Chef de Cuisine

**Campus Title**:Chef de Cuisine
**State Job Title**:Staff Assistant
**Department**:Dining Services
**Job Code**:HA5600
**FLSA Status**:Exempt
**Funding**:7115-6014
**Bargaining Unit**: APA

**Job Type**:Full-Time Permanent
**Timeframe**:52 Weeks
**Shift**:Tuesday to Saturday 9:00 am to 5:00 pm with nights and Sundays as needed
**Regular Days Off**:Sunday and Monday
**Supervision Received**:The Chef de Cuisine reports to the Executive Chef of Dining Services, and performs independently within established goals and objectives of departmental and University policies and guidelines.
**Supervision Exercised**:The Chef de Cuisine provides direct and indirect supervision to student and non-student employees.
**Salary**: $62,000.00 to $65,000.00 (Salary commensurate with education and experience)

**General Statement of Duties**:
Under general supervision of the Executive Chef, the Chef de Cuisine is responsible for management of the culinary division of Dining Services Department. The Chef de Cuisine's supervisory responsibilities include Catering production, food preparation, recipe and menu development as well as culinary initiatives, to always ensure the highest level of guest services and satisfaction. The incumbent of this position will execute menu and SOP's implemented by the Executive Chef.

**Duties and Responsibilities**:

- Duties include but not limited to:_
**Essential**:

- Responsible for the day-to-day culinary supervision of the catering department. The incumbent will assure catering services complies with Westfield State Dining's mission to serve a variety of healthy world cuisines featuring local ingredients in the most sustainable and environmentally conscious manner.
- Prepares and cooks meals, as well as supervises additional kitchen staff when needed, to ensure the quality and quantity meet established standards.
- Coordinate with Catering Manager to fulfill daily orders for the catering services. including staff supervision and development, menu implementation, marketing and promotions, food and beverage quality performance, and "no error" in service delivery; develop/modify menus for catering.
- Trains and supervises Cook III, Cook II's, and Cook I, and Culinary Worker in all areas of production from just-in-time cooking to display cooking and preparing and presenting foods; trains culinary staff in cooking and serving methods, portion control, presentation and garnishes, waste reduction and plate presentation.
- Work closely with Front of House team to ensure excellence in guest experience.
- Work with the unit management team for merchandising all food related events.
- Responsible for the culinary financial metrics: food, labor, etc. Use benchmark (KRI) to monitor the daily financial status of assigned areas, recognize and act to remediate any variations from projected goals, establish strategic direction and set operating policies and procedures to effect continual improvement and operating efficiency.
- Oversee and direct the Commissary production in the Catering kitchen to service the retail grab and go and fulfill DC bulk prep needs.
- Work with Senior Dining Management in developing annual business and marketing plans for the catering department.
- Work with management team in recruiting new staff and provide training and development for all production personnel. Provide functional supervision of 5-10 staff and functional supervision of student staff during events.
- Supervise all catering functions including safety/sanitation and quality control, and be visible during events in both back and front of the house.
- Schedule production staff meetings weekly and promote good staff morale.
- Support the Catering Manager in establishing and maintaining rapport with clients, prior to, during, and post event, exceeding their expectations and encouraging repeat business. Maintain formal and informal communication with customers through comment cards, electronic surveys, catering open house, year-in
- review, customer focus groups, etc.
- Develop new approaches, policies and Standard Operating Procedures (SOP's) to effect continual improvement and operational efficiency; conduct inspections of facilities to insure a clean and sanitary operation at all times; ensure that alcoholic beverage service and risk liability are controlled through adherence to Massachusetts State Liquor Laws and campus alcohol policy.
- Participate and/or lead meetings with departments that may intersect with catering and event operations.
- Perform other food and beverage activities and duties as required.

**Requirements**:
**Qualifications Required at Hire**:

- Culinary arts diploma from an accredited culinary school and/or four years chef or culinary management experience in a high volume and high quality operation (college, university, hotel).
- Two or more years' experience managing or supervising employees.
- Strong organizational ability with a working knowledge of Microsoft Operating Systems.
- Experience