Position Summary

The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products.

Expected Hours of Work

This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required.

Essential Functions

• Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping.
• Hands on training and development of culinary employees.
• Works with Cook I’s, chef managers, unit assistant managers to verify and update recipes and production records.
• Maintains the computerized recipe database.
• Maintains portion control and quality standards in both contract dining and retail operations
• Assesses Back of House (BOH) contract dining through observation and develops corrective action plans.
• Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners.
• Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program.
• Assists with on-going dining service customer surveys and focus group sessions.
• Trains, supervises and evaluates culinary staff in contract dining.
• Supervises Chef Managers of Contract Dining Operations.
• Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef.

Education and Training

Associate’s Degree and formal culinary training required.

Desired Qualifications

• Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution).
• Must be familiar with and able to demonstrate a thorough knowledge of HACCPprinciplesandanalytical cost control methods.
• Good computer skills, including Microsoft Office Word, Excel, and PowerPoint.
• Experience with computer based menu management system preferred.
• Thorough understanding of proper staff and equipment utilization.
• Thorough knowledge of food service principles and practices required.
• Creativity, effective communication and organizational skills.
• Ability to meetfrequent deadlines.
• Ability to multi task effectively.
• Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts.

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 may operate 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, bend, kneel, crouch or crawl.
• While performing the duties of the job, the employee is regularly required to talk and hear.
• Specific vision abilities required by the job include close vision and ability to adjust focus.
• The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms.
• The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more.
• The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
• Valid driver’s license and clean driving record required.
• Ability to demonstrate safe driving practices.

Licensure/Certification

American Culinary Federation – Certified Executive Chef (ACF – CEC) completed or willingness to start program and work towards completion required.

ServSafe Certification

Travel

Travel between UB campuses may be required. May need to attend conferences and/or special events

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.