Must be able to coordinate numerous tasks and projects simultaneously; must possess good organizational skills; must possess and have proven excellent customer service skills; must be able to effectively communicate with co-workers, supervisors and students both verbally and in writing; must also possess good listening skills and be able to understand and follow written and/or oral instructions; must be able to relate to a diverse academic community as well as members of the WNY community; ability to operate computers; ability to prepare written report; must have the capability to travel; must be able to work evenings and weekends as required; must ability to physically perform the functions of the position. Bachelor or Master's Degree in Business, Hospitality or Education, Industry certification as CSC, CCC, CEC, CCE through the American Culinary Federation, Five to seven years of industry experience as executive chef or sous chef at an upscale restaurant, Three years full time teaching experience or part time equivalent in a culinary arts program.