Chef, Cornell Dining

Cornell University•Ithaca, MI

2d•Onsite

About The Position

Cornell Dining is seeking a Chef to support the area Operations or General Manager in overseeing culinary operations for assigned units, which may include retail, all-you-care-to-eat, or catering business. This role is responsible for developing and implementing a unique, world-class, high-volume food program and customer experience serving approximately 2000 meals per day. The Chef will support and inspire a large culinary team, demonstrate culinary best-practices, provide on-the-job coaching and feedback, assess training needs, and evaluate performance to promote diversity and inclusive workplace behaviors. Responsibilities include menu planning, food service quality control, recipe adherence, product ordering, and inventory management to ensure financial contribution and efficiency to the operating budget, which can range up to $1 million annually. Every member of the community is expected to foster a culture of belonging and a healthy work environment by communicating across differences, being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration.

Requirements

At least two years of formal culinary training, two years of college course work and/or relevant Associate’s degree with at least 3 years of relevant experience or equivalent combination of education and work experience.
Previous supervisory experience or experience in managing effective teams.
Technical/computer skills, including experience with MS Word and Office productivity tools.
Working knowledge of appropriate food and health codes.
Demonstrated skill in understanding of cultural differences.
Must be able to successfully complete a cooking demonstration, which includes a series of Culinary and Managerial skills assessments designed to evaluate potential effectiveness in the role.
Varied work schedule, including availability on nights and weekends as needed.

Nice To Haves

Additional professional or educational experience or culinary certification is advantageous, especially in a collegiate or event-specific setting.
Previous experience in a collegiate setting is preferred, but not required.
Familiarity with managing in a collective bargaining/union environment and/or working with student employees is beneficial.

Responsibilities

Develop and implement a unique world-class high-volume food program and customer experience.
Support and inspire a large culinary team.
Regularly demonstrate culinary best-practices.
Provide on-the-job coaching and feedback.
Assess ongoing training needs.
Evaluate individual and team performance that promotes diversity and inclusive workplace behaviors.
Provide regular oversight of menu planning, food service quality control, recipe adherence, product ordering, and inventory levels.
Ensure a strong financial contribution and efficiency to the operating budget.
Foster a culture of belonging and a healthy work environment.
Monitor and ensure food safety, food quality, and customer service standards.
Ensure a safe & welcoming environment for staff.
Develop and maintain strong and lasting relationships with community partners, guests, clients, and other work groups.
Demonstrate culinary excellence and creativity in menu selection and ingredient adjustments.
Motivate, develop, and manage performance through regular hands-on training, daily feedback, and coaching.