Chef de Cuisine-Senior Production Manager

Minimum Qualifications: 

• Must have a degree in Culinary Arts or Bachelor's degree in institutional
management, nutrition, dietetics, or hotel and restaurant management.
• At least four years of culinary/food service experience.
• At least 5+ years of supervisory experience in a high-volume food production environment.
• Multi-unit Supervisory experience preferred
• Strong leadership, oral and written communication skills are required
• A proven track record of successfully controlling costs and managing annual budgets
• Experience with a computerized menu management system, and knowledge of office and
industry software applications is necessary.
• Ability to work flexible and demanding hours.

Performance Expectations - Knowledge Skills and Abilities: 

• Demonstrate responsible management, administrative and supervisory experience in commercial or university catering operations
• Proven problem-solving ability, to define, propose and implement effective solutions
• Demonstrate commitment to high quality in food procurement, production and services
• Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines
• Proven skills in staff organization, work flow, use of controls and personnel management.
• Ability to effectively delegate responsibility
• Ability to prioritize assignments and to complete work in a timely manner
• Good time management skills
• Strong written and oral communication skills and the ability to direct, motivate and counsel staff
• Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner
• General knowledge of accounting procedures, including costing and pricing menu items
• General knowledge of safety and sanitation procedures
• General knowledge of inventory techniques
• Ability to function effectively in a university environment
• Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity.
• Considerable knowledge of proper cook times, temperatures and procedures
• Strong Culinary background with thorough knowledge of classical and modern cooking methods and techniques.
• Thorough knowledge of equipment and tools listed below and preventive maintenance techniques.

Certificates, Licenses, Registrations: 

• Must complete ServSafe Food Safety Certification Class
• Must complete the University’s hazard communication program

Special Conditions of Employment:

Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. Must be able to work a flexible schedule to accommodate intersession and summer conference business. Must have excellent personal hygiene because of contact with food and food products.

Tools & Equipment Used:

Knives, ovens, slicers, fryers, range tops, dish room and kitchen equipment. Cleaning solvents, gas equipment, fans, garbage disposals, dish machine.

Background check:  Successful completion of a pre-employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.