Culinary Support Specialist 3

Penn State University

University Park Campus
Campus City:
University Park, PA
Date Announced:
Date Closing:
open until filled
Job Number:
Level/Salary Band:
03 – J – Exempt
Work Unit:
Auxiliary and Business Services
Bryce Jordan Center
Full/Part Time:


Seeking a Culinary Support Specialist 3 – Managing Chef – Food and Beverage Department at The Bryce Jordan Center, The 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 direction of the Executive Chef amd general direction of the Food and Beverage Director, this position will help create an exceptional customer experience for our 250,000+ guests annually by producing outstanding food and guest service in all areas of the Bryce Jordan Center’s operations. Responsibilities include: Manage 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, visitors. Assist Executive Chef with cost controls, developing recipes and menus, as well as managing inventories. Evaluate quality of raw foods received and finished food products. Assist in the design, development, writing, costing and training of all menus for concessions, training tables, banquets, and off premise catering events. Some responsibilities for the financial administration including cost containment and maximization of revenue sources, labor, etc. Inventory and purchase some foods and non-food supplies. Conduct and control product inventory and update product list regularly. Evaluate and plan for maintenance of equipment and facilities, make recommendations for 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. Assist in the development of 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. Conduct food safety inspections and ensure compliance with all safety and sanitation guidelines. Monitor proper and safe use of all production equipment. Assist in researching, developing, and testing new products, recipes, and equipment for all Bryce Jordan Center Food and Beverage Areas. Assist in coordinating Culinary extern program and the Pennsylvania 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. Assist the office of the Corporate Executive Chef of Culinary Support Services with new recipe/product research and implement improved preparation methods and techniques. Maintain University and departmental policies, procedures, and services to students, staff, and the public as required. 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. National Restaurant Association (NRA) Serve Safe and Responsible Alcohol Management Program(RAMP) Certifications or must acquire certification within six months of employment. 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 including optional health and retirement plans, vision and dental plans, generous vacation and sick leave policy, and a 75% tuition discount for employee and defined family members. This job will be filled as a level 3. Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline plus four years of related experience, or an equivalent combination of education and experience. Must have the ability to cook with and without recipes when necessary. Professional written and verbal communication skills, ability to work under time and priority constraints, and a commitment to diversity and inclusion are required.

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