"Assistant Foods Manager (Catering)"

Job Summary

Supervise and participate in the management of one or more food service areas; plan and oversee food preparation and service; estimate and order food and supplies; maintain inventory of supplies and materials in accordance with quality control standards; maintains records and make reports; supervise employees and students employed in assigned areas. Performs related work as required.

Essential Functions

• Participates in the determination of material and labor needs for assigned area, and the planning of menus.
• Supervises and may participate in the production and service of foods and beverages, ensuring that quality and quantity conform to established standards.
• Supervises the cleaning and maintenance of assigned areas and equipment. Ensures that cleanliness and sanitation requirements are met.
• Orders food, beverages, supplies and equipment; ensures that items are correct and in good condition when received; arranges for their appropriate storage and conducts periodic inventories.
• Maintains accurate records of food and beverages served; hours worker by employees; and sales and customer counts.
• Supervises the receipt of cash and the operation of cash registers in accordance with University and department cash handling procedures and policies.
• Formulates procedures and methods to minimize operating costs, in conjunction with unit management, and communicates same to subordinates.
• Responds to customer complaints as necessary.
• Trains and supervises employees directly and indirectly including hiring and assigning work.
• Acts as the unit manager during any absence and responsible for occasional weekend coverage of a unit.

Other Functions

Performs other duties as assigned.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

At least five (5) years of full-time or equivalent part-time experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution or a diploma or certificate from a recognized trade, technical or vocational school at the high school level or higher with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.

Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting, preferably a college or university setting.

Knowledge of the proper quality, appearance and condition of foods.

Knowledge of the standard sanitation methods and techniques used in food handling and storage, and preventative maintenance procedures.

Knowledge of general cash handling procedures and ability to enforce their application.

Ability to judge the proper quality, appearance and condition of foods by sensory observation.

Ability to follow oral and written instructions.

Ability to give oral and written instruction in a precise and understandable manner.

Ability to maintain accurate records.

Ability to establish and maintain harmonious working relationships with a diverse population.

Ability to supervise.

Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights).

Knowledge of the laws, rules, policies and procedures of the University and assigned unit.

Ability to comprehend and operate a computerized menu system.

Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

Ability to determine material and labor needs without incurring waste or deficits.

Ability to anticipate problems and handle customer complaints judiciously.

Knowledge of unit and University policies and procedures pertaining to the ordering and storage of provisions and equipment.

Physical Demands/Working Conditions

This position requires the ability to balance, carry, pull/push, stand, bend, drive, reach, sit, twist, lift and perform repetitive movement. At times may require lifting and carrying moderately heavy objects and standing for a long period of time.

Additional Details

This position is designated as essential. Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe).

Work Schedule

Rotating Days Off 10am-6pm; may include weekends and holidays. 40 hours per week, 52 weeks per year.

Salary Information

PSU-B Grade 16.

Special Instructions to Applicants

Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references. The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.

Advertised

Sep 16 2025 Eastern Daylight Time Applications close: Dec 20 2025 Eastern Standard Time