Specialty Chef – Chef de Partie (Indian Cuisine)

Salary Range: $21.00 - $25.00/ hour

Looking to take your Culinary Career to the next level?
Working within Campus Dining and Three Pillars Catering, you’ll find tremendous opportunities to grow, both personally and professionally. From industry/collegiate conferences to national culinary competitions, our employees are given the chance to really hone their skills/talents.

Specialty Chef – Chef de Partie (Indian Cuisine) Position Summary:
Responsible for the supervision and oversight of operational details of customer and culinary service in our dining operations. Assisting our culinary team to provide an authentic and unique dining experience to our guests from a variety of cultures and locations around the world. This individual contributes to the menu creation, training and managing of the kitchen to ensure a well-organized and motivated team. Oversees all aspects of the kitchen to ensure high standards of food quality and eye appeal are met while presenting authentic cuisine from different regions of the world.

Essential Functions

• Minimum 5 years high-volume professional cooking experience required, including a variety of cooking techniques which may include thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and other food presentation and garnishing standards.
• Experience in menu and recipe development in specialty cuisines and/or innovational expertise.
• Experience must include cooking and preparation of Indian food using equipment traditional to the culture/area of that specific cuisine or innovative cooking techniques. Use of equipment experience may vary or include tandoori ovens, woks, clay ovens, different cooking techniques, coal stoves, hibachi, etc.
• Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, and culinary equipment, etc.
• Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses.

Education and Training
High School Diploma or GED, some post-high school education/training/certification in business, management or culinary arts preferred.

Desired Qualifications
2 years’ experience in a restaurant or institutional food service setting.

Apply Online or Join Us at our CDS OPEN HOUSE
Thursday, May 21st
4pm - 6pm
Crossroads Culiniary Center, 3 Frontier Drive, Amherst, NY 14261 (UB's North Campus)
Showcasing our Incredible Dining Facility with Cooking Demos, Tour Our Facility, On-the-Spot Interviews

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