• Job Type: Officer of Administration
• Bargaining Unit:
• Regular/Temporary: Regular
• End Date if Temporary:
• Hours Per Week: 35
• Standard Work Schedule:
• Building:
• Salary Range: $80,000 - $100,000

Position Summary

The Chef de Cuisine directs and oversees all aspects of the culinary effort and food production for the Faculty Club???s board plan. S/he ensures adherence to Federal, State, Local, and Columbia University Sanitation and OSHA rules, regulations, standards and codes. The Chef de Cuisine is accountable for developing, planning and administering the continuous improvement of all culinary aspects of the Faculty Club. Constantly improve products and services to meet the needs of the CUMC community. Identifies opportunities and implements new ideas to facilitate the achievement of the department's financial goals. Remains aware of industry trends and continually seeks and implements innovative new products and services for customers. S/he oversees preparation, production, and presentation of foods served in the Faculty Club via supervision of and delegation of assignments to Culinary Staff.

Responsibilities

• The Chef de Cuisine is accountable for developing, planning and administering the continuous improvement of all culinary aspects of the Faculty Club & Catering. Constantly improve products and services to meet the needs of the campus community.

• The Chef de Cuisine is also responsible for all menu planning activities & production, including product and recipe testing, menu development and menu cycles.

• Develops recipes and portion specifications in accordance with consumer tastes, nutritional needs, established procedures and budgetary constraints. S/he develops a culinary plan for special events and promotions.

• Works with his culinary team to enhance staff performance through professional development activities, the development of clearly stated objectives, and the use of training and performance appraisal mechanisms. Interacts effectively and diplomatically with the CUMC community including staff, management, campus departments, student organizations, and the general public.
• Develops relationships with people from public areas of the University to maintain a customer friendly environment.  

Minimum Qualifications

• Bachelor's degree and/or its equivalent in training and experience required; plus three years of related experience required.

• 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.
• 4-6 years food production and banquet experience.  

Equal Opportunity Employer / Disability / Veteran

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