POSITION SPECIFICS

The Pennsylvania State University Bryce Jordan Center F&B team is looking for a Chef Supervisor to help lead our catering kitchen operations with creativity, precision, and flair. This role centers on delivering exceptional culinary experiences for catered events—from intimate gatherings to large-scale banquets. You’ll oversee food production, manage kitchen staff, ensure compliance with safety and sanitation standards, and bring menus to life through hands-on training and expert execution. If you thrive in a fast-paced, event-driven environment and love crafting memorable meals, apply now!
With Direction from the Managing Chef (Senior Supervisor) , the Chef (Supervisor) will play a critical role in the BJC Food Services operations.

MINIMUM EDUCATION, WORK EXPERIENCE & REQUIRED CERTIFICATIONS

Associate Degree 4+ years of relevant experience; or an equivalent combination of education and experience accepted Required Certifications: None
BACKGROUND CHECKS/CLEARANCESEmployment with the University will require successful completion of background check(s) in accordance with University policies.

PENN STATE IS AN EQUAL OPPORTUNITY EMPLOYER AND IS COMMITTED TO PROVIDING EMPLOYMENT OPPORTUNITIES TO ALL QUALIFIED APPLICANTS WITHOUT REGARD TO RACE, COLOR, RELIGION, AGE, SEX, SEXUAL ORIENTATION, GENDER IDENTITY, NATIONAL ORIGIN, DISABILITY OR PROTECTED VETERAN STATUS. IF YOU ARE UNABLE TO USE OUR ONLINE APPLICATION PROCESS DUE TO AN IMPAIRMENT OR DISABILITY, PLEASE CONTACT 814-865-1473.

The Pennsylvania State University is committed to and accountable for advancing equity, respect, and belonging. We embrace individual uniqueness, as well as a culture of belonging that supports equity initiatives, leverages the educational and institutional benefits of inclusion in society, and provides opportunities for engagement intended to help all members of the community thrive. We value belonging as a core strength and an essential element of the university’s teaching, research, and service mission.

• Perform Daily/Weekly/Monthly Inventories
• Analyze daily/weekly BEOs to ensure proper procurement and distribution of goods and services
• Assist Chef (Senior Supervisor) with the supervision/setting up of production and recipe adherence.
• Assist Chef (Senior Supervisor) with Serv Safe and Health Department Regulations and overseeing of such in the Kitchens.
• Directly supervise the Grade 9s : in charge of setting schedules, duties, trainings, supervision, evaluations
• Oversee and run Kitchen when Chef is off.
• Assisting in FOH supervision on occasion
• Direct culinary activity for assigned kitchen(s) and operations; maintain high standards of production and quality; ensure safety and sanitation requirements are adhered to
• Demonstrate correct use/care of culinary equipment; instruct on food preparation, cooking techniques, and presentation
• Plan, organize, and implement training programs
• Research and test recipes and menus as directed; participate in menu committees, samplings, and tastings
• Help manage food production costs; seek creative use of leftovers, portion control, proper rotation, etc.
• Inspect, monitor, and report facility, equipment, supply, and staffing issues; coordinate/recommend solutions
• Investigate and resolve customer service, product quality, and personnel performance issues
• Order or requisition supplies; ensure shipments are received and stored properly; address/resolve/report product quality/quantity issues; may oversee inventory management
• Participate in budget management activities; estimate food costs
• Assist with event planning and management; interact with staff, customers, and guests
• Participate in departmental and University meetings and professional development opportunities; keep abreast of culinary trends and regulatory requirements
• Adhere to Collective Bargaining Agreement provisions; participate in grievance and arbitration proceedingsHire, coach, supervise, schedule, and evaluate assigned staff; ensure staffing meets business demands/fluctuations