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 and culinary supervisors 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 and culinary supervisors accurately complete daily production reports. Effectively communicates and enforces work rules for all staff. 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/Senior Manager as needed. Serves as the team lead in the absence of the Culinary Manager/Senior Manager.
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25 |
Assigns tasks, checks work areas at frequent intervals, and maintains schedules.
- Collaborates with the Culinary Manager/Senior Manager and then leads 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 while informing 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. 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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15 |
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. Communicates necessary menu changes, product and staff problems, and provides recommendations for customer/operations resolution. Ensures recipes are followed and high level of food quality is achieved. Models, promotes and maintains a strong customer focused environment and teamwork philosophy.
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15 |
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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10 |
A portion of the time is spent performing individual tasks related to food service operations such as cleaning and serving lines.
- Maintains and manages to 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. Ensures all walkins and storage rooms are properly maintained, including proper storage and rotation of products.
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10 |
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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. Recognizes and appropriately deals with sensitive or confidential information or situations. Maintains strict confidentiality, through the chain of command, regarding personnel or departmental matters. Initiates necessary discipline and/or corrective actions for assigned staff; ensures adherence with collective bargaining agreements for such actions.
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10 |
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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 service records and auditing for recipe compliance. 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. Focuses on batch cooking and utilization of product on hand to minimize waste.
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10 |
Assists functional unit as needed.
- May be required to operate a vehicle. Supervises and follows approved cash and payment handling policies and procedures.
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5 |
