POSITION SPECIFICS

The Pennsylvania State University Bryce Jordan Center is seeking a Chef - Senior Supervisor . This Managing Chef will work under the supervision of the Director of Retail Operations. Creating an exceptional dining experience by overseeing outstanding food in all areas of the Bryce Jordan Centers Food and Beverage operations. This critical role will lead the multiple kitchen operations, work closely with the Director of Catering Operations and the Director of Catering Sales & Booking, and create custom menus as well as standard menus for all guests of BJC Catering.

Chefs are assigned to dining, catering, banquet, and retail kitchens; responsible for overseeing kitchen operations and personnel; coordinate and ensure quality food production and service; ensure standards and regulatory requirements are met; oversee menu specifications, production schedules, sanitation, and safety; provide hands-on training; monitor customer service; investigate and resolve issues.

• 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

MINIMUM EDUCATION, WORK EXPERIENCE & REQUIRED CERTIFICATIONS

Bachelor’s Degree 6+ years of relevant experience; or an equivalent combination of education and experience accepted Required Certifications: None

• 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/fluctuation