The Chef works in direct support of both the area Operations Manager and the Director of Culinary Operations; overseeing culinary operations for their assigned unit, which may include retail, all-you-care-to-eat, hot commissary, bakery, and coffee shop locations. This role is charged with developing and implementing a unique world-class food program and customer experience that serves approximately 2000 meals per day. This position will assist in the management and oversight of operational budgets ranging from $2 million to $8 million annually. The Chef will be responsible for inspiring culinary creativity, monitoring food service quality control and recipe adherence, planning menus and managing product ordering and inventory levels (in-line with prescribed operating budgets), and providing appropriate culinary staff training, promoting diversity and inclusive workplace behaviors. This position involves a high-level of staff supervision, and will regularly demonstrate culinary best-practices, provide on-the-job coaching and feedback to culinary team members, assess ongoing training needs, and evaluate individual and team performance.
The Chef will also partner (as needed) with Cornell Dining's Nutrition Management team to help advance the organization's stated nutritional goals and outreach initiatives, and with Cornell Catering to assist with planning and executing special meals and events. This position will also participate in (and encourage staff participation in) various local regional culinary competitions, food service industry conferences, and work to help foster key community partnerships and outreach opportunities in the culinary community.
Chef's deployed to serve our West Campus board plan operations will also directly support an in-unit House Professor and Assistant Dean, working collaboratively to achieve specific unit food service goals and expectations.
At least 3-5 years of equivalent work experience and formal culinary training of at least two years, two years of college coursework, and/or relevant Associate's degree; or equivalent combination of education and work experience. Demonstrated track record of culinary excellence, including the ability to provide training, assessment, and guidance to other culinarians. High-level of administrative acumen, exceptional interpersonal skills, prior staff supervision experience, effective communication skills (both written and verbal), organizational skills, and technical/computer skills are required. Experience in managing cost controls, menu planning, and working with a food service management system is critical.
*Must be able to successfully complete Cornell Dining's Chef-level practical exam and cooking demonstration, which is proctored by the Director of Culinary Operations and includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.
*Position requires a varied work schedule, including availability on nights and weekends as needed.
Additional professional or educational experience or culinary certification is advantageous. Previous experience in a collegiate setting is preferred, but not required. Familiarity managing in a collective bargaining/union environment and/or working with student or volunteer employees is also beneficial. Prior experience in working with clients and staff on large events ranging from 200-1000 people is essential
When applying, please remember to attach your application materials (Resume/Cover Letter) in either Microsoft Word or PDF format. For more detailed instructions on how to apply online please visit: https://hr.cornell.edu/jobs/how-we-hire