ABOUT THIS JOB: Come to work on the beautiful University of Kansas Lawrence campus, and enjoy coming to work every day. When you join the KU Dining team, you join the Jayhawk family and a supportive group of colleagues that cares about you and your contributions. You will also enjoy competitive pay with great benefits:
· Paid sick, vacation, and holidays
· Health, dental, vision, and life insurance
· Employee assistance program
· Retirement plan with 6% employer match
· Discounts

Mrs. E’s is the largest dining facility on campus located on Engel Road. It offers an all-you-can eat buffet to students living in the residence halls and visitors to campus. We put on themed meals throughout the year to celebrate cuisines from around the world. Look through our dining room windows at the beautiful view of campus from Daisy Hill. We offer a banquet room to host functions and meetings.

Read the full job description below:

JOB SUMMARY:
Position is responsible for the daily operations of a full service production kitchen. Supervises the production of food items for a full service menu over three meal periods and receptions. Controls quality and quantity of food prepared by staff by creating daily production sheets. Follows proper food handling, storage, and health code standards set by HACCP, KDHE, and Serve Safe. Directly supervises staff, creating schedules to match service needs.

SUPERVISON RECEIVED & GIVEN: Receives direct supervision from the Executive Sous Chef. Supervises full-time and part-time employees.

DETAILS:
1. Cooperation:
Maintain a team work philosophy with co-workers.
Assist in the planning of new menus for special events, catering guides and or restaurant needs in collaboration with departmental leadership.
2. Cost Consciousness:
Take lead in procurement and accurate receipt of food stuffs, chemicals and paper goods while assisting in monthly inventory.
Create recipes, verify food cost and estimate labor production costs for new recipes within budgetary guidelines.
Supervise production staff to insure recipes are properly executed within the time frame allotted so as to maintain food and labor cost.
3. Job Knowledge:
Train staff in proper storage, preparation and holding of food and chemicals as dictated by health code, HACCP and ServSafe.
Train staff in proper knife skills and equipment utilization and maintenance.
Maintain organization and cleanliness of work areas, dry storage and refrigerated storage areas through staff training.
4. Managing People:
Address employee performance and attendance issues in a timely manner.
Supervise employees to ensure tasks are completed on time and without unnecessary overtime.
Evaluate employee work for adherence to standards daily and through company-wide review periods.
5. Planning & Organization:
Create clear and organized daily service production sheets to assure quantities prepared match the quantities ordered.
Strategize to problem solve and correct any departmental production concerns.
Maintain organization to ensure proper flow of prepared menu items.
6. Quality:
Adheres to KU dining and unit expectations with regard to food preparation presentation, service & overall quality and appearance.
Ensures that staff and self are following all recipes and adhering to proper cooking and holding temperatures per ServSafe policy. Coordinates with leadership for any product or service quality issues.
Provides feedback and suggestions to the management to improve and promote food quality.

YOU WILL ALSO:
1. Troubleshoot personnel, guest service and other issues as they arise in the absence of the Executive Sous Chef.
2. Perform other duties as assigned.

REQUIREMENTS:
1. Culinary background in food service that includes classical preparation methods, knowledge of common ingredients, equipment, food service sanitation, proper storage and rotation of product, and industry product standards.
2. Ability to supervise and train other workers.
3. Ability to perform above average physical requirements of food service including but not limited to standing for long periods of time, bending, and lifting over 40 pounds.
4. Ability to make last minute adjustments to meet the ever changing needs of a dining operation.

MINIMUM QUALIFICATIONS:
1. High School graduation or GED equivalent
2. Minimum of five years previous experience in food service production for high-volume operations.
3. Proficient in Microsoft Office Suite (Word, Outlook) and can easily learn new programs and software.

THE BEST CANDIDATES WILL HAVE:
1. A bachelor’s or associate’s degree from an accredited culinary institute that includes a kitchen intern or externship.
2. Previous cooking experience at a college or institution.
3. ServSafe certification.
Full-time employment with the Union Corporation is contingent upon satisfactory completion of a background check prior to being able to begin work. This position is eligible for an employee referral bonus.
The University of Kansas Memorial Unions is an Equal Opportunity/Affirmative Action employer and prohibits discrimination on the basis of race, color, ethnicity, religion, sex, national origin, age, ancestry, disability, status as a veteran, sexual orientation, marital status, parental status, gender identity, gender expression, and genetic information in the corporation’s programs and activities. Retaliation is also prohibited by corporation policy.

Compensation ranges from $17.83-21.84/hr. Apply online at https://jayhawks.csod.com/ats/careersite/JobDetails.aspx?id=2513&site=9.

Come work for KU Dining in this exciting leadership role, and get the opportunity to be creative, innovative, and work in a fun and fast-paced environment. You will experience a work-life balance unique in the culinary world, with regular hours; paid sick, vacation, and holidays; and paid parental leave.

Some of our other great benefits include:

· Competitive pay with plenty of room for growth

· Employer-sponsored health, dental, and vision insurance

· Employer-paid life insurance

· Employee assistance program

· Health Savings Account option

· Flexible Spending Account option

STARTING PAY RANGE: $47,000 – $55,000 commensurate with experience

Apply online at https://jayhawks.csod.com/ats/careersite/JobDetails.aspx?id=1511&site=9

See below for a full job description:

JOB SUMMARY:

Serves as the primary lead for the production/culinary team of assigned concepts/ units. Focuses on food quality, customer perception, budgetary expectations, and food safety. Holds training and development exercises for production staff to improve food handling, sanitation, hands on preparation of recipes, presentation of food, and portion control in all assigned areas.

SUPERVISON RECEIVED & GIVEN: Receives direct supervision from the Assistant Director. Position may supervise full and part time staff.

IN THIS ROLE YOU’LL GET TO:

1. Change Management:

· Be responsible for menu writing, recipe development and testing.

· Keep abreast of new food trends and methods of presentation to increase sales and customer satisfaction.

· Participate in food management software updates and adapt to process changes or efficiencies.

2. Cost Consciousness:

· Work with Registered Dietitian, KUDS Procurement, Vendors and Managers to control costs and work within budget.

· Assist with counting inventories, projecting forecasts, controlling food waste with correct par usage, waste documentation, and recipe reviews.

3. Customer Service:

· Maintain excellent communications with guests. Respond to guest emails as applicable.

· Provide feedback to Manager regarding guest comments.

· Collaborate with Registered Dietitian on allergens and accommodations and ensure these are upheld in each location.

4. Leadership:

· Assist with hiring production staff. Monitor closely and continuously the activities of the chefs de cuisines. Ensure that all HR policies and procedures are followed.

· Train and lead staff in following all recipes and adhering to proper cooking and holding temperatures.

· Perform well under pressure. Ensures that when problems arise, they are rectified in a positive and professional manner.

· Motivate others, while inspiring trust and respect.

5. Planning & Organization:

· Assist in planning and executing business activities including but not limited to procurement, menu development, production processes, staffing, merchandising, receiving and inventory control.

· Collaborates with marketing, assistant directors, and managers regarding development of special events.

· Creates and executes new concepts, recipes and menu ideation.

· Adhere to menu ideation and conceptualization schedules.

6. Quality:

· Keep food fresh and current. Conduct line checks and verify menu integrity and consistency.

· Ensure that food is prepared and displayed in an accordance with food safety.

· Ensure food meets, and exceeds TCS standards. Hot food hot; cold food cold. Manages the use of temperature logs.

· Assist in maintaining facility and equipment; maintaining a clean and sanitary production and storage area environment.

YOU WILL ALSO:

1. Maintain effective relations with support functions of the organization.

2. Apply principles of culinary science and food chemistry.

3. Must maintain a positive attitude and a willingness to learn. Must be enthusiastic enough to absorb and innovate new ideas, study new cuisines and concepts.

4. Take on any related responsibilities handed over to you by the management.

REQUIREMENTS:

1. Has a culinary background in high volume food production that includes classical preparation methods, knowledge of materials, methods, common ingredients, food service sanitation, proper storage and rotation of product and industry product standards.

2. Ability to supervise, train and evaluate employees in their job performance aiming for fast and efficient customer service.

3. Knowledge and experience in application of health, sanitary and safety standards and practices as applied to food services. Working knowledge of Kansas sanitation requirements for food production and product storage.

4. Ability to listen, discuss and formulate meaningful responses (orally and in writing) to both employee and customer’s questions/concerns/problems.

5. Ability to accept the physical requirements, lifting up to 50 lbs., walking, stooping and bending.

MINIMUM QUALIFICATIONS:

1. High School graduation or GED equivalent.

2. A Bachelors or Associates degree from an accredited culinary institute that includes a kitchen intern or externship or equivalent job related experience.

3. Minimum of 5 years previous experience in Food Service production for high volume operations.

4. Food Service Supervisory experience.

5. Adaptable to different software platforms.

6. Proven relations with multiple vendors.

7. Some combination of production, ordering, purchasing, and inventory control in a food service operation.

PREFERRED QUALIFICATIONS:

1. Experience in a fast paced, high volume college or institution food service operation.

2. Experience as a Sous Chef or Production chef in a hotel, country club or other high volume institution for over 4 years.

3. Experience is setting up and opening up new restaurants. Also preferred that the candidate has moved onto a restaurant chain company.

The University of Kansas Memorial Unions is an Equal Opportunity/Affirmative Action employer and prohibits discrimination on the basis of race, color, ethnicity, religion, sex, national origin, age, ancestry, disability, status as a veteran, sexual orientation, marital status, parental status, gender identity, gender expression, and genetic information in the corporation’s programs and activities. Retaliation is also prohibited by corporation policy.