JOB PURPOSE:
Oversees daily operations, ensures quality food production and presentation to meet the standards as established by and under the guidance of department leadership in the assigned location(s). Supervises assigned staff and/or student assistants. Performs the duties of leadership in their absence.
MINIMUM EDUCATION REQUIRED:
High School diploma or equivalent
MINIMUM EXPERIENCE REQUIRED:
Two (2) years of related work experience to include at least one (1) year of supervisory or management experience
MINIMUM LICENSURE/CERTIFICATION REQUIRED:
Valid Food Service Sanitation Manager and ServSafe Certification
Current, valid and unrestricted driver’s license
PREFERRED QUALIFICATIONS:
An undergraduate or advanced degree from an accredited institution of higher education in a related field
Technical diploma or certificate in Culinary Arts
Experience in a high-volume, multi-unit environment or similar experience in higher education dining
KEY RESPONSIBILITIES:
1. Ensures production and service of quality, consistent menu items that adhere to all culinary standards as set by the department
2. Supervises and oversees assigned kitchen personnel with responsibility to support the activities of hiring, scheduling, performance management, annual reviews, and initiating employee status changes
3. Trains and manages assigned staff, supervises and coordinates culinary activities
4. Oversees daily food production and meal service
5. Assists in recipe and menu development, creation of cycle menus, production forecasting and production schedules
6. Ensures compliance with sanitation and safety requirements, ensures labeling requirements are met and compliance with allergen containment procedures
7. Maintains a safe and sanitary work environment
8. Supports all efforts to ensure the operation is managed to budget, to include food (COGS), labor costs and operating expenses
9. Responsible for weekly inventory counts
10. Coordinates and manages special projects, which may include catering and special promotions and other responsibilities as assigned
11. Participates in management team meetings
KNOWLEDGE, SKILLS, ABILITIES:
- Requires an understanding of federal, state, and local food sanitation regulations
- Able to anticipate the needs of guests and team members alike
- Able to easily shift priorities when change or interruptions occur
- Able to deliver against tight deadlines
- Professional appearance and demeanor
- Able to handle multiple tasks or projects at one time meeting assigned deadlines
- Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management and presentation skills
- Skilled culinary professional
- Proficient with computer applications and programs associated with the position (i.e., Microsoft Office suite)
- Strong attention to detail and follow-up skills
- Strong customer service skills and phone and e-mail etiquette
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Tuition reimbursement
- Vision insurance
Experience level:
Pay rate:
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Casual dining restaurant
- University
Application Question(s):
- Do you have open availability to work various shifts including evenings and weekends?
Experience:
- Chef: 2 years (Required)
- Management: 1 year (Required)
Work Location: In person