Job description

Job Title: Chef Manager

Position Summary:

As a member of the management team, is responsible for managing the overall planning and execution of dining services across all units. Areas of focus include: the overall menu development, food production, food safety, recipe management, organization, and food cost control for Catering and Special Events. Works closely with Catering & Events Manager to execute foodservice for events. Provide culinary support to both retail and residential dining programs. Directs training of cooks and chefs, food production, and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and sustainable food service operations.

Essential Functions:

Manages Food Service Suite/Cbord Application - 30%

· Uses Cbord in all aspects of the dining operation. Reviews information to ensure accuracy and corrects problems within the Cbord program properly and in a timely manner.

· Leads the development of menus and utilization of food surpluses and leftovers taking into account probable number of guests, seasonal market conditions, popularity of various dishes and menu cycles for retail and residential dining. Manages food and meal costs.

· Oversees the inventory of all perishable and non-perishable items monthly. Maintains inventory at established levels to meet budget objectives. Oversees the ordering of all perishable and non-perishable items daily for catering and special events.

· Develops recipes/monthly specials, weekly specials, special events, modifying menus as necessary for catering and special events. Provides recipe development support for cycle menus in residential dining and retail operations.

Manages, Coordinates, and Directs Production - 30%

· Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items if necessary.

· Reviews all recipes, modifications/exceptions, and culinary initiatives with Operations Support Manager and Dining Service Director for input and approval.

· Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner and to control costs. Tests cooked foods for taste, texture, smell, quality and generally acceptable food service procedures

· Manages, coaches and teaches staff, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly.

· Coordinates and directs training schedule for new staff.

· Conducts weekly and monthly staff meetings; weekly production meetings and weekly culinary meetings.

· Maintains established systems and training programs to ensure a safe working environment.

Complies with all OSHA regulations and other local, state and federal regulations. This includes following HACCP, ServSafe, and Department of Health guidelines.

Service Execution and Staff Supervision - 20%

· Service Execution

• Manages execution of dining services to meet BASC’s quality and customer service standards, including ensuring appropriate staffing levels, food quality, food presentation, food safety, customer flow/ingress/egress, cleanliness, speed of service, and overall customer satisfaction.
• Manages daily operations.
• Assures development and maintenance of appropriate signage for catering and special events.
• Appropriately responds to customer questions/comments/concerns with the aim to deliver exceptional customer service.
• Operates the Agilysys POS system and OnDemand system, including troubleshooting basic issues. Trains staff on POS system and proper procedures, including cash handling.
• Supports other dining technology as needed, including Byte coolers.

· Staff Supervision - Full-time union, part-time, and student employees

• Hires, trains, coaches, and provides daily supervision of staff including: coaching, counseling, and performance evaluation.
• Ensures Line Up meetings are held daily.
• Ensures adequate and appropriate communication with staff.
• Ensures accurate time and attendance data/logs for shifts when acting in the manager-on-duty role.

Scheduling, Payroll, Time and Attendance System – 10%

· Communicates with centralized staffing manager regarding staffing needs.

· Ensures accurate time and attendance data/logs for shifts when acting in the manager-on-duty role.

· Reviews and approves time for direct reports.

· As a member of the dining management team, serves as a back up to other managers in their absence.

Administrative – 10%

· Reviews key dining metrics to ensure targets are met.

· Recommends unit capital expenditures, facility and equipment upgrades.

· Provides for safety of unit employees through the execution of company employee safety program.

· Works with Marketing Department to develop and execute marketing strategies.

· Participates in company-wide management and employee development efforts.

· Additional duties as required or requested.

Education and Training

· Bachelor’s degree with culinary focus preferred.

· Any combination of education and experience that demonstrates an ability to do the job will be considered.

Work Experience:

· Five years progressively responsible experience managing food service operations.

· 1-3 years chef experience in a restaurant or institutional food service setting.

· Experience in union environment preferred.

Physical Demands:

· Ability to lift/move 30 lbs.

· Fine motor skills to use knives and kitchen tools.

· Good visual acuity for reading reports, computer work, etc.

· Ability to move around kitchen and campus as necessary.

Licensure/Certification:

· ServSafe Certification

· Valid driver’s license in good standing.

Skills/Abilities:

· Demonstrated ability to supervise and direct others

· Demonstrated customer service skills.

· Basic math and budgeting skills.

· Demonstrated ability to communicate effectively with others both orally and in writing.

· Knowledge of and ability to use a computer and required computer systems. Must be adept in the use of Microsoft Office Suite applications. Experience with Gmail, ADP E-time, CBORD FSS and Agilysys POS preferred.

· Extensive culinary skills including: menu development, knife skills and sanitation.

Work Environment:

· Typical Office: temperature changes by season, office equipment hazards, noise.

· Typical Kitchen: exposure to heat, flame, chemicals, knives

· Variable: exposure to inclement weather

Job perks include: health insurance, dental, vision, 403(b), Life Insurance, free meal with every shift, free on-campus parking, 20% discount at Barnes & Noble store on campus, paid time off, rewards and recognition programs, Employee Assistance Program, flexible schedules, paid-training and promotion opportunities, and other voluntary benefits.

Competitive wages + stay bonus!

Apply at basc1.org/jobs

Work Location:

• One location

Work Remotely

• No

Job Type: Full-time

Pay: $47,500.00 - $71,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Night shift

Weekly day range:

• Weekend availability

Education:

• Bachelor's (Preferred)

Work Location: One location

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