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.