Culinary Support Specialist 3

Penn State University

Penn State Altoona
Campus City:
Altoona, PA
Date Announced:
Date Closing:
open until filled
Job Number:
Level/Salary Band:
03 – J – Exempt
Work Unit:
Auxiliary and Business Services
Housing and Food Services
Full/Part Time:


Under the general direction of the Assistant Director and a dotted line reporting relationship with the Executive Chef, this position will create an exceptional customer experience by producing outstanding food in all areas of the operation. Maintain a high level of production output without compromising quality or customer service. Maintain quality and cost controls, develop recipes and menus, and manage inventories. Coordinate, train and supervise the work of assigned staff involved in food preparation. Must be creative and have a passion for exceptional food. Production of outstanding, quality food at every meal or event. Participate in and monitor the preparation and service of food to insure consistent quality. Plan, coordinate and supervise the work of staff in the production of food and beverage. Maintain desired quality and quantity of food throughout the meal period. Must have ability to cook with and without recipes when necessary. Work with staff to ensure quality food presentation/appearance and desired portion control. Supervise and maintain required levels of sanitation and safety standards in all production areas, according to the PA health code regulations and internal standards. Develop, plan and organize unit specific menus and recipes, assist the Executive Chef with new recipe/product research, and implement improved preparation methods and techniques. Actively participate in menu planning, sampling, and introducing new products. Recommend changes in procedures and ingredients. Assist in managing food and production costs and recommend adjustments that might be needed. Work closely with management team on delivery frequency, as well as order and inventory amounts. Assist in controlling food inventory. Evaluate quality of raw foods received and finished food products. Provide direction, assignments, feedback, training, and coaching of assigned staff to assure outcomes are achieved. Interview, hire, schedule and coach assigned staff. Plan, organize and implement training and development programs for production staff. Monitor proper and safe use of all production equipment. Recommend measures to improve production/service methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Recommend replacement and purchase of food service equipment. Provide leadership and training of staff in high end display work including ice carving, buffet set-up, hors d'oeuvres, and other Garde Manger work as required. Participate in department meetings as assigned. Participate in department and personal professional growth activities. Continue education in the culinary arts through formal coursework, workshops, food shows and/or conferences. Interpret and maintain University and departmental policies, procedures and services to students, staff and the public as required. Respond to inquiries and comments from staff, students and the public. When necessary, open/close building or manage meal period. Perform other duties as assigned. Days off and shifts will vary. Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline or higher plus four years of related experience, or an equivalent combination of education and experience. Additional years of experience in culinary leadership preferred. Good written and verbal communication skills required. Ability to work under pressure required. NRA Serve Safe Certification or must acquire certification within six months of employment, CCE or ACF affiliation preferred. Ability to stand and walk for extended periods of time, with frequent, heavy lifting.

These salary bands have been established to provide salary guidelines for staff positions.

Salary Band Minimum Midpoint Maximum
A $16,584 $24,456 $32,328
B $18,240 $26,904 $35,556
C $19,728 $29,592 $39,456
D $21,708 $32,568 $43,416
E $24,312 $36,468 $48,612
F $27,228 $40,848 $54,456
G $30,012 $45,744 $61,500
H $34,188 $52,140 $70,080
I $38,988 $59,424 $79,908
J $43,716 $67,740 $91,812
K $50,712 $78,600 $106,488
L $58,836 $91,176 $123,528
M $68,232 $105,756 $143,292
N $80,508 $124,788 $169,068
O $93,492 $147,252 $201,024
P $110,340 $173,760 $237,192
Q $126,396 $199,056 $271,728
R $151,668 $238,872 $326,088