Executive Chef- deSeversky Mansion

New York Institute of Technology's six schools and colleges offer undergraduate, graduate, and professional degree programs in in-demand disciplines including computer science, data science, and cybersecurity; biology, health professions, and medicine; architecture and design; engineering; IT and digital technologies; management; and energy and sustainability. A nonprofit, independent, private, and nonsectarian institute of higher education founded in 1955, it welcomes nearly 8,000 students worldwide.

The university has campuses in New York City and Long Island, New York; Jonesboro, Arkansas; and Vancouver, British Columbia, as well as programs around the world. More than 112,000 alumni are part of an engaged network of physicians, architects, scientists, engineers, business leaders, digital artists, and healthcare professionals. Together, the university’s community of doers, makers, healers, and innovators empowers graduates to change the world, solve 21st-century challenges, and reinvent the future.

For more information, visit nyit.edu.

New York Institute of Technology is seeking an Executive Chef to work at the NYIT de Seversky Mansion, one of the North Shore's premier catering centers, located on the pristine campus of New York Tech in Old Westbury. Under the Director of Dining Services, the Executive Chef is responsible for all areas of the culinary operation at the deSeversky Mansion:

• Create weekly schedules and coordinate staff schedules with Campus Dining.
• Create daily work plans for kitchen staff to include specific tasks and deadlines that must be signed and returned at the end of every shift.
• Hold lineups with culinary team at the beginning of each day.
• Create menus in conjunction with the Culinary Team that are seasonal, creative, and cost effective.
• Learn and follow recipes, yields, and execute the procedures of cooking on a daily basis while maintaining the quality and integrity of the food. Oversee production of food and proper display for weekly events such as weddings, social events, NYIT events, and business conferences.
• Attend weekly BEO meetings with de Seversky Mansion Management Team.
• Conduct private tastings for potential and booked clients. Meet with clients afterwards to answer any questions and give guidance in a professional manner.
• Complete administrative work as needed, including but not limited to recipe entry, monthly inventory, compiling weekly food requisitions, research vendors to ensure high quality and low-cost products are utilized, prepare projected and actual costing for all menu packages, events and recipes, communicate efficiently through email.
• Create monthly meeting agendas and hold culinary meetings.
• Responsible for placing orders, receiving deliveries, and checking off requisition forms. Employees who receive deliveries must thoroughly check orders before signing. All invoices must be signed and given to the Director of Campus Dining. For returned items, person receiving must complete a return slip and staple to invoice and sign. Foods are never to be left out in kitchen or elevator. If not in use, they are to be placed under refrigeration immediately. Oversee the proper storage of prepped food items, covered, labeled and dated.
• Interview and train kitchen staff such as cooks, utility/prep cooks.
• Must be familiar with and up to date on food markets and prices as food cost is a number one priority.
• Must be able to work in other areas on campus as needed, such as campus dining cafes, campus dining catering, kiosks, food trucks, and any/all special events on or off campus.
• Must be able to work in other positions, such as utility, prep cook, server, attendant/cashier, pizza cook, campus café cooks, catering cook as needed should employees in those positions not be able to work due to vacation, sick or personal time.
• Must be able to work a flexible schedule including weekends, nights, later shifts and holidays, as required for Campus Dining and/or DeSeversky Mansion.
• All staff are required to have their temperature taken at Main Gate upon entrance to NYIT campus.
• Face masks will be given to all staff.  Face masks are required to be worn as part of the uniform and it is the responsibility of each staff member to launder their mask.
• Manage all staff to insure they are following NYS Mandate as it pertains to PPE, Sanitation and Social Distancing
• Other duties as assigned.
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Must have complete understanding of proper food handing, storage, sanitation, cooking methods, knife skills, and time management.

Occasionally lift items up to 50lbs.

Have knowledge in Microsoft Excel, Microsoft Word, Caterease, Chef Tec.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

Must have problem solving abilities, be self-motivated and organized.

Commitment to quality service, and food and beverage knowledge.

Use personalized greeting and proper etiquette when communicating through email “Good morning/afternoon/evening. Welcome to the de Seversky Mansion”.

Must have updated copy of Nassau food handler’s certificate displayed in kitchen. If you do not have one you must take the course within three months of employment.

Always keep open lines of communication with team members and Director of Dining Services.

New York Institute of Technology offers numerous opportunities to enhance personal and professional growth and provides employees with a competitive compensation and benefits program inclusive of  generous paid time off, holidays, tuition remission, and retirement plans with employer contributions.

New York Institute of Technology is an Equal Opportunity Employer – All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

In compliance with local legislation as well as to provide greater transparency to candidates, the annual base salary range for this position is listed. New York Tech considers factors such as (but not limited to) scope and responsibilities of the position, candidate experience/expertise, education/training, key skills, geographic location, internal peer equity as well as market, organizational considerations and/or applicable collective bargaining agreement when extending an offer.