Senior Manager of Food and Catering Services

Senior Manager of Food and Catering Services

Company: Portland Community College

Job Location: Portland, 97280-0990

Category: Food Services

Type: Full-Time

Join our Team at Portland Community College

Please Note: PCC currently limits employment to individuals residing in Oregon and Washington. Employment offers are contingent upon the ability to establish residence in Oregon or Washington.

Portland Community College will also ensure that applicants requiring reasonable accommodation for the hiring process are provided for. If reasonable accommodation is needed, please contact the PCC Talent Acquisition Team at pccjobs@pcc.edu.

Portland Community College is the largest post-secondary institution in Oregon and 19th largest in the nation, serving approximately 80,000 full- and part-time students. With four comprehensive campuses, five workforce training and education centers, and 200 community locations in the Portland metropolitan area, our unique role is to make high-quality education accessible to everyone, creating opportunities for our students and contributing to the economic development of our community.

What You'll Do and Who We Are Looking For

Under the direction of the Director of Auxiliary Services, the Senior Manager of Food and Catering Services manages the day-to-day operations of District-wide food and catering services. Leads the development, implementation, and administration of operational policies, procedures and processes in Food and Catering Services. Responds to inquiries from College departments, the community, and/or external agencies and supervises administrative services professionals, paraprofessionals, technical/support staff, and/or student workers.

The Senior Manager has a focused role in ensuring compliance with food safety, sanitation, and health regulations. Designs and enforces safe food handling procedures, as well as compliance with food-specific laws and dietary considerations across the District. The Senior Manager oversees multiple food and catering operations including direct supervision of management personnel, at each location. They are responsible for all procurement, installation, and maintenance of food service and vending-specific equipment. This role has direct oversight for all policies and procedures related to special event management in food services and catering. Responsible for integrating strategies that have the potential to significantly impact a broad student and staff population as well as the community at large. The incumbent applies specialized technical knowledge to resolve complex problems involving stakeholders with diverging perspectives and advocacies.

Class Description: https://www.pcc.edu/hr/employment/management-jobs/food-and-catering-services-manager-senior/

Minimum Qualifications:

• Bachelor's degree in Hospitality, Business Administration, Culinary Arts, or a related field OR Equivalent combination of education and professional experience demonstrating advanced culinary and catering expertise
• Five years' progressively responsible food and catering services experience, including three years of management-level supervision of employees (including hiring, assessment, discipline, etc).
• Demonstrated experience executing high-volume, high-quality catering or banquet events, including menu development, food production, and service delivery
• Must have a valid driver's license to operate a motor vehicle in the State of Oregon and possess an acceptable driving record.
• Must possess a ServSafe Manager certification, or be able to obtain within 30 days of hire.
• Must possess a Workplace Safety (First Aid/CPR/AED) certification, or be able to obtain within 30 days of hire.

Success Criteria:

(throughout the screening process, you will be evaluated based on your demonstration of the following criteria):

• Substantial demonstrated experience managing and executing catering or conference services, including high-volume, high-quality food production, menu development, and service delivery in educational, healthcare, or hospitality food service operations.
• Demonstrated experience in project management, program development, and continuous process improvement, including implementing new initiatives or improving existing serSubstantial experience leading food safety training and compliance programs, including possession of a ServSafe Manager certification and demonstrated knowledge of Oregon food safety regulations, OSHA workplace safety requirements applicable to food service operations, and applicable county health department regulations.
• Substantial experience leading food safety training and compliance programs, including possession of a ServSafe Manager certification and demonstrated knowledge of Oregon food safety regulations, OSHA workplace safety requirements applicable to food service operations, and applicable county health department regulations.
• Experience procuring vending, food, and food service equipment including developing and soliciting bids and contracts with vendors.
• Experience managing catering, conference, or food service operations, including establishing service standards and developing operational procedures.
• Experience managing large operational budgets.
• Demonstrated proficiency in operational systems including ordering, inventory, budgeting, POS systems, and basic computer applications (e.g., spreadsheets, email, reporting tools).
• Extensive experience in cash handling and revenue generation.
• Demonstrated ability to work with diverse academic, cultural, and ethnic backgrounds of staff and students.

Job Preferred Qualifications

• Proven track record of researching, developing, presenting, and promoting projects.
• Experience Managing Union represented employees.
• Ability to evaluate the effectiveness of planning processes and make recommendations for improvements.
• Demonstrated ability to negotiate, organize, delegate, & work under pressure.
• Demonstrated Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Excellent communication skills, both written and verbal required.
• Extensive experience in engaging with multiple stakeholders across all employee levels.

Work Environment and Physical Requirements.

Work is generally performed in a commercial kitchen environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary and frequent evening and weekend hours are required. While performing the duties of this job, the employee is regularly required to maintain a stationary position for long periods of time (sitting or standing); communicate with employees, partners, and stakeholders; and operate a computer to develop work products, communicate, and carry out responsibilities. Additionally, this role will constantly walk, lift, stand, talk or hear for long periods of time. Employees are required to travel to other campuses to attend meetings, access items, and utilize equipment, and, rarely, move or transport items up to 50 pounds. Ability to provide own transportation to and from campuses and/or offsite functions may be required.

Position Grade Management K

Employment Type Full time

How We Determine Initial Salary Placement Minimum $85,646 to range midpoint of $104,917. Placement will generally not exceed the mid-point, based on qualifications, experience, and internal equity.

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