Oversees activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of employees.
- Demonstrates mastery level of food knowledge and production. Verifies that staff follow recipe instructions and conducts taste tests for all products/recipes. Ensures that all production menu items have corresponding recipes, are accurate, and in-line with budgeted plate cost. Reports any recipe discrepancies to Food Pro and Executive Chef. Continually walks their food lines throughout the day to ensure food quality, recipe compliance, food presentation, customer service, and addresses issues in the moment to ensure the highest food quality. Assures posting of menus and supervises service staff in the proper portion control, ingredient verification, item identification, prices and presentation. Initiates a daily inventory of products necessary for meal preparation, recording shortages and determining appropriate substitutions. Notifies staff of daily changes.
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15 |
Oversees direction of employees to complete services using established food safety guidelines, procedures and quality control.
- Supervises staff on the proper handling of food and supplies, from receiving to service, according to established safety and sanitation requirements. Ensures that all employees are properly trained in areas of food handling and safety and sanitation procedures prior to work assignments. Monitors adherence throughout the year. Oversees the on-going training and development of all culinary and student staff to ensure employees have the skills and information to successfully complete their jobs, while providing the optimum level of customer service and food quality.
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15 |
Oversees assignment of tasks, checks work areas at frequent intervals, and maintains schedules.
- Provides performance feedback and training to staff on a consistent basis to ensure employee development and quality of food. Provides assignments for storekeepers to ensure proper ordering, inventories, organization and cleanliness of storage areas. Oversees menus, ordering, and execution of Banquet Event Orders (BEO's) for special events. Reviews schedules with Managers and Supervisors, implementing a substitution plan for unfilled positions, illnesses, injuries, vacations or any other absences. Prepares staff schedules on-line for all assigned employees and posts at least four (4) weeks in advance of first scheduled date. Coordinates with Culinary/Production Assistant Manager(s) or Supervisor(s) to cross-utilize staff in service and culinary functions. Monitors schedules routinely, maintains a focus on labor costs and overtime usage. Completes required personnel paperwork in a timely manner and in accordance with departmental and University Policies and Procedures, reviews daily time reports to identify potential time and attendance issues and initiates disciplinary action for any employee not adhering to department and University standards or established policies and procedures.
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15 |
On rare occasions, may assist functional unit.
- Performs other duties as assigned.
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5 |
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Develops and maintains exceptional customer service standards.
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5 |
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Ensures compliance with cash and payment handling policies and procedures.
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5 |
Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.
- Enforces proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality standards. Initiates action directly with vendor should any received goods not meet established quality standards set by the department and University. Coordinates products, materials, personnel and equipment needs for assigned areas. Monitors inventory levels and conducts weekly/monthly audits to ensure accuracy of records.
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5 |
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May be required to operate a campus vehicle.
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5 |
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Conducts performance evaluations on all direct reports and reviews all performance evaluations prepared by direct reports for their staff to ensure accuracy and timely completion. Initiates action on discipline and necessary corrective actions. Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality in all personnel and departmental matters, through the chain of command.
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10 |
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Participates, along with Senior Manager/Director/Executive Chef, in vision setting and strategic planning to meet budgetary goals, innovate for operational success, and consistently strive for operational excellence. Responsible for project work, meeting deadlines, and participating in relevant workgroups for departmental success and growth.
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10 |
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Responsible for cultivating a positive working environment with open channels of communication, welcoming diversity, encouraging productivity and remaining consistent with department and University Policies and Procedures. Maintains effective communication through regular staff meetings, posted notices and one-on-one communication to ensure staff awareness of all department and University Policies and Procedures, Labor Agreements and other campus resources.
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10 |
