Leadership position for of all food production operations on campus, including menu development.
•Provide multi-unit production supervision of all campus food service operations for the Residential, Retail and
•Catering operations. Responsible for menu development, food quality, presentation, costing, staffing, training of staff in culinary techniques and services.
•Responsible for the oversight of food safety and sanitation procedures/policies throughout the workplace and staff work practices. Inspect all kitchens, pot rooms, storage facilities and bake shop to ensure compliance of established standards
•Lead Dining team in menu development towards continually elevate programs through recipe development, quarterly food cuttings, ingredients that will improve our customer offerings and/or result in departmental cost savings.
•Maintain budgeted food cost through effective forecasting, purchasing, product utilization, portion control, yield factors, inventory control and waste management
•Maintain budgeted labor cost through effective scheduling of production staff while striving to minimize the use of overtime
•Work with Management team to train staff on proper routine maintenance on equipment
•Assist Management team in the supervision of production and service in all areas of operations
•Monitor and assess performance of direct reports and the production staff using a progressive discipline approach
•Collaborate with Managers, Director and Human Resource department on any employee relations issues
•Meet regularly and provide performance feedback of direct report/s, and contribute in the annual performance dialogues of all of the production staff
•Training and Development:
•Train and develop Managers and Staff in a variety of systems, including but not limited to:
•Writing effective labor schedules to ensure proper coverage as well as maximizing labor efficiencies through effective labor cost management
•Establishing and maintaining operational standards to produce the highest quality products and service
•Product utilization to ensure the maximum use of all perishable foods in process (e.g. open purchase units and leftovers)
•Stay current on all upgrades and developments in CBORD systems, LeanPath and other supporting systems in menu management. (Micros/Odyssey, Epi-cure Digital)
•Facilitate team work to accomplish goals/mission/vision with Dining Team and stakeholders on Campus.
•Work directly with students who have specific dietary concerns or restrictions and develop programs that are specially designed to meet their needs
•Works directly with the Academy’s Dietician on nutritional standards for Residential/Bake Shop, Retail and other outlets.
•Represent the department professionally at all times, including appearance, dress, posture, cleanliness and language
•Establish a standard of service offering but not limited to vari