Chef Supervisor

US-NY-New York
9 months ago
Job ID
2017-1154
Division
Campus Dining
# of Openings
1
Position Type
Staff
Category
Food Services

Overview

 

Committed to educating the next generation of leaders and to inspiring innovation and advancing entrepreneurship, NYIT enrolls approximately 10,000 students on campuses in North America, China and the Middle East. As a forward-thinking institution NYIT has pioneered educational practices to serve student needs since 1955. NYIT offers 90 undergraduate, graduate and professional degrees in 50 fields of study and is home to students from more than 100 countries and from 50 states. Its seven schools and colleges include: School of Architecture and Design; College of Arts and Sciences, School of Engineering and Computing Sciences; School of Health Professions; School of Management; College of Osteopathic Medicine, and the newly formed School of Interdisciplinary Studies and Education.

Responsibilities

Under the direction of the Supervisor, responsibilities include providing support with managing the daily operation including:

-Managing Staff:

-Create a weekly staff schedule and maintain appropriate labor cost for dining location

-Create daily individual work plans for staff members for each shift

-Manage all register transactions, audit reports in between shifts, bank deposits at closing, and change order requests

-Ensure proper food handling according to guidelines set by the NYC Department of Health Kitchen safety and sanitation according to the HACCP Guidelines

-Assist staff in preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food

-Communicate comments, issues, concerns, and questions to Dining Services Management through daily end of shift reports

  • Food and Menu Development:

-Maintain high standard of food production, focusing on quality, creativity, and presentation

-Prepare bi-weekly menu for buffet items, specials, etc.

-Calculate and manage food costs for recipes at dining location

-Create standard recipes with procedures in writing; all recipes must be approved by management and include costing

-Work with staff to ensure menu items are displayed in a presentable manner

-Use waste logs to keep track of stale and unused products

-Use culinary literature (paper and digital) to remain current on college food service trends and changes in economy (availability, pricing, etc.)

-Create spec sheets for menu items so that staff can be held accountable for what is served

  • Customer Service:

-Ensure staff members provide excellent level of customer service at all times

-Properly handle customer issues using the L.A.S.T. method

-Provide additional training as needed to ensure high level customer service

  • Purchases/Requisitioning/Receiving:

-Requisition products weekly through current food vendors for manager approval using templates created by Dining Services Management

-Ordering items in bulk to gain maximum pricing efficiency

-Complete return/short slip when deliveries do not match invoiced items

-Prepare inventories on a daily, weekly, and monthly schedule for manager's review

-Eliminating waste by creating menus or sharing with other locations

-Following the receiving and storage SOPs to ensure all food is stored at the appropriate temperature and the oldest products are utilized first (using FIFO method)

    • Safety and Sanitation:
  • Knowledge and understanding of HACCP guidelines
  • Application of NYC Department of Health Food Handler’s policies and procedures

 

  • Maintenance and Cleaning:
    • Contact purveyors and equipment repair companies to have work completed if necessary
    • Place maintenance requests through NYIT's Altirius software
    • Ensure that daily, weekly, monthly cleaning schedules are followed and done to meet HACCP/Department of Health guidelines (according to the SOP)
  • Other duties as assigned

Qualifications

Associate Degree in Culinary Arts, plus three to five years’ experience in hands on commercial culinary kitchen setting, (a la carte or catering) and/or a combination of education and experience from which comparable knowledge and skills are acquired.

  • Minimum of two years professional culinary training
  • NYC Board of Health Food Handler’s Certification and knowledge of the HACCP policies and procedures
  • Minimum of four years’ experience in food service and with managing staff of more than eight in a fast paced food service environment
  • Experience in healthy food production and presentations
  • Experience in a diverse ethnic food production and presentation
  • Exceptional computer skills needed in Microsoft Word and Excel
  • Ability to work a variety of shifts including: weekends, evenings, and holidays
  • Ability create short correspondence, and memos
  • Ability to create daily email correspondence
  • Ability to effectively present information in one-on-one and small group situations to customers, and other employees of the organization
  • Ability to work cooperatively and effectively with peers, subordinates, supervisors, parents, and outside agencies

 

 

PHYSICAL EFFORT AND STRESS.

  • While performing the duties of this job, the employee is frequently required to stand for extended periods of time.
  • The employee must occasionally lift and/or move up to 25 pounds.

 

EOE AA M/F/Vet/Disability

 

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