Specialty Chef (Indian Cuisine)

Brief Description

Job title

Specialty Chef – Chef de Partie (Indian Cuisine)

Reports to

General Manager

Department

Operations

FLSA Status

Non-Exempt, Hourly (hours/shifts may vary)

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.

Expected House of Work

This is a full time position whose schedule is based on the customers’ needs and needs of the business. The position primarily works a set schedule during the school year, may include weekends, evenings, and late-night hours. The position requires a minimum of 40 hours per week, and additional hours will be expected during peak periods of business and special events. This typically includes August start up, January start up, commencement and any other special events or needs of the business. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek.

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.
• Experience and ability to communicate with the team and assist in directing work assignments of support staff in cooks’ area. Training, teaching, coaching both union and student employees in execution of the menu.
• Experience in following and extending standardized recipes. Assists managers with maintain and updating current recipes.
• Experience at organizing and maintaining kitchen work stations.
• Experience in maintaining production and usage records.
• Experience in safe food handling, preventing food-borne illness, and sanitation techniques.
• Ability to correctly identify product.
• 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.
• Must be able to prioritize work and execute tasks with speed and efficiency.
• Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist.
• Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints.
• Must be, or become, ServSafe certified (attend required class and pass test).
• Must be able to read and write English.
• Must have excellent customer service skills and be able to communicate well with customers and management.
• Must have professional appearance, demeanor, and hygiene.
  
  
  

Job Assignments

• High volume food preparation and cooking, following established recipes and production system.
• Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen.
• Maintain production and usage records as required.
• Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment.
• Direct work assignments of support staff in cooks’ area and train student workers.
• Demonstrate excellent customer service at all times.
• Maintain high standards for cleanliness to ensure excellent customer service.
  
  
  

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.

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 operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
• Long, irregular working hours.
• Exposure to extreme temperatures in coolers and freezers.
  
  
  

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.
• The selected candidate will be required to complete and pass a background check including
  
  
  

criminal history and motor vehicle verification.

Licensure/Certification

ServSafe Certification

Travel

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

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Employee Name:

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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.