Head Chef-Catering-Dome

About the Role

Plan, coordinate, and schedule the production of upscale and specialty menu items in a high-volume catering and restaurant operation.

Qualifications

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 of 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.

Responsibilities

• 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 schedules 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 and restaurant while minimizing waste.
• Prepare and cook a variety of ordinary and specialty foods including meats, poultry, seafood, soups, gravies, sauces, salads, fruits, vegetables, and gourmet desserts.
• Determine plate and food presentation, such as garnish and display.
• Assist and instruct support staff in methods, procedures, and use of equipment.
• Complete weekly inventory of food product and use a computer to order produce, dairy, and commissary goods.
• Determine daily restaurant specials for upscale locations.
• Observe safety and health regulations and maintain high standards of sanitation.
• Gather food, equipment, and supplies for delivery to functions and deliver them to event rooms.
• Assist with developing menus for catering operations and restaurant.
• Review new cookbooks and industry magazines to stay current with new trends and methods.

Physical Requirements

• 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 and 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 questions; visual and cognitive capability sufficient to read and follow instructions and recipes, perform math functions.
• Frequently lifting and carrying 30 – 50 lbs.
• Able to lift up to 20 lbs. overhead.
• Repetitive wrist movement (e.g., chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping, and scrubbing).
• Able to work in conditions of extreme heat.
• Wrist and finger dexterity (e.g., utilizing fine motor skills; ability to use tongs, scissors, knives, and other utensils; writing; use of small kitchen utensils).
• Able to push and pull up to 250 lbs.

Tools/Equipment

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

About Syracuse University

Syracuse University is a private, international research university with distinctive academics, diversely unique offerings, and an undeniable spirit. Located in the geographic heart of New York State, with a global footprint and over 150 years of history, Syracuse University offers a quintessential college experience. The scope of Syracuse University includes more than 200 majors, 100 minors, and 200 advanced degree programs across 13 schools and colleges, with over 15,000 undergraduates and over 6,000 graduate students.

About the Syracuse Area

Syracuse is a medium-sized city situated in the geographic center of New York State, approximately 250 miles northwest of New York City. The metro-area population totals approximately 500,000. The area offers a low cost of living and provides many social, cultural, and recreational options, including parks, museums, festivals, professional regional theater, and premier shopping venues. Syracuse and Central New York present a wide range of seasonal recreation and attractions, from water skiing and snow skiing to hiking in the Adirondacks, touring historic sites, visiting wineries along the Finger Lakes, and biking on trails along the Erie Canal.