Bryce Jordan Center Executive Chef

Penn State University

Campus/Location:
University Park Campus
Date Announced:
06/21/2019
Date Closing:
open until filled
Job Number:
88681
Level/Salary Band:
04 – K – Exempt
Work Unit:
Auxiliary and Business Services
Department:
Bryce Jordan Center
Full/Part Time:
Full–Time

Description

Seeking a Culinary Support Specialist 4 – Executive Chef – Food & Beverage Department at the Bryce Jordan Center, Pennsylvania State University’s largest University operated civic, sports and entertainment venue, home of the Penn State Nittany Lions Men’s Basketball team and Lady Lions Basketball team. Located in beautiful central Pennsylvania, a welcoming and engaged community diverse in population, social activities, nature, shopping, and education in a combined urban and rural environment. Under the general direction of the Food and Beverage Director, this position will create an exceptional customer experience for our 250,000+ thousand guests annually by producing outstanding food and guest service in all areas of the Bryce Jordan Center’s operations. Responsibilities include: Lead a high level of production output without compromising quality or customer service. Participate in and monitor the preparation and service of food to ensure consistent quality. Maintain desired quality and quantity of food throughout the meal period. Work with staff to ensure quality food presentation/appearance and desired portion control. Manage events and ensure a quality customer service experience for internal and external customers by interacting with customers, employees, guests, and visitors. Oversee quality and cost controls, develop recipes and menus, and manage inventories. Evaluate quality of raw foods received and finished food products. Design, develop, write, cost and train all menus for concessions, training tables, banquets, and off premise catering events. Responsible for the financial administration including cost containment and maximization of revenue sources. Inventory and purchase food and non-food supplies Conduct and control product inventory and update product list regularly. Evaluate and plan for maintenance of equipment and facilities, recommend purchases of new equipment and may participate in renovations and facility upgrades; prepare work orders for equipment repairs. Manage, hire, train, coach, supervise, and evaluate assigned employees; develop standards to improve production/services methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Provide leadership and training of staff in high end display work including action stations, served multi-course meals, buffet set-up, hors d’oeuvres and garde manager work as required. Ensure all food safety and sanitation procedures are followed and that a safe working environment always prevails, according to the Pennsylvania health code regulations and internal standards. Monitor proper and safe use of all production equipment. Research, develop, and test new products, recipes, and equipment for all Bryce Jordan Center Food & Beverage Areas. Coordinate Culinary extern program and the Penn State University School of Hospitality Management internship program at the Bryce Jordan Center. Distribute event information, attend meetings, and assist Food and Beverage Director with promotions events. Must have the ability to cook with and without recipes when necessary. Assist Corporate Executive Chef of Culinary Support Services with new recipe/product research and implement improved preparation methods and techniques. Interpret and maintain University and departmental policies, procedures, and services to students, staff, and the public as required. Actively participate in menu planning, sampling, and introducing of new products. Participate in department meetings as assigned as well as department and personal professional growth activities. Continue education in the culinary arts through formal coursework, workshops, food shows and/or conferences. Respond to inquiries and comments from staff, students, and the public. When necessary, open/close building or manage/produce meal period. Perform other duties as assigned. Ability to stand and walk for extended periods of time. Days off and shifts will vary based on business needs. This leadership position is eligible for Penn State’s full benefits package. This job will be filled as a level 4. Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline or higher plus five years of related experience, or an equivalent combination of education and experience. Professional written and verbal communication skills, ability to work under time and priority constraints, and a commitment to diversity and inclusion are required. National Restaurant Association (NRA) Serve Safe and Responsible Alcohol Management Program (RAMP) Certifications or must acquire certification within six months of employment.

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