SASA Career Center

The SASA Career Center is your online employment connection to professional opportunities on SASA campuses throughout the SUNY system.

Available Positions

Purchasing Manager

Posted 07/14/2021
SUNY Oswego – Auxiliary Services, State University College at Oswego, Inc.

Assistant Dining Director

Posted 08/30/2021
University at Buffalo – Campus Dining & Shops

Assistant General Manager

Posted 08/30/2021
University at Buffalo – Campus Dining & Shops

Purchasing Manager

SUNY Oswego

Auxiliary Services, SUNY Oswego Inc. has begun the search to fill the professional, full-time, exempt Purchasing Manager position. This person reports to the Director of Residential Dining. They are responsible for the purchasing function of Resident Dining and Retail Dining and Catering while overseeing the Warehouse and Bakery operations at the Commissary and providing outstanding customer service to internal and external customers alike. They are responsible for meeting established financial goals of the division.

Position Expectations:

  1. Direct the Warehouse Manager and staff to provide outstanding customer service to their internal customers.
  2. Strives for 100% fill rate of daily requisitions to all dining locations.
  3. Direct the Bakery Manager and staff to provide outstanding bakery products to our customers.

 

Duties and Responsibilities:

  1. Purchases all products for Dining Services including food, paper, cleaning, dining room and kitchen supplies, china, silverware, glassware, equipment and miscellaneous supplies. Research and suggest new products to improve quality and lower expenses.
  2. While interacting with vendors, maintain the highest level of honesty, integrity and fairness. Build a professional partnership with our vendors.
  3. Develop product specifications, in conjunction with the Director, for all items and assures competitive purchasing by seeking various price proposals.
  4. Prepares all vendor quotation and service proposals, determines successful proposals in consultation with Director of Residential Dining.
  5. Works with Registered Dietitian, identifies food trends, and requests samples from vendors, including nutritional information, for evaluation/testing.
  6. Responsible for shipping dining unit’s daily requisitions at a goal of 100%. Works cooperatively with Dining Managers to solve unexpected shortages. Meets with Resident Dining and Retail Dining and Catering Managers in their unit with the goal of improving teamwork and Commissary services to their unit. This could include the Warehouse and Bakery Managers.
  7. Responsible for maintaining budgeted food cost, in conjunction with Dining Managers and Director. Identifies rising food cost trends and suggests corrective actions to Director.
  8. Monitors manufacture/vendor rebate programs and ensures that checks are deposited properly.
  9. Responsible for the accuracy of accounts payable vouchers and end of the month report information.
  10. Manages personnel, including orientation, training, scheduling, payroll, performance evaluation, and coaching techniques. Consult with Director of Resident Dining in situations of discipline and discharge.
  11. Supervises the Warehouse and Bakery Managers. Ensures proper Warehouse procedures are followed and Bakery operations meet customer needs.
  12. In cooperation with the Warehouse and Bakery Managers, maintains the computerized inventory control system, anticipates, identifies, and prevents inventory shortages so not to negatively impact customer service.
  13. Is responsible for implementation of safety and sanitation standards in compliance with New York Health Code, ServSafe and OSHA.
  14. Assists in supporting and implementing the policies and procedures of Dining Services – Auxiliary Services.
  15. Maintains and prepares reports as required.
  16. Accepts responsibility for any additional individual area or project as delegated by Director of Residential Dining.
  17. Upholds Auxiliary Service’s mission to sustainable sourcing while supporting our local farmers and vendors.

Minimum Qualifications:

Bachelor’s Degree, plus one year of experience in the food service, college dining, or hospitality industry. Basic knowledge of procurement principles. Or must have completed a minimum of 60 credit hours of college study with five years of experience in food service, college dining, or hospitality industry. Positions held demonstrate progressive responsibility and successful achievement. Basic knowledge of procurement principles.

Addition Preferred Qualifications:

  • Supply chain management experience
  • Experience with food management software, Knowledge of Microsoft Office and Google docs, demonstrated experience in Excel.
  • Experience creating bids, RFPs and RFQs

To Apply:

Please submit a (1) cover letter addressing qualifications which must include how your commitment to the college’s values of diversity, equity and inclusion has been demonstrated in your career experience, professional development or community services (job roles, certification, volunteer work, etc.); (2) a resume; (3) a copy of official or unofficial transcripts for the required degree, showing degree awarded and date conferred; and (4) contact information for 3 professional references to: Auxiliary Services SUNY Oswego Inc.; Attention: Kimberly Foster, Benefits Coordinator; 507 Culkin Hall; Oswego, NY 13126

EEO Statement: Auxiliary Services is committed to enhancing its diversity across the entire SUNY Oswego campus community. Auxiliary Services is an Affirmative Action/Equal Opportunity Employer and is actively engaged in recruiting, supporting, and fostering a diverse community of outstanding staff and students. We encourage applications from qualified applicants regardless of race, color, national origin, religion, creed, age, disability, sex, gender identity or expression, sexual orientation, familial status, pregnancy, predisposing genetic characteristics, military status, domestic violence victim, SUNY status, or criminal conviction.

Auxiliary Services expressly prohibits any form of workplace harassment, based on diversity characteristics listed above, to interfere with the ability of employees to perform their job duties. Any infractions may result in discipline up to and including discharge.

 

Assistant Dining Director

University at Buffalo

Apply Now

Position Summary

  • Responsible for management of all aspects of multiple dining service operations and administrative tasks.
  • Expected Hours of Work: This is a Full-Time position in which days and hours of work vary.  Shifts include weekends, evenings, and night hours.  The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. 

Essential Functions

  • Supervises and directs the activities of the CDS dining service operations which may include catering and concessions.
  • Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards.
  • Modernizes and improves food production and service techniques. Recommends new concepts and service points.
  • Maintains pricing and portion standards and FSA policies in all units.
  • In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed.
  • Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires.
  • Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process.
  • Responsible for the marketing of units under their jurisdiction.
  • Responsible for developing budgets, and monitoring and operating the units within the approved budgets.
  • Maintains excellent public relations with the student body as well as the college community.
  • Assists or may oversee the catering division with catering operations.
  • Assists or may oversee a student based dining service review committee.
  • Work on projects as assigned by the Director of Operations or Executive Director.
  • Participate on campus committees as directed.
  • Assists or may oversee specific support departments of the dining operations.

Education and Training

  • Bachelors degree plus three year’s experience (or Associates degree required plus five year’s experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million dollar range, including operational and financial expertise.

Desired Qualifications

  • Committed to service excellence.
  • Ability to handle multitasking effectively.
  • Good visual acuity for reading reports, computer work, etc.
  • Experience with University food service is preferred.
  • Exceptional organizational, interpersonal, and communication skills required.
  • Must be computer literate and familiar with MS Office and computerized food production systems.
  • Catering background preferred.

Work Environment

  • The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. 
  • The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
  • Long, irregular working hours.
  • Exposure to extreme temperatures in coolers and freezers.

Physical and Mental Demands

  • The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
  • The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
  • While performing the duties of the job, the employee is regularly required to talk and hear.
  • The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
  • Ability to lift, bend, reach, and any other physical demands of the position.
  • Valid driver’s license and clean driving record required.
  • Ability to demonstrate safe driving practices.
  • The selected candidate will be required to complete and pass a background check including criminal history and motor vehicle verification.

Licensure/Certification: Prefer ServSafe and TIPS Certification

Travel: Travel between campus’ and may need to attend conferences, special events.

Assistant General Manager

University at Buffalo

Apply Now

Position Summary

  • Responsible for assisting the unit manager in all aspects of operation of a dining service unit.
  • Expected House of Work: This is a full time position whose schedule is based on the customers’ needs and needs of the business. The position primarily works a set schedule during the school year, may include weekends, evenings, and late night hours.  The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year, and additional hours during peak periods of business or for special events.  Scheduled shifts can vary in length.   Weekends and evenings are required.

Essential Functions

  • Effective and professional team development, training and supervision to include assistant managers, supervisors, union, temporary and student staff
  • Ensures high standards of facility, equipment cleaning and sanitation
  • Complies with Serv Safe and the New York State Department of Health regulations for HACCP and food safety
  • Adheres to food production and purchasing programs 100%
  • Demonstrates cost reduction and waste management initiatives
  • Implements up-to-date marketing and merchandising trends
  • Completes union, part-time, student schedules and delegates effectively
  • Completes annual and mid-probation performance reports on union associates, assistant managers, student managers and hourly supervisors
  • Ensures stringent inventory, security controls, understanding proper procedure in taking inventory and arriving at food cost understanding
  • Conducts subordinate coaching, counseling and disciplinary procedures
  • Is proficient at all hourly positions with the ability to jump in and assist where needed and ability to train in all positions
  • Accurate preparation of P&L’s, inventory, accounts payable, sales and guest count tally sheets, cash reports, payroll, budgets and other financial, operational statements as assigned, understand how to arrive at sales per hour, and how to forecast schedules
  • Understand daily banking
  • Enforces accurate cash handling, stringent money controls, and petty cash procedures
  • Understands Guest Comment Board and how to handle a customer complaint in a timely manner
  • Actively solicits customer input, regularly conducting Meet the Manager and informal dining room surveys
  • Creates various job task lists, cleaning charts, opening and closing checklist, and sanitation audits
  • Understand ordering, par levels, production sheets, purveyors and forecasting
  • Conducts a station-by-station walk through to ensure food is eye appealing, served at the proper temperature, appropriate condiments, utensils and station/pan garnish, line checks and temperature logs are complete (Manager does one per shift)
  • Has a working knowledge of the union contract and subordinate policy and procedure handbooks
  • Holds regular staff, manager, student employee meetings, and follow up notes to appropriate director.
  • Submits facility maintenance work orders, understands tracker and follows up with them
  • Conducts daily pre-service and follows up on daily side work
  • Contributes to concessions and various special events
  • Coordinates all aspects of special theme meals and weekly rollouts of LTO’s
  • Monitors facility during meal periods to ensure guest service and food standards are upheld
  • Facilitates the efficient use of all resources
  • Responsible for execution of food, paper, and service ware orders
  • Avoids complacency, always looking for a better way
  • Work a minimum of 50 hrs. per week, to include a variety of days, nights, and weekend shifts, including 1 close per week
  • Completes various administrative paperwork within set timelines
  • Operates unit within the prescribed budgetary guidelines
  • Manages unit in strict compliance of all approved Campus Dining & Shops and University at Buffalo policies and procedures

Education and Training

  • Bachelor’s degree in hospitality, culinary arts, or related field.

Desired Qualifications

  • 5 years progressively responsible experience managing a similar food service operation.
  • Experience in union environment preferred

Work Environment

  • The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
  • The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
  • Long, irregular working hours.
  • Exposure to extreme temperatures in coolers and freezers.

Physical and Mental Demands

  • The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
  • Must be able to see, speak, and use both hands or prosthetics that will enable the performance of necessary job functions.
  • The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
  • While performing the duties of the job, the employee is regularly required to talk and hear.
  • The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
  • The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…
  • The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
  • The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.
  • The selected candidate will be required to complete and pass a background check including criminal history and motor vehicle verification. 
  • Valid driver’s license and clean driving record required.
  • Ability to demonstrate safe driving practices.

Licensure/Certification

  • Serv Safe Certification

Travel

  • Travel between UB campuses may be required. May need to attend conferences and/or special events
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