SKILLS AND COMPETENCIES

• Excellent communication skills
• Strong leader
• Problem-solving
• Customer Service
• Business acumen

EDUCATION AND EXPERIENCE

• High school diploma/GED or equivalent experience required. One year of culinary experience. Associates degree or equivalent from a two-year college/technical school preferred or equivalent combination of education and experience. Supervisory experience preferred.

PHYSICAL REQUIREMENTS

• Ability to stand or sit for prolonged periods of time
• Ability to lift and move up to 40 pounds occasionally
• Occasional computer use

BENEFITS PACKAGE

• Comprehensive health and wellness including health, dental, vision, FSA or HSA for full time employees
• Retirement savings with employer match contributions
• Life/Disability Insurance
• Generous paid time off
• Paid holidays
• Complimentary dining at our on-campus restaurants and cafes
• Career growth opportunities
• My Better Benefits discount services
• Complimentary uniform and shoe allowances when applicable
  In support of the ADA, this job description lists only the responsibilities and qualifications deemed essential to the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity

PURPOSE

The Culinary Supervisor is responsible for the daily operation of the kitchen. The Culinary Supervisor assists in preparing menus, testing of recipes, staffing of events, training back of house staff, the quality of food, ordering and production of the food, organization of events from beginning to completion. The Culinary Supervisor is responsible for assisting the restaurant and café employees with providing a high-quality culinary experience at SUNY Geneseo.

ESSENTIAL FUNCTIONS

• Provides supervision and direction to staff and coordinates workflow within the work unit, including distributing work, disseminating information, assigning staff to cover for absences, providing technical assistance, answering questions, and resolving problems. Ensures work is scheduled effectively; and checkpoints and controls are set for monitoring progress
• Ensures an effective learning environment by coaching employees, orchestrating learning opportunities, and providing relevant, high-impact feedback. Creates learning opportunities for all staff as part of daily operations
• Maintains and inspects food receiving, preparation, production and storage areas to ensure regulations and good production practices are adhered to
• Maintains a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures, enforcing sanitation and legal regulations of all kitchens and service areas
• Ensures coverage of openings based on unexpected absences, vacations, etc.
• Assists with ensuring that proper production techniques are followed regarding portioning techniques, use of leftovers, etc.
• Oversees the service of meals to ensure that the quality, portioning and procedures are correct
• Implements product promotions by ensuring marketing materials are developed, in place, and designed to interest customers in those products
• Evaluate effectiveness of procedures, identifies changes to enhance processes, and ensures that all change control documentation is implemented
• Identifies and implements ways to streamline and improve efficiencies while maintaining process effectiveness
• Other duties may be assigned to reach individual and organizational goals