Job description
Departmental Objective
To provide excellent food and services to resident and students, faculty and staff.
Purpose of the Position
Under the direction of the Commons Dining Operations Manager, this position is completely responsible for all back of the house operation to include but not limited to: ordering all food and paper products for the Commons, disposables and chemicals for the Commons dining, testing and executing new menu ideas and recipes, monitoring equipment repairs and maintaining equipment maintenance schedule, training production supervisors and cooks on progressive cooking and overseeing general duties of food production supervisors. It ensures compliance at all times with Dining Services, health codes and ServSafe standards. As a member of the Commons Dining management team, the incumbent is also responsible for the Commons overall operations, including food quality, production and safety and labor in the absence of the Dining Operations Manager and Asst. Dining Operations Manager.
Knowledge, Skills, Abilities (KSA's) and/or Competencies required and preferred
Required:
Excellent food preparation and presentation skills
Ability to work well and lead under pressure
Good communication and interpersonal skills
Exceptional customer service skills
Ability to read and write
Demonstrated basic math skills
Knowledge of all types of cooking methods by reading and converting recipes
Knowledge of all kitchen equipment
Good organizational skills
Demonstrated skills in the use of personal computers and associated software
Ability to complete multiple tasks concurrently
Ability to communicate in writing or verbally to both supervisors and subordinates
Ability to work under pressure of time restraints and deadlines
Ability to work in temperature extremes
Ability to work in congested work areas and areas where wet processes are used
Ability to wear protective footwear
Knowledge of all types of cooking methods by reading and converting recipes
Ability to work flexible shifts and weekends
Preferred:
Demonstrated skills in Microsoft Word and Excel
Excellent food preparation and presentation skills
Ability to work well and lead under pressure
Good communication and interpersonal skills
Exceptional customer service skills
Ability to read and write
Demonstrated basic math skills
Knowledge of all types of cooking methods by reading and converting recipes
Knowledge of all kitchen equipment
Good organizational skills
Demonstrated skills in the use of personal computers and associated software
Ability to complete multiple tasks concurrently
Ability to communicate in writing or verbally to both supervisors and subordinates
Ability to work under pressure of time restraints and deadlines
Ability to work in temperature extremes
Ability to work in congested work areas and areas where wet processes are used
Ability to wear protective footwear
Knowledge of all types of cooking methods by reading and converting recipes
Ability to work flexible shifts and weekends
Preferred:
Demonstrated skills in Microsoft Word and Excel
Education, Experience, Licensure, Certification Required
Education Required: High school diploma or equivalent. ServSafe certificate and/or other sanitation certification; or ability to obtain ServSafe certificate and/or other sanitation certification within 3-6 months of hire date (certification cost covered by CNU).
Experience Required:Management experience in an institutional culinary setting or high volume full culinary operations setting. Kitchen management experience.
Experience Required:Management experience in an institutional culinary setting or high volume full culinary operations setting. Kitchen management experience.
Education, Experience, Licensure, Certification Preferred
Education Preferred: Degree in culinary arts or food service management or equivalent work experience in related field.
Experience Preferred: Experience in inventory management. Experience in menu development. Experience in food costs.
Experience ordering food and supplies. Previous experience working at a college/university.
Experience Preferred: Experience in inventory management. Experience in menu development. Experience in food costs.
Experience ordering food and supplies. Previous experience working at a college/university.
Salary Information
Starting at $41,400, Commensurate with Education and Experience
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