Job Summary

The Catering Executive Chef reports to the Director of Event Operations and is responsible for overseeing all culinary operations for RIT Catering and Concessions, including the RIT food truck. This position works closely with the Event Operations Manager, Event Sales Manager, and other key stakeholders to ensure the highest level of quality and service at all dining and catering events both on and off campus. The Executive Chef is responsible for the culinary management and food production of over 2500 events annually.  
Please note: Schedule will vary based on event needs including being required to work nights and weekends.
 

Job Responsibilities

• Develops and implements annual business plans and budgets for all culinary operations related to catering and concessions.
• Oversees the daily culinary operations of RIT Catering, ensuring high standards of food quality, presentation, and service.
• Leads, trains, and mentors culinary staff, including Sous Chefs, Junior Sous Chefs, and production cooks, fostering a culture of continuous improvement and professional development.
• Collaborates with the Event Operations Manager and Event Sales Manager to plan and execute high-quality catering events, ensuring customer satisfaction and adherence to budget guidelines.
• Monitors food production, ordering, cost control, and inventory management to optimize efficiency and profitability.
• Ensures compliance with all New York State and Monroe County health codes, as well as RIT’s policies on health, sanitation, and safety.
• Develops and maintains standardized recipes, ensuring consistency and accuracy in all culinary offerings.
• Conducts performance appraisals, employee recognition, and disciplinary actions, maintaining proper records and fostering a positive work environment.
• Manages administrative tasks, including inventory management, purchasing, and maintaining up-to-date records and files.
• Ensures cleanliness, sanitation, and safety of kitchen and equipment, as well as proper storage, rotation, and labeling of items.
• Possesses an awareness and advanced knowledge of allergens, food sensitivities, and dietetic restrictions, working with customers and management to resolve potential dietary limitations.
• Assists in checking all fixtures, equipment, and conditions (lights, HVAC, refrigeration, etc.) for proper operations, settings, and maintenance, reporting deficiencies immediately.
• Carries out special assignments as requested.
• Reports to work on time, adheres to break policy, and wears proper uniform and hair restraint.
• Attends meetings and seminars as requested by the Director of Event Operations.
• Performs other duties as assigned.

• Ability to lead, supervise, and work collaboratively with multiple staff.
• Ensure full-time and student staffing levels are met and maintained within established university labor cost requirements.
• Possess professional judgment and ability to independently make sound operational decisions.
• Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders.
• Ability to learn and adapt to new systems and applications as needed.
• Demonstrated ability to deliver exceptional customer service.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong time management, organizational and multi-tasking skills.
• Ability to meet multiple deadlines and manage competing priorities.
• Must be adaptable to a frequently changing environment and ability to adhere to professional standards in stressful situations.
• Ability to follow New York State and Monroe County health codes as they relate to health, sanitation, safety, overall cleanliness and upkeep of facility.
• Oversight of all culinary staff, production, menu planning and culinary leadership.
• Possess an awareness and basic knowledge of allergens, food sensitivities and dietetic restrictions. Work with the customer and registered dietician in resolving potential diet limitations of the customer.
• Produce financial reports to evaluate cost and efficiencies for the unit.
• Understand and comply with all institute and department policies and procedures.
• Ability to work professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
• Knowledge of cash handling procedures and point of sale systems.
• Follows established procedures to order products from RIT approved vendors.
• Report to work on time, wear proper uniform, adhere and enforce departmental and university policies.
• Carry out special assignments as requested by leadership.
• Attend meetings and seminars as requested by senior leadership.