Manager - Food Service

Company: Blinn College

Job Location: Brenham

Category: Food Services

Type: Full-Time

Requisition Number: 2025059P

Salary Range: $43,028 + experience

DBM Rating: C41

Job Category: Professional/Staff

Anticipated Start Date: 10/01/2025

Campus: Bryan

FLSA: Exempt

Security Sensitive?: Yes

Work Hours: Monday - Friday 8:00 am - 5:30 pm, nights and weekends as needed for special events

Objective

Oversee the daily operations of the Bryan Food Service Department. This includes supervision and training of employees, menu selection and meal production, service, cleaning up and procurement process. Help with catering, campus events, special events and grand openings. Provides all customers with model exceptional service, hospitality and customer service.

Required Quals Summary

1. High school graduation or its equivalent.
2. 5 years full time experience in food service, cafeteria or food industry
3. 1 year successful management and supervision experience in food service industry or equivalent
4. Ability to work Monday - Friday 8:00 am to 5:30 pm, nights and weekends as needed for special events.
5. Must hold or have ability to obtain a Texas department of food protection management certificate.
6. Experience with food sourcing and purchasing
7. Experience with inventory control
8. Basic reading, writing, and math skills
9. Experience with standardized recipe menu development
10. Knowledge of proper operation of commercial equipment in a kitchen setting

Special Notes To Applicants

This is a 12 month, benefits-eligible position. Blinn College pays 100% of health insurance for full-time employees, 50% for dependents, and two times your annual salary in life insurance benefits. Optional coverage can begin on your first active duty date. If you would like to review insurance benefits in advance, you can access the New Employee Benefits Guide online, http://www.ers.state.tx.us/New-Employee/Insurance/.

Yearly leave time includes: * 96 hours vacation * 40 hours discretionary * 16 hours personal * 8 hours sick each month. * Paid leave for college designated holiday's, spring break, Thanksgiving, and Christmas break (approx. 25 days per year)

Quick Link: https://employment.blinn.edu/postings/12614

Principal Accountabilities

Supervises and assists in training employees in all aspects of food service; i.e., food preparation, dishwashing, and sanitation.

Coordinates daily menu and recipes with food service personnel.

Insures quality and quantity control in food production.

Assist in the food service department, filling in where needed.

Develops, evaluates and implements new products and menu offerings for the department and special events using standard recipes for menu preparation, estimates quantities to ensure quality and cost control, and makes adjustments as needed per direction of the Director of Food Service.

Works with the cooks to develop and implement new recipes and menu items.

Responsible for the daily management of purchasing of all food products. Orders products to ensure on-time delivery for meal planning. Creates a consistent order schedule to ensure the college always has the necessary products on hand. Inspects and evaluates products received from supplier to ensure that they meet the quality standards for the College.

Monitors and manages inventory levels to ensure optimal stock levels, minimize waste, and avoid shortages or excesses. Assures proper storage of all inventory, including stock rotation.

Oversee all banquet room and special events food request for the Bryan campus. Supervise the food preparations and other preparations related to these services.

Prepares banquet room by clothing tables, setting decorations, condiments, candles, floral arrangements, napkins, utensils, etc. to ensure quests' needs are met for hosted event. Cleans the room by removing all the set up items and returning them to their original condition and storage areas. Ensure the event's ambiance has an enthusiastic attitude.

Oversees the planning and execution of special events.

Makes weekly schedules for employees, assisting in special events scheduling.

Responsible for verifying time sheets and associated reports for twice monthly pay periods.

Prepares invoices for accounts payable, entering budget codes and approval date and signature.

Keeps accurate, up to date administrative records on employees regarding sick leave, attendance, performance, etc.

Responsible for hiring, training and supervising employees, as well as resolving conflicts and evaluating performance.

Responsible for balancing cash register at the end of the day and preparing bank deposit.

Performs other related tasks as assigned.

Minimum Qualifications

High school graduation or its equivalent.

5 years full time experience in food service, cafeteria or food industry

1 year successful management and supervision experience in food service industry or equivalent

Ability to work Monday - Friday 8:00 am to 5:30 pm, nights and weekends as needed for special events.

Must hold or have ability to obtain a Texas department of food protection management certificate.

Experience with food sourcing and purchasing

Experience with inventory control

Experience with standardized recipe menu development.

Basic reading, writing, and math skills.

Knowledge of proper operation of commercial equipment in a kitchen setting.

Minimum Competencies

1. Building and maintaining strong relationships with strategic suppliers through effective communication, collaboration, and feedback mechanisms.
2. Must be dependable, self-motivated and be able to work extremely flexible hours, nights and weekend.
3. Ability to establish and maintain effective working relationship with other employees and the public.
4. Knowledge of food preparation and dining service management
5. Ability to plan, implement, evaluate and report activities in the dining service area.
6. Knowledge of health hazards and safety precautions involved in food service and preparation.
7. Ability to plan and allocate workloads of employees and to supervise employees work and performance.
8. Ability to train food service employees in the technical preparation of food.
9. Knowledgeable of the associated health and safety precautions.

Preferred Qualifications

1. Six or more years experience in commercial, institutional dining service or food industry.
2. Associates degree or equivalent in a culinary related field.

Physical and Mental Requirements

Heavy lifting, 45 to 70 lbs., Moderate lifting, 15 to 44 lbs., Light lifting, under 15 lbs., Heavy carrying, 45 to 70 lbs., Moderate carrying, 15 to 44 lbs., Light carrying, under 15 lbs., Straight pulling, Pulling hand over hand, Repeated bending, Reaching above shoulder, Simple grasping, Dual simultaneous grasping, Walking, Standing, Sitting, Twisting, Pushing, Stooping, Operating mechanical equipment, Operating office equipment, Seeing, Identifying colors, Depth perception, Hearing (with aid), Hearing (without aid), Writing, Counting, Reading, Telling time

Environmental Requirements

Travel by car (enter percentage of time in below field), Travel by van (enter percentage of time in below field), Inside, Excessive cold, Grease and Oils, Solvents, Slippery/uneven walking surfaces, Working around machines with moving parts and moving objects, Working around moving objects or vehicles, Working closely with other, Excessive heat, Excessive humidity, Excessive dampness/chill, Working with hands in water, Working alone