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services.
• Participate in relevant committees and meets with student groups as needed
• Meet regularly with food service managers to share and gather information. Routinely visits each dining area.
• Develop food service policies and quality standards
• Communicate with the staff members responsible for making catered arrangements where applicable
• Other duties may be assigned to reach individual and organizational goals

SKILLS AND COMPETENCIES

• Strong culinary skills
• Menu creation and recipe writing
• Attention to detail
• Strong communication skills
• Effective leadership
• Proficient computer knowledge in Word, Excel, Email and POS systems
• Business and budget acumen
• Problem solving
• Customer service

EDUCATION AND EXPERIENCE

• Two-year degree specializing in culinary services, food service or equivalent education/experience
• Chef experience in a large-scale dining venue. Knowledge of cooking techniques, ingredients, and flavor combinations
• Or equivalent combination of education and experience
• ServSafe certification preferred

PHYSICAL REQUIREMENTS

• Ability to sit/stand/bend/stoop/kneel for prolonged periods of time
• Ability to lift and move up to 50 pounds occasionally
• Moderate computer use
• Hours may include extra hours, weekends and nights to accommodate business needs

SCOPE AND DIRECTION

• Reports to: Senior Dining Manager
• Reports: Has indirect reports
• FLSA Status: Exempt
• Rate of Pay: $65,000 - $67,000 annual

BENEFITS PACKAGE

• Comprehensive health and wellness including health, dental, vision, FSA or HSA for full time employees
• Retirement savings with employer matchcontributions
• Life/Disability Insurance
• Generous paid time off
• 13 paid holidays
• Complimentary dining at our on-campus restaurants and cafes
• Career growth opportunities
• My Better Benefits discount services
• Tuition reimbursement

"In support of the ADA, this job description lists only the responsibilities and qualifications deemed essential to the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity"