Assistant Chef de Cuisine

• Job Type: Officer of Administration
• Regular/Temporary: Regular
• Hours Per Week: 35
• Building: Manhattanville
• Salary Range: $65,800 - $82,400.00

Position Summary

Reporting to the Executive Sous Chef, the Assistant Chef de Cuisine manages the food & beverage kitchens maintaining quality standards and maximizing profitability. Responsible for all functions of the kitchen including financial planning and results, supervision of staff, inventory control, procurement of supplies, menu development, health department, and OSHA compliance

Responsibilities

• Manages the preparation, production, and presentation of foods served in the Culinary Center via supervision of and delegation of assignments to production staff.
• Responsible for high-volume food production.
• Supervises all back-of-the-house functions, including safety/sanitation and quality control.
• Assists in menu development and menu cycles.
• Supports the Executive Chef with all food production systems in the Culinary Center including Ordering, Inventory, Production Worksheets, Menu Costing, Product Pricing, and Analysis.
• Manages production staff including recruitment, performance reviews, disciplinary actions, and promoting good staff morale.
• Maintains sufficient staffing concerning the need to control of labor costs.
• Maintains excellent working relationship with staff and assist in their training and development.
• Enforces uniform compliance and hygiene practices.
• Continuous improvement of production processes.
• Communicating with the Executive Sous Chef, and/or Chef de Cuisine providing feedback on all issues including but not limited to staff, product, and process, to ensure the Culinary Center goals are met.
• Participate in daily production meetings.
• Performs related duties as assigned.

Minimum Qualifications

• Bachelor's degree or culinary certification/degree from an accredited college; equivalent combination of education and experience and two years of experience in food services required.
• Degree from an accredited college or culinary school or equivalent combination of education and experience.
• Previous restaurant/kitchen supervisory experience is necessary.
• Strong experience in bulk food production, food handling, and visual presentation of the food.
• Ability to function well in a team-oriented environment.
• Proven leadership skills and ability to motivate and manage all levels of staff.
• Creative skills in food prep and catering.
• Excellent communication and interpersonal skills.
• 2-4 years of food production and banquet experience.

Equal Opportunity Employer / Disability / Veteran

Columbia University is committed to the hiring of qualified local residents.