Job description
Job code:
010347
Pay grade:
G
Pay type:
Exempt/salaried
General summary
Manages the culinary operations for the University dining facilities and programs.
Major duties
- Manages and oversees all culinary operations for one or more dining facilities or programs. Oversees menu implementation, food preparation, presentation and portioning and plating design through direction and supervision. Ensures strict compliance with health, safety and sanitation requirements and regulations.
- Establishes and coordinates procedures for food production in the dining facilities ensuring efficient operations, high quality presentation, food safety and food labor cost control. Monitors the budget and makes necessary adjustments.
- Recommends changes to menus, recipes and cooking methods to improve food quality. Collaborates with the assistant director to develop menus and recipes. Utilizes the menu management software to enhance operational efficiency. Ensure processes are efficient and executed in a timely manner.
- Develops and conducts culinary training with food production employees and management to ensure proper use of equipment, recipe preparation and presentation and customer service. Trains staff to ensure culinary skills, food safety and deliver and inventory procedures are current.
- Researches best practices and participates in evaluation of food products, menu concepts and equipment. Assesses needs and schedules maintenance on equipment as necessary.
- May supervise staff and student employees.
Minimum qualifications
Minimum qualifications based upon job documentation and industry best practices. Any current employees not meeting these qualifications will be grandfathered until they move to a different job.
Required education
- Associate's degree in Culinary Arts from an accredited institution.
Required experience
- Three years’ relevant experience.
- Supervisory or lead experience.
- Strong interpersonal, written and verbal communication skills.
- Strong organizational and logistical skills.
- Experience working in a large dining operation or high volume commercial food operation.
- Ability to work efffectively and collaboratively with a diverse team.
Required other
- ServSafe and AllerTrain certified or the ability to obtain within 90 days of hire.
- Ability to work irregular shifts and extended hours, including weekends and holidays.
Physical requirements
Office or other indoor work with minimal physical demands such as occasionally lifting or moving materials less than 25 pounds.
Working conditions
Work is performed with exposure to any number of elements which may occasionally require some precautions such as safety glasses, protective clothing, ear protection, etc.
Revised:
2022-10-08
This description indicates the general nature and level of work performed by employees in the above job. It is not intended to be a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to the job.