The Garden Assistant Manager Food Service

Job Summary: Primary responsibility is supporting the Manager by overseeing and executing evening operations of The Garden a whole food plant-based eatery that provides options to meet dietary restrictions such as dairy free gluten free addition to promoting the mission of Southern Adventist University this position is expected to be responsible for leading a team that maintains food quality and consistency while effectively managing food costs to create a profitable venue that serves our students healthy and tasty food options.

Duties and Responsibilities:

• Create a positive Christian atmosphere in the work area by precept and example
• Demonstrates support for The Garden vision of providing a delicious plant-based dining experience for Southern students staff and community at an affordable price.
• Provides leadership to create a culture and work environment based upon cooperation and respect; providing opportunities for culinary students as well as collegiate students to learn and grow
• Check instruct and maintain high standards of food preparation customer service sanitation and safety complying with TN State and Hamilton County sanitation regulations
• Assists with lunch preparation and controls and directs the supper food preparation process and end-of-day closing procedures
• Communicate with the Manager regarding needed supplies ingredients and equipment/repairs of the kitchen
• Collaborate with the Manager for continued expansion and development of The Garden menu options
• Assists the manager in tasks such as training and supervising student workers
• Assists in instructional workshops (as needed) for students and community members in the education of plant-based living
• Research and stay up to date with culinary trends and optimized kitchen processes
• Perform all other reasonably business-related functions as assigned

Special Requirements: An expressed commitment to Jesus Christ the teachings and mission of the Seventh-day Adventist Church a SDA church member in good and regular standing. Able to have a good rapport with employees especially students.

Education and Experience: Proven culinary expertise with a passion for and the skills to produce WFPB cooking with a focus in allergen free cooking. A minimum of a high school diploma. College or trade school education preferred. A minimum of 2 years experience in food service. ServSafe Managers certification must be current or obtained within 6 weeks of hire date. Comfortable with technology for operations and communications including Excel Outlook POS etc.

Qualifications: Ability to communicate effectively. Must be a self-starter who displays neatness cleanliness and organizational skills and can motivate others to do the same. Personality should include an approachable friendly positive attitude able to encourage others.

Skills and Aptitudes: Have a working knowledge of food service operations computer skills. Interpersonal relationship skills are essential with the ability to work with employees with a team spirit and the ability to interact appropriately with campus personnel. Have safety consciousness and promote it within the workforce.

Typical Physical Demands: Requires sitting standing bending and reaching. Requires lifting to 50 pounds. (If over 40 pounds please ask for help) Requires manual dexterity sufficient to operate standard food service equipment such as ovens mixers slicers etc. and office equipment such as computers fax machines printers calculators and telephone. Requires normal range of hearing and vision.

Working Conditions: Essential tasks are performed under normal food service conditions with little or no noticeable discomfort. Work area is well lighted and ventilated.