Sorority Head Chef - Syracuse University (Alpha Chapter)

Alpha Gamma Delta Property Management•Syracuse, NY

11d•Onsite

About The Position

The Fraternity Housing Corporation (FHC) is dedicated to enhancing the value of Alpha Gamma Delta membership by providing safe, competitive, and attractive housing and storage facilities. Established in the Summer of 2010, the FHC operates through professional property management, sound financial practices, and strategic investments in properties and improvements. With ownership or lease of over 95 Alpha Gamma Delta properties across the United States, the FHC is committed to delivering top-tier property management support to each chapter it serves. The Head Chef is responsible for overseeing all facets of the food program within a collegiate sorority house, including the maintenance of the commercial kitchen and its equipment. In collaboration with the Regional Property Manager and National Culinary Manager, the Head Chef ensures residents and guests receive balanced meals, superior customer service, and a pleasant dining environment.

Requirements

High school Diploma or GED equivalent required
Goal and team oriented, able to work closely with people while exhibiting a positive attitude
Well organized and able to work and make sound decisions under pressure and within tight deadlines
Able to engineer minutes and recipes as appropriate to ensure dishes fit members needs and preferences
Vast nutrition knowledge, especially of specialty and lifestyle diets
Working knowledge of Microsoft Office, particularly Word, Excel and Outlook
Able to build and follow a specified budget
Cooperate, communicate and present yourself appropriately in all situations
Knowledge of food ordering platforms preferred
Stay up to date on food, product and industry trends
Flexible, able to adapt to changing needs, shift priorities as required and enjoy working in a fast-paced environment
Able to anticipate problems and solutions; adept at critical thinking and able to troubleshoot and problem solve collaboratively and independently
Able to demonstrate prioritization and sound decision making in high-pressure conditions with minimal oversight
Lift and carry up to 50 lbs on a daily basis
Work with extremely sharp objects, such as knives, can openers, etc.
Work with extremely hot appliances, such as ovens and dishwashers
Work with extremely hot, sometimes boiling, water
Work with some cleaning products that contain chemicals
Read food and cleaning product labels
Stand majority of the time while working
Kneel, bend and reach for items often
Climb stairs several times per day
Work primarily indoors, sometimes in warm conditions such as hot kitchens
Use commercial kitchen equipment and appliances
Must possess a valid driver's license

Nice To Haves

Culinary degree preferred
ServSafe Certification preferred or ability to obtain ServSafe Certification once hired
3-5 years of relevant experience in culinary management preferred
5-10 years of relevant culinary experience

Responsibilities

Create nutritious daily menus and accommodate, within reason, any medical/dietary restrictions
Prepare daily meals for live-in resident members and/or other chapter members and a regular chapter dinner
Collaborate with the chapter food committee, as applicable
Ensure the cleanliness of the kitchen, including but not limited to serving lines, kitchen equipment, all dishes, tables, etc., before and after each meal
Identify, purchase, maintain and stock the kitchen inventory to include the appropriate amounts of food, paper products, wares, cups, etc.
Adjust or engineer recipes to make them suitable for those with allergies or special dietary needs
Hire and manage the kitchen staff with the assistance of the Regional Culinary Manager. Kitchen staff may include but is not limited to Assistant Chefs, Kitchen Assistants and Dishwashers
Work within an identified budget
Conduct general maintenance of kitchen appliances to ensure they are clean and operating properly
Pass/comply with all kitchen inspections/standards