Chef (Supervisor)

The Pennsylvania State University • University Park, FL

3d • $51,000 - $74,000

About The Position

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.

Requirements

• Associate Degree
• 4+ years of relevant experience; or an equivalent combination of education and experience accepted
• Employment with the University will require successful completion of background check(s) in accordance with University policies.
• Applicants must be authorized to work in the U.S.

Responsibilities

• 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 proceedings
• Hire, coach, supervise, schedule, and evaluate assigned staff; ensure staffing meets business demands/fluctuations

Benefits

• Penn State provides a competitive benefits package for full-time employees designed to support both personal and professional well-being.
• In addition to comprehensive medical, dental, and vision coverage, employees enjoy robust retirement plans and substantial paid time off which includes holidays, vacation and sick time.
• One of the standout benefits is the generous 75% tuition discount, available to employees as well as eligible spouses and children.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees