Assistant Manager Culinary Operations Job Summary
Reporting to the Dining Unit Executive Chef, this position assists in the overall operation of designated Dining Hall. Responsibilities include menu and event planning, training/developing, and supervising of culinary staff. Responsible in the control of food and production labor costs; food, equipment, and supply ordering, using seasonal products and utilizing new food trends. Ensure food quality assurance, determine forecasting/acceptability of menu items, and assist in recipe writing. Provides feedback to executive chef, monitoring/adjusting food quality and proper cooking techniques, review offerings based on guest observations. Supports, teaches, and contributes to strategic initiatives and culture of UNH, such as sustainability practices through purchasing, continued culinary improvement, AASHE Stars and Green Restaurant Certifications.
- Duties and Responsibilities
Responsible for the ordering of food staples, beverages and supplies to ensure an adequate level of inventory based on best practices within the industry, utilizing the departments computerized menu management system, FoodPro.
Manages the Loading Dockmaster and receivers for deliveries and distribution of goods between the dining halls.
Support various culinary/operational functions as needed including hands on coaching, training, and supervising the unit food production department in the proper use of standardized recipes and the adherence to policies and procedures. Assigns, assists, and schedules work of all culinary staff and supporting personnel involved with food production.
Assist General Manager and Executive Chef in the following: Facility maintenance requests to preserve capital assets. Communication of menu and recipe modifications to front of house operations and act as support in pre-meal quality assurance auditing. Expectation of serving concept presence during peak meal periods and special events.
- Requirements and Qualifications
Two years of formal post-high school training in food preparation principles and techniques, or equivalent, and 3 years of experience in quantity food preparation/supervisory responsibility.
Minimum of Associate’s Degree and five years’ experience or Bachelor’s Degree and three-four years’ experience in culinary or hospitality operations.
Knowledge of multi-faceted food service operations, including quality food production and presentation.
Demonstrated team building and customer service skills.
Competency in Microsoft Office and other industry related software to include food production software systems.
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