Catering Executive Chef bei Rochester Institute of Technology
Rochester Institute of Technology · Henrietta, Vereinigte Staaten Von Amerika · Onsite
- Professional
- Optionales Büro in Henrietta
Job Responsibilities
Responsibilities:
- Develops and implements annual business plans and budgets for all culinary operations related to catering and concessions.
- Oversees the daily culinary operations of RIT Catering, ensuring high standards of food quality, presentation, and service.
- Leads, trains, and mentors culinary staff, including Sous Chefs, Junior Sous Chefs, and production cooks, fostering a culture of continuous improvement and professional development.
- Collaborates with the Event Operations Manager and Event Sales Manager to plan and execute high-quality catering events, ensuring customer satisfaction and adherence to budget guidelines.
- Monitors food production, ordering, cost control, and inventory management to optimize efficiency and profitability.
- Ensures compliance with all New York State and Monroe County health codes, as well as RIT’s policies on health, sanitation, and safety.
- Develops and maintains standardized recipes, ensuring consistency and accuracy in all culinary offerings.
- Conducts performance appraisals, employee recognition, and disciplinary actions, maintaining proper records and fostering a positive work environment.
- Manages administrative tasks, including inventory management, purchasing, and maintaining up-to-date records and files.
- Ensures cleanliness, sanitation, and safety of kitchen and equipment, as well as proper storage, rotation, and labeling of items.
- Possesses an awareness and advanced knowledge of allergens, food sensitivities, and dietetic restrictions, working with customers and management to resolve potential dietary limitations.
- Assists in checking all fixtures, equipment, and conditions (lights, HVAC, refrigeration, etc.) for proper operations, settings, and maintenance, reporting deficiencies immediately.
- Carries out special assignments as requested.
- Reports to work on time, adheres to break policy, and wears proper uniform and hair restraint.
- Attends meetings and seminars as requested by the Director of Event Operations.
- Performs other duties as assigned.
Skills
- Ability to lead, supervise, and work collaboratively with multiple staff.
- Ensure full-time and student staffing levels are met and maintained within established university labor cost requirements.
- Possess professional judgment and ability to independently make sound operational decisions.
- Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders.
- Ability to learn and adapt to new systems and applications as needed.
- Demonstrated ability to deliver exceptional customer service.
- Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
- Strong time management, organizational and multi-tasking skills.
- Ability to meet multiple deadlines and manage competing priorities.
- Must be adaptable to a frequently changing environment and ability to adhere to professional standards in stressful situations.
- Ability to follow New York State and Monroe County health codes as they relate to health, sanitation, safety, overall cleanliness and upkeep of facility.
- Oversight of all culinary staff, production, menu planning and culinary leadership.
- Possess an awareness and basic knowledge of allergens, food sensitivities and dietetic restrictions. Work with the customer and registered dietician in resolving potential diet limitations of the customer.
- Produce financial reports to evaluate cost and efficiencies for the unit.
- Understand and comply with all institute and department policies and procedures.
- Ability to work professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
- Knowledge of cash handling procedures and point of sale systems.
- Follows established procedures to order products from RIT approved vendors.
- Report to work on time, wear proper uniform, adhere and enforce departmental and university policies.
- Carry out special assignments as requested by leadership.
- Attend meetings and seminars as requested by senior leadership.
College/Division
Finance & Administration
Required Application Documents
Cover Letter, Curriculum Vitae or Resume, List of References
Employment Category
Fulltime
Additional Details
In compliance with NYS's Pay Transparency Act, the salary range for this position is listed above. Rochester Institute of Technology considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, as well as, market and organizational considerations when extending an offer. The hiring process for this position may require a criminal background check and/or motor vehicle records check. Any verbal or written offer made is contingent on satisfactory results, as determined by Human Resources. RIT does not discriminate. RIT promotes and values diversity, pluralism and inclusion in the work place. RIT provides equal opportunity to all qualified individuals and does not discriminate on the basis of race, color, creed, age, marital status, sex, gender, religion, sexual orientation, gender identity, gender expression, national origin, veteran status or disability in its hiring, admissions, educational programs and activities. RIT provides reasonable accommodations to applicants with disabilities under the Rehabilitation Act, the Americans with Disabilities Act, the New York Human Rights Law, or similar applicable law. If you need reasonable accommodation for any part of the application and hiring process, please contact the Human Resources office at 585-475-2424 or email your request to [email protected]. Determinations on requests for reasonable accommodation will be made on a case-by-case basis.
How To Apply
In order to be considered for this position, you must apply for it at: http://careers.rit.edu/staff. Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.
Wage Band
118A
Required Qualifications
- Associate’s Degree / Certification in Culinary Arts, Hospitality, or related field (or equivalent experience).
- 5+ years’ experience in a high-volume restaurant, country club, or institutional setting with at least 3 of those years in a supervisory role.
- Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
- Servsafe certified or ability to obtain within six months of hire.
- Allertain certified or ability to obtain within six months of hire.
- Must possess a valid driver’s license, with the ability to operate large vehicles
Department/College Description
RIT Catering is RIT’s self-owned and operated catering department, offering full-service and drop-off catering for groups of 20 to over 1,000 people. Our menu options cover continental breakfasts, hot buffet breakfasts, meeting breaks, boxed lunches, sandwich platters, buffet lunches and dinners, served lunches and dinners, hors d'oeuvres, receptions, custom created/themed menus, bar services and more. Campus concessions is a centrally located department within RIT Dining that services any and all special event needs across campus from sporting events in the Gene Polisseni Center to trade shows in the Gordon Field House to campus related food truck events and beyond.
Work Location
Henrietta Campus — 100%
Job Summary
The Catering Executive Chef reports to the Director of Event Operations and is responsible for overseeing all culinary operations for RIT Catering and Concessions, including the RIT food truck. This position works closely with the Event Operations Manager, Event Sales Manager, and other key stakeholders to ensure the highest level of quality and service at all dining and catering events both on and off campus. The Executive Chef is responsible for the culinary management and food production of over 2500 events annually.
Please note: Schedule will vary based on event needs including being required to work nights and weekends.
Please note: Schedule will vary based on event needs including being required to work nights and weekends.
