Head Chef-Catering-Dome

Head Chef-Catering-Dome

Exercise judgment to plan, coordinate, and schedule the production of upscale and specialty menu items in a high volume catering / restaurant operation.

Advanced knowledge of cooking techniques and procedures equivalent to 1-2 years of formal food service training or equivalent work experience is necessary. At least 3 years additional upscale and high volume restaurant or catering cooking experience is required, including management experience. Must have good organizational skills and previous experience directing and assigning work to support staff.

Plan and coordinate the preparation and production of food for various catered functions, restaurant and food courts, such as dinners, luncheons, banquets and receptions. Use judgment to determine production schedule for events occurring simultaneously and at various locations. Assign tasks to cooking staff and monitor progress. Use judgment to determine food production quantities for events / restaurant while keeping waste at a minimum. Prepare and cook a variety of ordinary and specialty foods including all kinds of meat, poultry, seafood, soups, gravies / sauces, salads, fruits and vegetables, gourmet desserts, etc. Determine plate / food presentation, such as garnish, display, etc. Assist and instruct support staff in methods, procedures and use of equipment. May complete weekly inventory of food product. Determine product needs and use computer to order produce, dairy, and commissary goods. Determine daily restaurant specials for upscale location. Observe safety and health regulations and maintain highest standards of sanitation. Gather food, equipment and supplies for delivery to functions. Deliver food / supplies to event rooms. Assist with developing menus for catering operations and restaurant. Review new cookbooks and industry magazines to keep current with new trends, methods, etc.

Standing 85% 100% of the shift. Frequent bending at the waist; able to bend to below the knee. Frequent stooping and/or crouching. Frequent walking back and forth throughout the kitchen, food service areas. Frequent twisting and bending of head, neck and torso. Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.). Able to communicate with staff and respond to staff questions. Visual and cognitive capability sufficient to read and follow instructions and recipes, etc., communicate and issue instructions/assignments to employees; perform math functions. Frequently lifting and carrying 30 50 lbs. Able to lift up to 20 lbs. overhead. Visual and cognitive capability sufficient to read and follow recipes. Repetitive wrist movement (e.g. chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping and scrubbing, etc.). Able to work in conditions of extreme heat. Wrist and finger dexterity (e.g. utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils). Able to push and pull up to 250 lbs.

Operate all equipment used in the kitchen including food slicer, grill, steamer, ovens, deep fryer. Drive a truck or van if necessary.

In addition to completing an online application, please attach a resume and cover letter.

Syracuse University