Rochester Institute of Technology
Catering Executive Chef
Rochester Institute of Technology, Rochester, New York, United States
Job Summary
The Catering Executive Chef reports to the Director of Event Operations and oversees all culinary operations for RIT Catering and Concessions, including the RIT food truck.
The Executive Chef manages food production for over 2,500 events annually, collaborating with Event Operations and Sales managers to provide high quality service.
Responsibilities
Develop and implement annual business plans and budgets for all culinary operations.
Oversee daily culinary operations, ensuring high standards of food quality, presentation, and service.
Lead, train, and mentor culinary staff, fostering continuous improvement.
Collaborate with Event Operations and Sales managers to plan and execute high‑quality catering events, maintaining customer satisfaction and budget guidelines.
Monitor food production, ordering, cost control, and inventory management to optimize efficiency and profitability.
Ensure compliance with all New York State and Monroe County health codes and RIT policies.
Develop and maintain standardized recipes and perform performance appraisals, employee recognition, and disciplinary actions.
Conduct administrative tasks such as inventory management, purchasing, and record maintenance.
Maintain kitchen cleanliness, sanitation, and safety, including proper storage and labeling.
Understand allergens and dietary restrictions, working with customers to accommodate limitations.
Report on facility conditions and carry out special assignments as requested.
Adhere to work‑time, break policy, uniform, and hair restraint requirements.
Attend meetings and seminars as requested by the Director of Event Operations.
Skills
Lead, supervise, and collaborate with diverse staff.
Ensure staffing levels meet university labor cost requirements.
Independent operational decision‑making with professional judgment.
Negotiation and conflict resolution with stakeholders.
Adaptation to new systems and applications.
Exceptional customer service and communication skills.
Strong time management, organization, and multitasking.
Adherence to health codes and safety standards.
Financial reporting and cost analysis.
Integrity and commitment to U.S. values, policies, and procedures.
Required Qualifications
Associate’s Degree or Certification in Culinary Arts, Hospitality, or related field (or equivalent experience).
5+ years’ experience in a high‑volume restaurant, country club, or institutional setting, with at least 3 years in a supervisory role.
Operational experience with food‑service applications and computerized menu management systems.
ServSafe certified or ability to obtain within six months of hire.
Allertain certified or ability to obtain within six months of hire.
Valid driver’s license with ability to operate large vehicles.
Preferred Qualifications Not specified.
Additional Information RIT is an equal‑opportunity employer.
This position requires a pre‑employment motor vehicle check conforming to RIT’s Safe Driving Policy.
Employment Category Full‑time, Salary range $45,700–$76,500.
#J-18808-Ljbffr
The Executive Chef manages food production for over 2,500 events annually, collaborating with Event Operations and Sales managers to provide high quality service.
Responsibilities
Develop and implement annual business plans and budgets for all culinary operations.
Oversee daily culinary operations, ensuring high standards of food quality, presentation, and service.
Lead, train, and mentor culinary staff, fostering continuous improvement.
Collaborate with Event Operations and Sales managers to plan and execute high‑quality catering events, maintaining customer satisfaction and budget guidelines.
Monitor food production, ordering, cost control, and inventory management to optimize efficiency and profitability.
Ensure compliance with all New York State and Monroe County health codes and RIT policies.
Develop and maintain standardized recipes and perform performance appraisals, employee recognition, and disciplinary actions.
Conduct administrative tasks such as inventory management, purchasing, and record maintenance.
Maintain kitchen cleanliness, sanitation, and safety, including proper storage and labeling.
Understand allergens and dietary restrictions, working with customers to accommodate limitations.
Report on facility conditions and carry out special assignments as requested.
Adhere to work‑time, break policy, uniform, and hair restraint requirements.
Attend meetings and seminars as requested by the Director of Event Operations.
Skills
Lead, supervise, and collaborate with diverse staff.
Ensure staffing levels meet university labor cost requirements.
Independent operational decision‑making with professional judgment.
Negotiation and conflict resolution with stakeholders.
Adaptation to new systems and applications.
Exceptional customer service and communication skills.
Strong time management, organization, and multitasking.
Adherence to health codes and safety standards.
Financial reporting and cost analysis.
Integrity and commitment to U.S. values, policies, and procedures.
Required Qualifications
Associate’s Degree or Certification in Culinary Arts, Hospitality, or related field (or equivalent experience).
5+ years’ experience in a high‑volume restaurant, country club, or institutional setting, with at least 3 years in a supervisory role.
Operational experience with food‑service applications and computerized menu management systems.
ServSafe certified or ability to obtain within six months of hire.
Allertain certified or ability to obtain within six months of hire.
Valid driver’s license with ability to operate large vehicles.
Preferred Qualifications Not specified.
Additional Information RIT is an equal‑opportunity employer.
This position requires a pre‑employment motor vehicle check conforming to RIT’s Safe Driving Policy.
Employment Category Full‑time, Salary range $45,700–$76,500.
#J-18808-Ljbffr