Under the administrative supervision of the Area Manager, this position is responsible for culinary direction of property to include menu and event planning, food preparation activities, staff supervision, service standards, quality assurance, budgetary compliane, and staff development. Performs duties within a large institutional property with high volumes in customers.
Acceptable Minimum Qualifications
Two years of formal post-high school training in food preparation principles and techniques, or equivalent, and five years of experience in quantity food preparation/supervisory responsibility.
Demonstrated ability to coordinate production aspects of a large scale food production facility with orientation on menu design and recipe development.
Sound Knowledge of materials, equipment, and methods used in large-scale cooking.
Knowledge of the operation of all types of standard kitchen equipment and machinery. Technical ability to utilize food production software and other related computer applications.
Experience in managing particular dietary restrictions and preferencs for target population.
Ability to plan and coordinate activities of cooks and/or lower level chefs.
National Restaurant Association Serv-Safe certification within three months of employment.
Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work.
Must be able to wear and use appropriate personal protective equipment.
Additional Desirable Qualifications:
Strong interpersonal skills.
Ability to demonstrate culinary skills in formal educational settings and within national associations.
Familiarity and experience with varied world cuisines, industry trend and new preparation techniques.
Computer, Ordering, Food Projections
Additional Job Information:
Oversees production team in main kitchen,associates finishing products in servery, and acts as a support to other uniits. Position oversees over 30,000 meal per week in a very busy operation.
Applicants should be prepared to upload the following required documents at the time of application: resume and three professional references contact information.
Additional optional document: cover letter
Is this position responsible for the supervision of staff?
Yes, this position is responsible for supervision
If yes, what kind of staff does this person supervise?
Adjunct Hourly Staff
Work Study Students/Hourly Students
Professional, Administrative, and Technical
Background check may be required prior to employment.
The University of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action institution. The university seeks excellence through diversity among its administrators, faculty, staff, and students. The university prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, or marital status. Application by members of all underrepresented groups is encouraged.
Additional Salary Information:
(Salaried/hourly rates are set within the pay range based on each candidate's education and experience, job responsibilities, internal equity, and/or available department funding.)
Starting salary normally not to exceed the quartile.
Salary is complemented by a generous benefits package which includes medical, dental, retirement, tuition, and paid time off.
Supervise, assign, assist and schedule work of all culinary staff and supporting personnel involved with food production within Philbrook Hall. Oversees the recruitment, hiring and performance management of culinary team and support staff. Develops culinary and support staff by hands-on coaching, coordinated trainings, mentoring, and ongoing monitoring of daily production standards and recipe review/compliance.Engages with all staff throughout Philbrook servery area to ensure program quality, provide role modeling, address concerns, review product presentation and adherence to Dining's Guiding Principles. Conducts daily production meetings to review plans, assignments, production concerns, schedule, and other critical information with the culinary team.
Plan all menus and create, adjust, and scale recipes to be used in cyclic menus and special events. Develop new product offerings through recipe creation in line with industry trends, customer demands, customer dietary concerns, and product availability. Predict and adjust to customer volumes by actively managing food preparation timing, forecasting, batch cooking methodologies, holding times, and service quality.
Manage service record entry, recipe data base, menu matrix, trend patterns, and product identification/linkage into food production software system (FoodPro) to ensure accuracy in food cost, nutritional information, and minimal food waste. Ensure compliance with product specifications, product usage, and appropriate handling methods to meet contractual and regulatory obligations and Dining Administration expectations regarding service/product standards. Responsible for adhering to the Green Level designation through compliance with all State of NH Food Protection codes and requirements. Enforces proper sanitary conditions and safety practices within food production and storage areas.
Responsible for budgetary forecasts and year-end results related to food cost and labor expense at assigned unit. Components include: inventory level and utilization; cost per meal; meals per labor hour; overtime expense; and general staffing expense. Involved in the selection of food and kithcenware vendors and determines quantities of specific items and product specification to be used throughout the Dining program.
Perform related duties as assigned to ensure the quality reputation of Dining Services and the University throughout the marketplace.
Engage with students and guests on the servery floor during meal periods to discuss program, decribe offerings, gather impressions and suggestions on menu offerings, support individuals with dietary concerns, and create a positive dining experience for all.
University System of New Hampshire - 17 months ago