COMPENSATION
Pay Rate: $34.00-$37.00 per hour
This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.
SUMMARY
Manages 1 - 3 Sous Chefs and a total of 2 - 35 employees. Responsible for all aspects of daily production/preparation of food and residential dining. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Manages and develops designated units' operations staff, which includes setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
- Oversees the daily operations in the production area.
- Assist in preparing financial projections and forecasts of cost/benefits for new projects.
- Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed to provide quality products and services.
- Develop and implement new menu items that respond to customer needs and meet profitability goals.
- Cognizant of current food trends, innovative cooking methods, and seasonality of products.
- Directs the daily preparation of standard and gourmet food items.
- Resolves customer issues and complaints to ensure customer satisfaction.
- Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation.
- Responsible for recruiting, training, developing, and evaluating managerial, full-time, and part-time staff.
- Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
- Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
- Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
- Other duties as assigned.
MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED
The minimum requirement for applicants is an associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor's degree is preferred; and at least four years' experience in high volume, multi-unit food service operations and at least two year's supervisory experience; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Serve Safe Certified Food Management Certified preferred.
