JOB DUTIES/RESPONSIBILITIES: Operations: (50%)Manages, and assists, in all aspects of daily residential and Heilman Center catering food productionManages all food production for Heilman Dining CenterManages all box lunch and catering produced by residential dining staffManages menu management software system:Monitors and adjusts production forecasting, menu planning, menu layout, nutritional accounting, and food costingAdjusts recipes, forecasts, food orders, menus on a daily basisMonitors and adjusts recipe ingredients to ensure accurate nutritional informationUpdates website and mobile applicationsMonitors food purchases for integrity of ingredientsMonitors food, purchasing, inventory, and labor records to ensure accuracyMaintains established health, safety, and service standards; establishes and maintains approved sanitation/HACCP codes and proceduresWorks collaboratively to conduct menu review meetings, develop new menu concepts, menus, and recipes. Tests and costs recipesCollaborates with purchasing department to ensure accurate product specifications, menus, recipes, availability, and inventoryMonitors and directs the maintenance and care of facilities, equipment, supplies, and materialsCommunicates with staff for the marketing and advertising of daily services and special functionsPromotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staffManages special projects, as assignedSupervision: (40%)Provides leadership and hands-on direction, training, and supervision to food production staff utilizing current techniques in production, presentation, and serviceEnsures all food production meet established standards for quality, presentation, temperature, and portioningSupervises and maintains required levels of sanitation and safety standards in all production areas, according to the Virginia health code regulations and department standardsAssesses staff training needs; researches and delivers appropriate training programs. Serve as a culinary resource to promote quality food servicesEnforces Dining Services policies and rulesProvides coaching and guidance to staffAdministration: (10%)Schedules staff and assigned dutiesOpens or closes the facility according to established proceduresMaintains all required logs, records, and filesConducts annual staff performance reviewsCreates required financial and related reportsCONTACTS:This position interacts with faculty, staff, students, interns, visitors, guests, and vendors.SUPERVISION EXERCISED: Supervises, trains, and provides work direction for all food production staff. Conducts performance reviews and recommends salary increases, promotions and terminations. WORKING CONDITIONS/PHYSICAL EFFORT: All Production Managers are designated as essential personnel. All Production Managers will exhibit the willingness to be available to the University in time and presence to ensure proper operation and management of dining activities.This position requires:Long periods of standing and walking in conditions that are often, hot, humid, or cold The ability to lift 50 poundsThe use and operation of typical kitchen tools and equipment Ability to work outdoors in varying weather conditions, on occasionQUALIFICATIONS:Knowledge, skills & ability:General knowledge of effective management and customer service principles:Ability to effectively communicate verbally and in writing; good math skillsAbility to supervise and train employees, and maintain order and disciplineAbility to foster a cooperative work environmentAbility to provide a high level of customer serviceAbility to deliver a high quality dining experienceSkilled in the effective application of time management and organizational practicesAbility to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptionsThorough knowledge of food quality standards, safe food handling practices, and HACCP proceduresGeneral knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programsMust possess a current Virginia driver's license with a driving record in good standingEducation & experience: Associate degree in a culinary field, or 5 years' experience as a cook in a high-volume foodservice operation requiredAssociate degree in foodservice management /related field, preferredMinimum of 3 years' supervisory/management experience, requiredMinimum of two years' experience with menu management or hospitality software in a high-volume foodservice operation, required
