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Location:Amherst, NY
Benefits:Yes, Generous benefits package!
Employment Type:Full Time
Schedule:Must have open availability including days, nights, and weekends based on business needs

Our primary purpose is to offer a variety of high quality, high value, and innovative dining options designed to fit the varied lifestyles and nutritional needs of the University community. Serving foods from local growers, striving to achieve sustainability, and expanding the availability of dining choices are ways that we enrich the dining experience. We challenge our experienced and knowledgeable employees daily to provide exemplary customer service.

Campus Dining & Shops is a multi-unit company employing over 1300 people. In addition to providing the University’s dining services, CDS also serves the UB community through management of the UB Card Office, Campus Catering, Retail and Convenience Stores, and Vending.

In our day-to-day operations we rely on inherent core values: quality items, value prices, environmentally friendly settings, ethical treatment of all, and conducting all phases of our business with integrity.

Campus Dining & Shops operates one of the largest and most all-inclusive self-operated food service programs in the Northeast. Our dining program provides students, faculty, and staff with an array of dining options, ranging from self- serve buffet style programs in our residential dining centers to retail dining and the finest in catering. With over 35 locations, there is always delicious food nearby at UB. From popular national brands like Tim Hortons, Moe’s Southwest Grill and Jamba Juice, to our very own Hubie’s serving great wings, Campus Dining & Shops has something for everyone.




Position Summary:


Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers.


Essential Functions:.


Staff Supervision


• Participates in subordinate counseling, disciplinary procedures, and cross training of employees.


• Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees.


• Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals.


• Participates or conducts in student, student manager and union meetings on a scheduled bases.


• Oversees or participates in supervision of student managers and the student manager training program.


• Conducts or delegates daily pre-service.


• Communicates all cleaning projects to staff.


• Conducts line checks and manual station inspections.


• Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly.


Service Management


• Conducts line checks and manual station inspections.


• Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist.


• Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints.


Administrative Management


• Maintains and updates current recipes.


• Maintains order guides.


• Maintains par levels / production sheets.


• Participates in student manager program.


• Maintains and updates unit checklists for all stations and employees.


• Awareness and basic knowledge of profit and loss summary.


• Follows budgetary guidelines for food and labor costs.


• Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned.


• Consistently conducts staff meetings.


Production Management


• Adherence to food production and purchasing programs.


• Conducts inventory on a weekly basis and impacts plans to reduce waste.


• Observes methods of food preparation and cooking and sizes of portions.


• Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc.



Education and Training

• Associate’s degree or higher in food service or related field.


Desired Qualifications:

• Equivalent education/experience will substitute for minimum qualifications.

• Two years progressively responsible experience managing a similar food service operation.

• Experience in a high volume food service establishment preferred.


Physical Demands:

• Ability to lift/move 50 lbs.

• Good visual acuity for reading reports, computer work, etc.


Licensure/Certification: none required


All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, or national origin


Click to Apply 

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