College of the Holy Cross
Full Time
JREQ-000681
At Holy Cross, we are focused on creating a world-class workforce by attracting and retaining employees dedicated to fostering a culture of professionalism, pride, mutual trust, and respect-one that values appreciation and recognition, empowering each of us to flourish both individually and collectively. We seek candidates who are inspired by our mission and values, and who are eager to make a meaningful difference on our campus. Learn more about Life at Holy Cross here.
The position involves various duties in the preparation and service of meals for students and guests, following established practices and methods. Key responsibilities include supervising culinary staff during food preparation, set-up, and meal service for catered events, ensuring adherence to standard practices and procedures. The role also includes assisting with staff training in cooking, food preparation, and cleaning. Additional duties involve product ordering, training, and maintaining accurate food production and inventory control systems. The supervisor must ensure all recipes, production, and service records comply with standardized sanitation and safety practice.
Job Description
Job Description
DAYS & HOURS:
Holy Cross Dining staff are considered Emergency Essential Personnel and are required to report during times of inclement weather. Must be flexible. Schedule may change depending on the needs of the department.
CURRENT SCHEDULE: Sunday - Thursday / 8:00 AM - 4:30 PM
Major Areas of Responsibility For This Position
• Assist in menu planning and contribute new ideas to enhance and improve existing menu offerings.
• Apply effective supervisory practices to maximize team performance and productivity.
• Oversee daily operations across all areas of the dining services, ensuring smooth and efficient processes.
• Prioritizes, delegates, supervises and oversees all areas of production and assists as needed.
• Ensure that all staff follow exact menu and recipe specifications to maintain consistency and quality.
• Demonstrate strong problem-solving skills and make sound, informed decisions when necessary. All issues and concerns should be shared with the Senior Sous chef.
• Responsible for conducting performance reviews and implementing progressive discipline procedures for non-exempt staff.
• Assist with putting away deliveries as needed.
• Maintain familiarity with all culinary techniques, recipes, menus, and methods used in all areas of the operation
• Review food costs, labor costs, inventory levels and waste logs with the location manager to ensure efficiency.
• Organize and prioritize work tasks to optimize logistics and create an environment for success.
• Ensure that all menu items are consistent, properly portioned, high-quality, and served at the appropriate temperatures. Ensure that all items are tasted and adjusted if needed.
• Oversee proper dating and rotation of all products to ensure freshness and minimize waste.
• Provide daily training and guidance to the team as required to maintain high standards.
• Ensure all work areas are properly set up, stocked, rotated, organized, clean, safe, and fully operational at all times.
• Place kitchen ingredient orders with outside vendors to maintain adequate stock levels.
• Conduct regular walkthroughs of the kitchen and serving areas, monitoring product quality and offering guidance and support as needed.
• Provide exceptional customer service to guests, ensuring a friendly and attentive approach when required.
• Assist with the setup, service, and/or cleanup of catered events as necessary.
• Accurately complete transfers, production sheets, service records, and inventory data in the FoodPro system.
• Maintain comfort and familiarity working with students who have special dietary restrictions. Seek guidance from management with questions.
• Understand and apply the food waste system, utilizing FIFO (First In, First Out) principles to minimize waste.
• Adhere to all state and local food safety guidelines to ensure compliance and maintain safety standards.
• Perform other similar or related duties as required or requested.
Responsibilities Of All Hospitality Employees
• All documentation is recorded accurately and timely.
• Follow all chemical guidelines according to the Material Safety Data Sheets.
• Superior customer service and communications skills are needed to provide a welcoming, friendly and professional manner to all of our guests.
• Follow all verbal and written instructions from managers/supervisors.
• Have the ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance.
• All staff are considered to be emergency essential personnel and are required to report during times of inclement weather.
• Schedule flexibility is important, you need to be aware of the academic calendar and special event dates. We will/may adjust schedules due to events on campus.
• Be innovative as it pertains to your position.
• Be comfortable sharing your suggestions and ideas for process or work improvements.
• Comply with all safety and risk management practices, policies and procedures.
• Ability to succeed in a high-pressure environment.
• Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect.
• Offer training/support to co-workers, staff and students where applicable.
• Be sure to know and come to work each day with our department's core values in mind.
• Must adhere to the uniform standard as it applies to your position.
Minimum Qualifications
• Associates Degree in Occupations Studies/Culinary Arts preferred.
• Five years' prior experience in supervising a culinary staff for large volume dining and catered events. Up to two years related work experience is preferred.
• Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance.
• ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
• Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring. Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program.
• Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests. Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.
Core Competencies
- Inclusion: Actively engaging with the values of the College by
promoting a work environment that embraces diversity and
demonstrating respect for the opinions and beliefs of others.