Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

317
Fall
Chef Manager
Saint Lawrence University
Dining and Conference Services
$60,000 - $69,999

The Chef Manager will be the lead culinary person who is responsible for overseeing all of the culinary operations for St Lawrence University, with specific management responsibilities in the residential dining facility.

Responsibilities

  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities
  • Estimate food consumption and requisition or purchase food
  • Select and develop recipes as well as standardized production recipes to ensure consistent quality
  • Establish presentation technique and quality standards, and plan and price menus
  • Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
  • Work with Catering Manager to write menus, price menus and purchase food/beverage for events
  • Oversee execution of catering events (attend VIP and large events) and assist in culinary instruction & education with the Catering Cook 
  • Responsible for all aspects of the residential unit including employees, food production, operations and customer satisfaction as scheduled 
  • Maintain and improve upon purchasing procedures and vendor relationships while adhering to contractual agreements for quality and service for the residential unit
  • Supervise accurate weekly and monthly inventories

Skills/Qualifications

  • High School Diploma required.  Five years of related experience required or advanced degree in a related field and two to three years of experience in a related position.  Equivalent amount of education and at least three years of related experience may be considered.
  • Requires advanced knowledge of the principles and practices within kitchen management and food production.
  • This includes experiential knowledge required for management of people and/or problems. 
  • Requires excellent oral, reading and written communication skills.
  • Must maintain current ServSafe certification
  • Must be proficient in the use of computers with specific knowledge of Microsoft Word, Excel and email. 

Preferred Qualifications

  • Culinary degree and food production and management experience in a university setting .

Interested applicants must apply online at http://employment.stlawu.edu uploading all required materials, which are defined in the “special instructions to applicant” section. Review of applications will begin immediately and continue until the position is filled. Questions about the position may be directed to Marijo Haggett, Director of Dining Services at mlhaggett@stlawu.edu.

All offers of employment are contingent upon the finalist successfully passing a background (including criminal records) check.

St. Lawrence University is an Equal Opportunity Employer. For additional information about St. Lawrence, please visit http://www.stlawu.edu.

NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.