Job description: Assist in the supervision and management of a large university dining center under the direction of the Executive Chef. Responsibilities include assisting with execution of menu plan, budget plan, personnel plan, customer relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision, counseling, training and development of employees. Ensures all policies and procedures are followed. Ensures a high level of customer service at all times in the dining facility. Prepares recipes and ensures food productions are of the highest standards of quality, taste, creativity, presentation, and variety.
Required Qualifications: Certified nutrition, sanitation, hospitality management, culinary training, and bakery training or equivalent related experience. Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience. Considerable knowledge of commercial kitchen and food service operations. Prior experience with menu planning, preparation, setup, presentation, and pricing. Experience with schedule production, automated food ordering, merchandising, and maintenance. Supervision and management experience in a high volume, multiple item menu, food service establishment required. Ability to establish and maintain successful and effective relationships with diverse, multicultural student and staff population. Excellent supervision and leadership abilities desired. Prior experience in a customer service environment with excellent customer services skills. Experience handling multiple tasks and serving a high volume and quality in a fast paced food service environment.
Preferred Qualifications: Demonstrated knowledge of computers including Windows, Microsoft Office, and Microsoft Outlook. Experience with automated payroll. Prior experience with automated food inventory systems. Eligibility of Certified Working Chef (C. W. C.) through ACF. ServSafe certification. HACCP certification.