Chef de Cuisine Food Service Manager

Essential Duties And Responsibilities
Principles practices and procedures of food service production and presentation in a high volume environment. Menu design as well as purchasing methods and procedures. Food storage and inventory management as well as food service sanitation and safety. Advanced Culinary Skills Knowledge of P&L accountability Experience writing a variety of Diverse Menus & Recipes Scheduling Procurement & Inventory Control Knowledge of food trends with a focus on quality production sanitation & presentation Within their assigned dining hall: Performs as the Head Chef at Park Place at the Pond Dining Hall. Managing the planning preparation production and presentation of all food served to ensure a quality dining experience for the campus community and visitors through culinary education skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff. Provide oversight and supervision of culinary production; estimate food consumption; select develop and standardize production recipes to ensure consistent quality. Assist with establishing presentation techniques and quality standards; provide proper equipment operation/maintenance and ensure compliance with safety and sanitation guidelines. Total culinary management of foodservice operation to include inventory ordering and receiving. Provides oversight and supervision of culinary staff (fulltime student and nonstudent temporary employees); assists with staff training and professional development for a broad range of subjects from preparation techniques to sanitation compliance. Actively assists dining hall operations in daytoday activities as needed. Ensures food production meets/exceeds all state and local food code standards and Hazard Analysis Critical Control Points HACCP standards. Interacts with and builds sustainable working relationships with students campus constituents vendors and other industry partners. Contributes to the departments success by performing other duties as needed in support of the departments mission. Knowledge of P&L accountability Proficient in menu development cost controls purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Possesses the ability to interact effectively with coworkers and vendors of diverse ages backgrounds and interests. Possesses the ability to work as a team member under rushed conditions without losing efficiency or effectiveness. Advanced Culinary Skills

Minimum Qualifications
Graduation from a fouryear college or university with a major in dietetics home economics or institution management and completion of an accredited internship or a coordinated undergraduate program or one year of food management experience; or possession of an Associates degree with coursework in front office management food preparation guest services sanitation menu writing quality management purchasing or other related areas and three years of food management experience; or an equivalent combination of education and experience. Experience in the field of work related to the positions role may be substituted on a yearforyear basis. Degrees must be received from appropriately accredited institutions. Registration by the Commission on Dietetic Registration may be required in some positions of this class. Special Requirements may include certification requirements by Department of Corrections Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA . Examples of competencies are typical of the majority of positions but not be applicable to all positions.

Preferred Qualifications
Three years of kitchen management experience in casual or fine dining settings or restaurants with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality production sanitation food cost controls and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contractmanaged service experience is desirable.