Chef de Cuisine, Campus Dining

The Chef De Cuisine for Vanderbilt Campus Dining is responsible for supporting the leadershipandoversightoftheday-to-dayculinaryoperationsinanassigneddininghall.The Chef De Cuisine will provide hands-on culinary leadership to facilitate a quality dining program with dining experiences that meet or exceed guest expectations and will support leadership in managing of the units annual budget. This leader will create and influence an operation built on integrity respect and excellence while maintaining relationships with employees guests support partners and other departments within the operation and university community.The Chef De Cuisine position reports to the General Manager and has interactions with staff students faculty and external entities on a regular basis.

DutiesandResponsibilities:

Leadership

• PromotethevisionandcorevaluesofVanderbiltCampusDining.

• EnsurecompliancewithVanderbiltCampusDiningpoliciesprocedurescollective bargaining unit agreements and employment programs.

• Support financial management of the unit including assisting in forecasting and monitoringtheannualoperationalbudgetwhileencouragingcreativeapproachesto improve financial sustainability.

• Developandmaintainpositiveprofessionalrelationshipsemployeesguestssupport partners and other departments within the operation and university community.

• Manageorganizationalchangesandownmessagesbeingdeliveredtotheteamand serving as a link between managers and leadership to communicate concerns and ideas.

• Reinforce individual and team accountability for assigned tasks monitor staff performancecoachemployeesandmanagerstoeffectchangesinbehaviorand implement appropriate action plans with deliverables when needed.

• Provideopenhonestfeedbacktohourlyteammembersandarecompleting performance evaluations for team members.

• Assistwiththedevelopmentandimplementationofnewpoliciesproceduresand trainings.

OperationalManagement

• Developrecipessourcecreateandexecutehigh-performancemenusforcustomers with an emphasis on local nutrient-dense high-quality foods to optimize taste nutrition and menu diversity.

• Overseekitchenactivitiesincludingfoodpreparationfoodpresentationfood portioning kitchen organization and sanitation.

• Ensureperformanceexpectationsandworkrulesareclearlycommunicatedand followed.

• Supervisestaffwithresponsibilitiesforplanningcoordinatingandcontrollingwork schedules and following departmental procedures and policies.

• ExecutesonthevisionofCampusDiningandUniversityleadershipbycontinuously evolving and improving food quality presentation and service to drive guest satisfaction.

• Work closely with the Director of Culinary Operations unit General Manager and diningRegisteredDietitiantoproducedeliciouscreativeandappealingmealsand snacks that meet the nutritional demands of the customers.

• Designsseasonalandperiodizedmenusthatincreasevarietyanddriveexcitement and overall engagement.

• Effectivelyutilizethemenumanagementsystemtoprovidemenuandnutritional information to customers.

• Fostersanatmosphereanddiningexperiencethatincreasesmealattendanceand satisfaction.

• Coordinateengageandguideculinarystaffregardingmenuexecutioningredient utilization equipment operation kitchen flow time management food safety and sanitation.

• Supervise hourly union staff and know understand and ensure compliance with CollectiveBargainingContract.Thisincludesdirectsupervisionanddocumentationof all disciplinary processes.

• ForecastannualkitchenbudgetandanalyzeP&Lspreadsheetstotrackprogressand proactively implement solutions to any problem areas.

SupervisoryRelationships:

This position has direct supervisory responsibility over hourly food service employees; this positionreportsadministrativelyandfunctionallytotheGeneralManager(orotherposition depending on location)

Qualifications:

• Experience with a Pan-Asian Culinary Profile is highly preferred.
• AhighschooldiplomaorGEDisnecessary.

• Anassociatedegreefromanaccreditedhighereducationinstitutionwithspecialized training in Culinary Arts is preferred.

• 5yearsofrelatedculinarymanagementandexperienceindevelopingaqualityfood program in a restaurant or hospitality environment is necessary.

• Strongrecordofbusinessjudgementincludingfinancialandpersonnelmanagement is necessary.