Catering Chef - SBU (Suffolk/Nassau County, NY)

Compass Group•Town of Brookhaven, NY

1d•$85,000 - $90,000•Onsite

About The Position

As the Catering Chef at Stony Brook University, you’ll take charge of all kitchen and catering operations, delivering exceptional dining experiences for both staff and students. From leading meal preparation to orchestrating standout catering events, you’ll ensure everything aligns with corporate standards and culinary excellence. This is a fantastic opportunity for a passionate, driven culinary professional to bring creativity, leadership, and energy to a dynamic campus environment.

Requirements

At least 3 years of progressive culinary/kitchen catering management experience
Extensive catering experience is required
Experience with low to high-volume catering events
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

A.S. or equivalent experience
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experience preferred, ideally in a school setting
Hands-on chef experience a must
ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and complete schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding the utilization of leftover food products, staying within the Company guidelines for such products
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures, including occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate