Operations & Customer Service
- Continuously monitors the appearance and quality of all food and food display areas.
- Continually seeks quality improvement in recipes through testing and execution with the culinary staff and Dining Services management with oversight from the Campus Executive Chef.
- Designs and implements cooking techniques and presentation that maximize appearance, taste, and quality.
- Responsible for ordering, delivery, and preparation of food to meet planned menu and service needs.
- Responsible for assignment, allocation, and reporting of all culinary labor (student, bargaining unit, and all other staff). Generate daily labor reports from data in time and attendance system. Makes corrections to exceptions and staff work hours as needed daily.
- Follow proper reporting procedures for unit performance data to include cash sales, labor hours worked and inventory.
- Resolves issues that directly affect production and service of forecasted quantities of food by coordinating with service managers and staff as needed.
- Actively participates, supervises, trains, and directs staff in proper handling, preparation, and storage of food products.
- Establishes and maintains a quality control program for food and beverage preparation and service.
- Actively participates in food preparation, in addition to overseeing food preparation and providing feedback and direction to staff.
- Responsible for actively controlling food waste and to proactively promote sustainability efforts and goals.
- Ensures cleanliness and sanitation of work areas at all campus dining locations.
- Supervises, directs, and participates in proper and safe use, cleaning and maintenance of equipment. Is responsible for providing recommendations for equipment repair and/or replacement.
- Supervise the cleaning and sanitization of equipment after production is complete.
- Actively leads and/or participates in weekly unit production service staff meetings.
- Works with management team in developing new and creative programs designed to meet the diverse culinary preferences of college students.
- Actively solicits patrons' suggestions and respond to complaints, questions, and special requests.
Training
- Trains and evaluates staff performance, including civil service, students and temporary employees.
- Coaches, provides feedback, and mentors staff and peers to improve efficient performance.
- Plans and conducts one on one's with direct reports and conducts daily kitchen & production huddles.
- Develops and maintains in-service orientation and training for new employees.
- Develops, implements, and provides department-wide training on sanitation, safety, and other food safety procedures.
- Assists in interviewing and selecting staff members, and ensures staff are on-boarded properly.
- Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
- Identify and correct unsafe conditions, such as poor equipment or work habits that may lead to accidents or injury.
Menu Management
- Ensure unit staff are properly trained on using the Computrition system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback.
- Use the current menu management software to update and to ensure accuracy of recipes, pricing and nutritional information.
- Ensures staff reads and follows standardized recipes. Adjusts weights and measurements of ingredients to match quantity of production.
Leadership
- Collaborates with Student Union Dining General Manager, Assistant Manager and SURC Executive Chef to ensure that goals and objectives are implemented.
- Maintains the vision, values and priorities of the department and work within the unit for alignment.
- Provides support to culinary leadership for all Student Union Dining operations.
- Directs staff on unit operation policies and procedures.
- Clearly defines performance expectations, ensure accountability, and provides ongoing informal feedback, coaching and mentoring.
- Oversees and directs the work of staff. Serves as coach and leader and resolves complaints or issues.
- Leads by example in professional behavior through adherence to Campus and Dining Services' policies, procedures, and leadership directives.
- Develops and fosters supportive working relationships, motivation, and engagement.
- Supports initiatives to work with students and student groups in planning special events in the SURC and their use of the kitchen space.
- Communicates information to staff on an ongoing basis to influence staff engagement and to be a part of a larger community.
- Recognizes employees for good performance.
- Monitors attendance and adjusts staffing to meet daily production needs.
- Directs food production and work assignments for kitchen staff including student staff.
- Participates in and leads daily production meetings.
- Maintains visibility and accessibility with customers, building managers and staff members.
- Instructs professional, classified, hourly, and student staff on safe food handling.
- Schedules both Civil Service and student employee work hours/shifts; monitor hours worked; approve payable time and absence requests.
- Participates as needed in campus special events
- Other duties as assigned