Production Chef, Institute for Adventure Hospitality and Food

Position: Production Chef, Institute for Adventure Hospitality and Food

Status: Regular, Full-time, Exempt (12-month position)

Department: Institute for Adventure Hospitality and Food

Reports to: Director of the Institute for Adventure Hospitality and Food

Salary: $62,353.20

Description:

The Production Chef, Institute for Adventure Hospitality and Food (IAHF) at Paul Smith’s College provides exceptional leadership in overseeing the IAHF commissary kitchen in Cantwell Hall. The Production Chef will utilize the commissary kitchen to provide food for retail sales through AP Smith’s Bakery, The Hutch, the wood-fired pizza oven, and other venues both on and off campus. The Production Chef will oversee a student workforce and will work closely with faculty to provide high-quality educational experiences for students working in the College’s various outlets, including the commissary kitchen.

Duties & Responsibilities:

• Oversee all aspects of the commissary kitchen.
• Manage financial operations for the kitchen, including purchasing, prioritizing, and cost control measures.
• Recruit and train students to support production and operations.
• Develop menus and concepts that align with industry trends and prioritize local, seasonal foods.
• Work with the Director to offer diverse continuing education programs focusing on emerging trends, specialized techniques, and industry certifications.
• Actively participate in industry organizations and develop relationships with local partners for events and workshops.
• Collaborate across the College community to support campus events.
• Perform other duties as assigned by the Director of the Institute for Adventure Hospitality and Food.

Qualifications:

• Associate’s degree in culinary arts, hospitality management, or a related field.
• A minimum of five (5) years’ experience in full-service hotel, restaurant, or resort properties at the level of sous chef or higher, or assistant general manager or higher.
• A track record of positive financial management, including purchasing, prioritizing, and cost control measures.
• A proven track record of team building.
• Polished, professional written and verbal communication skills, and strong networking skills.
• Strong organizational and time management skills, capable of managing multiple projects to completion.
• Ability to work independently and collaboratively in a fast-paced environment.
• Professional in appearance and action.
• Evening and weekend hours may be required to support production needs and campus events.
• An understanding of and commitment to sustainable practices.
• Ability to interact effectively with diverse groups, demonstrating tact, diplomacy, and discretion.
• Ability to work with a broad range of diverse individuals and groups to form a safe and inclusive campus community.

Preferred:

• Certification through the American Culinary Federation or the American Hotel & Lodging Association.
• Experience in a higher education setting.

Physical Requirements:

• Work is performed primarily in a commercial kitchen, with exposure to heat from ovens, ranges, and the wood-fired pizza oven, and to cold in walk-in coolers and freezers.
• Some work may take place at outdoor or off-campus event venues.

• Ability to regularly lift and carry up to 50 lbs. (e.g., food deliveries, stock pots, and supplies).

• Prolonged standing and walking for the majority of the workday.
• Ability to bend, stoop, and kneel to access storage and equipment as necessary.

Paul Smith’s College is an equal opportunity employer. Position descriptions are created that focus on essential functions, using inclusive language, and avoid unnecessary or discriminatory requirements.