Kitchen Manager- The Inn at Villanova University

Villanova University, United States

Updated: 5 days ago
Location: Villanova, PENNSYLVANIA
Deadline: ;

Posting Details

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Posting Details (Default Section)


Posting Number: 20243965S
Position Title: Kitchen Manager- The Inn at Villanova University
Position Type: Staff
Location: Villanova, PA
Recruitment Type: Internal/External Applicants
Work Schedule: full-time/12-months
Avg Hours Week
Department: 507-Inn at Villanova University
Position Summary:
The Kitchen Manager will assist with food production needs of the Inn to ensure superior food production. Assist Chefs with innovative menu development, forecasting, purchasing, and proper training of kitchen personnel, execution, and follow-up. Assist with monitoring the work of student staff in food production for all catered events and daily Inn activities and dishwashing staff. Work with a positive attitude and as a team member and demonstrate respect for co-workers and student staff at all times. Kitchen Manager reports to Sous Chef and Executive Chef.
Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University’s mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University’s mission and values.
Duties and Responsibilities:
PRODUCTION:
• Responsible for the production of food products for all events. Works closely with the Chefs in procurement of products, at the best price and optimal quality.
• Works closely with the Chefs in the scheduling of production and the ongoing improvement of food presentation.
• Co-responsible for the overall food quality at the Inn.
• Makes recommendations to the Executive Chef regarding new and improved methods of preparation and new equipment designed to improve speed and enhance production.
• Enforces and supports departmental quality assurance by adhering to strict, high standards in: procurement, safe food handling procedures, safety and sanitation via training and assessment programs. Enforces Safety and Sanitation policies and procedures.
• Provides support and trained personnel for executing catered and special events.
• Strives to stay on the cutting edge in terms of product selection, differentiation, and nutritional trends with a strong focus on the use of local, sustainable agriculture.
• Assures compliance with standard recipes and production methods
• Ensure that preparation and serving areas are clean and orderly and all food and equipment is properly stored following each catered event
• Assist in the production and support areas as necessary, which may require functioning in an active cooking or production capacity for all or part of a normal shift.

FOOD PREPARATION:
• Assist Executive Chef in proper food production for high-end catering functions and daily restaurant activities.
• Assist in planning, organizing, and executing meals for all catered events and membership only dining in the restaurant.
• Welcomes and understands dietary restrictions and makes adjustments as needed.
MENU DEVELOPMENT:
• Work with standard recipes, procedures, and policies. Test new or revised recipes. Recommend changes in procedures and ingredients. Assist in menu planning. Oversee stewarding.
• Work with standardized recipes for quality assurance. Assures quality in presentation and taste in all food preparations.
• Test new standardized recipes and make recommendations to the Executive Chef.
• Assist in training other kitchen staff on proper food production and presentation of all standardized recipe dishes.
• Assist with menu planning for cafe and catered events.
• Continuously research, train, and update techniques, skills and recipes through attending conferences, workshops and reading magazines and journals.
INVENTORY CONTROL:
• Requisition food and supplies from pantries, and storage areas, based on the defined numbers to be served. Assist in maintaining par inventory levels.
• Forecasts food production quantities and the acquisition of needed products and supplies to ensure proper execution. Conduct needed follow-up.
• Recommends new equipment and kitchen accessories and procedures for catering and dining room.
• Assist Chefs in the purchasing of all food and dry goods to ensure ordering, receiving and distribution of product is fulfilled for both catering and dining room.
• Assist Chefs with monthly inventory process and provides accurate and timely reports to assist with food cost analysis.
• Follows guidelines for and make recommendations for changes to the waste tracking system.
SAFETY AND SANITATION:
• Maintain required levels of sanitation; execute proper labeling and record keeping.
• Maintain logs for refrigeration temperature and shrinkage
• Ensures safe and sanitary working conditions and safe food handling procedures.
• Understands and follows Mandatory Safety Data Sheets. Assist in updating as needed.
• Maintains Servesafe Certificate

HUMAN RESOURCES AND LEADERSHIP:
• May provide functional and/or administrative supervision of staff. Provide direction, assignments, feedback, coaching and counseling to assure outcomes are achieved.
• Assist with selecting, training, and supervising production and staff to include scheduling, performance management and development of staff.
• Assist Chef in supervising, scheduling, and train the production staff or stewarding staff.
• Assists in leading a kitchen team with support, guidance, positive attitude and good communication skills
Minimum Qualifications:
Formal Education- High School degree required. Four year degree, Hotel and Restaurant Management or Culinary Arts is preferred
Specific Job Knowledge- Demonstrate knowledge and ability to prepare wholesome foods in great volumes, quickly and efficiently. SERV-SAFE Certification and PA Food Employee Certification. Food service equipment operation. Industry Best Practices. Advanced Bread and Pastry Baking procedures and techniques
Minimum Work Experience- Three years or more of progressive experience in upscale banquet catering and dining, preferably in a Conference Center, services environment, or a full service quality hotel or restaurant. 4-6 years, minimum, of progressive culinary cooking experience in a multi unit operation in the hospitality industry, preferably college and university dining programs.
Work Skills- Excellent organizational, leadership, supervisory and communication skills. Strong problem solving and computer skills are also desired. Excellent communication skills, exceptional visionary leadership, strong interpersonal skills, principled negotiation skills, organization and PR skills. Understanding of current culinary market/trends and creative food presentation is essential. Knowledge of health, safety, and sanitation standards is required. SERVSAFE and/or HACCP Federal guideline certification preferred. Directly supervises varying numbers of part-time assistants as assigned. Must be able to understand written and oral communication and follow verbal instructions. Ability and willingness to work irregular hours, to include weekends and evenings. Ability to develop successful working relationships with customers and fellow employees. Knowledge of normal hand tools common to the commercial kitchen.
Equipment Knowledge- Experience working in various computer applications including POS and Inventory
Working Conditions/Environment-
Tools/Machinery/Equipment- all kitchen equipment and computers
Environment Conditions- Routine exposure to extreme temperatures and mild chemicals
Preferred Qualifications:
Physical Requirements and/or Unusual Work Hours:
Occasional lifting of 50 lbs, and standing for extended periods of time.
Flexible Hours- must be available nights, weekends, and holidays as needed.
Special Message to Applicants:
Posting Date:
Closing Date (11:59pm ET):
Salary Posting Information:
Commensurate with experience.
Salary Band: I
Job Classification: exempt

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