Closely oversees day to day activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of customers.
- Supervises, trains, and directs staff in preparation, cooking and baking functions. Ensures staff follows simple to complex standardized recipes, portion guidelines, production guidelines and requirements, and quality standards to produce and present assigned menu items by the required deadlines for work stations within the assigned areas and units. Ensures staff accurately complete daily production reports. Effectively communicates and enforces work rules for all staff.
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20 |
Directs employees to complete services using established food safety guidelines, procedures and quality control.
- Trains and supervises staff on safe and proper handling of all food items from receiving, production, storage, transportation and service according to established safety and sanitation requirements and guidelines, including but not limited to: the department's standard operating procedures (SOP's), Serve-Safe, and Hazard Analysis Critical Control Points (HACCP) guidelines. Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.
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5 |
Assigns tasks, checks work areas at frequent intervals, and maintains schedules.
- Collaborates with the Culinary Manager on the creation of schedules, adjusts and maintains the staff and schedules with in the assigned units as necessary. Records shifts of any direct reports that call in unable to work and coordinates replacements with the Culinary Manager and Unit Manager. Works with Culinary and Unit Managers to identify potential time and attendance issues and ensures that schedules are posted appropriately as required by the collective bargaining agreements.
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15 |
A portion of the time is spent performing individual tasks related to food service operations such as cleaning and serving lines.
- Maintains proper sanitation standards in the assigned units during preparation, storage and serving of product. Creates and implements a cleaning checklist for back-of-house operations. Ensures service platforms are cleaned and sanitized based on established schedule, and before and after each shift.
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5 |
Maintains exceptional customer service standards.
- Exhibits positive customer relations by acting in a professional manner at all times; addresses visitors, faculty, students, staff and customers in a respectful and dignified manner. Responds to customers in an efficient, courteous, and timely manner. Acts as a liaison to management communicating necessary menu changes, product and staff problems, and provides recommendations for customer resolution. Models, promotes and maintains a strong customer focus environment and teamwork philosophy.
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10 |
Assists functional unit as needed.
- Responsible for food service functions including volume of food preparation, supports menu development, food quality and service, staffing, costs, customer service, equipment use, sanitation, security and safety. Responds and follows-up on Environmental Health & Safety inspection reports; collaborates with the Culinary Manager as needed. Serves as the team lead in the absence of the Culinary Manager, as necessary.
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5 |
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Supervises and follows approved cash and payment handling policies and procedures.
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5 |
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May be required to operate a vehicle.
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5 |
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Participates in the interview and selection process for staff recruitments in the assigned areas, or other departments as requested.
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5 |
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Monitors performance and conducts performance evaluations for all direct reports. Reviews performance evaluations prepared by direct reports to ensure accuracy and timely completion.
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5 |
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Assists and/or recommends reclassifications for assigned staff, as appropriate. Initiates necessary discipline and/or corrective actions for assigned staff; ensures adherence with collective bargaining agreements for such actions.
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5 |
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Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality, through the chain of command, regarding personnel or departmental matters.
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5 |
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Adheres to all University and departmental policies, procedures and guidelines. Maintains and ensures compliance with collective bargaining agreements, as applicable to direct reports and assigned staff.
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5 |
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Assists in the coordination of all information generated from Food Pro for assigned production areas including, but not limited to, verifying the accuracy of the forecasted menu items and counts prior to the weekly Food Pro run, reviewing the weekly production run and corresponding recipes to ensure accuracy and quantities and instruction. Verifies all projected orders using the Food Pro ordering system, for all assigned areas, prior to placement to ensure the proper products, quality and quantities. Conducts weekly and/or monthly inventory with the Storekeepers and audits at least 10% from each category to ensure accuracy, according to the required policies and procedures.
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5 |
