Pennsylvania State University is seeking a Chef (Supervisor) to help lead catering kitchen operations at the Bryce Jordan Center. You will be responsible for delivering culinary experiences for events ranging from intimate gatherings to large banquets. This hands-on role involves overseeing food production, managing kitchen staff, ensuring safety and sanitation compliance, and bringing menus to life through training and execution.
What You'll Do
- Perform daily, weekly, and monthly inventories.
- Analyze daily and weekly BEOs to ensure proper procurement and distribution of goods.
- Assist the Chef (Senior Supervisor) with supervision, production setup, and recipe adherence.
- Assist with Serv Safe and Health Department Regulations, overseeing compliance in the kitchens.
- Directly supervise Grade 9 staff, including setting schedules, duties, trainings, and evaluations.
- Oversee and run the kitchen when the Chef is off.
- Assist with front-of-house supervision on occasion.
- Direct culinary activity for assigned kitchens and operations; maintain high standards of production and quality; ensure safety and sanitation requirements are adhered to.
- Demonstrate correct use and care of culinary equipment; instruct on food preparation, cooking techniques, and presentation.
- Plan, organize, and implement training programs.
- Research and test recipes and menus as directed; participate in menu committees, samplings, and tastings.
- Help manage food production costs; seek creative use of leftovers, portion control, and proper rotation.
- Inspect, monitor, and report facility, equipment, supply, and staffing issues; coordinate and recommend solutions.
- Investigate and resolve customer service, product quality, and personnel performance issues.
- Order or requisition supplies; ensure proper receipt and storage of shipments; address product quality or quantity issues; may oversee inventory management.
- Participate in budget management activities and estimate food costs.
- Assist with event planning and management; interact with staff, customers, and guests.
- Participate in departmental and University meetings and professional development; keep abreast of culinary trends and regulatory requirements.
- Adhere to Collective Bargaining Agreement provisions; participate in grievance and arbitration proceedings.
- Hire, coach, supervise, schedule, and evaluate assigned staff; ensure staffing meets business demands and fluctuations.
What We're Looking For
- An Associate Degree.
- 4+ years of relevant experience; or an equivalent combination of education and experience.
Team & Environment
You will work with direction from the Managing Chef (Senior Supervisor) and will directly supervise Grade 9 kitchen staff.
Benefits & Compensation
- Salary range: $51,000.00 - $74,000.00
- Comprehensive medical, dental, and vision coverage
- Robust retirement plans
- Substantial paid time off including holidays, vacation and sick time
- Generous 75% tuition discount for employees and eligible spouses and children
Work Mode
This is an onsite position.
Penn State is an equal opportunity employer and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
