Full Time - Assistant Campus Catering Chef

Full Time - Assistant Campus Catering Chef This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Manages 1 – 3 Sous Chefs and a total of 2 – 35 employees. Responsible for all aspects of daily production/preparation of food and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: Manages and develops designated units’ operations staff, which includes setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations. Oversees the daily operations in the production area. Assist in preparing financial projections and forecasts of cost/benefits for new projects. Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed to provide quality products and services. Develop and implement new menu items that respond to customer needs and meet profitability goals. Cognizant of current food trends, innovative cooking methods, and seasonality of products. Directs the daily preparation of standard and gourmet food items. Resolves customer issues and complaints to ensure customer satisfaction. Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score “meets standards” or better. Responsible for recruiting, training, developing, and evaluating managerial, full-time, and part-time staff. Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to employment, safety, and health. MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is an associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor’s degree is preferred; and at least four years’ experience in high volume, multi-unit food service operations and at least two year’s supervisory experience; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Serve Safe Certified Food Management Certified preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS: LANGUAGE SKILLS: Must be able to read, write, and understand English. Requires following verbal and written instructions, guidelines, and objectives. Requires reading, comprehending, analyzing, and interpreting general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures and create and interpret spreadsheets. REASONING ABILITY: Requires applying common-sense understanding to carry out general written or oral instructions. Must multi-task, prioritize work, and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment including but not limited to slicers, mixers, knives, ovens, and steamers, as well as office equipment such as computers, copy machines, and fax machines. Must be able to lift or carry heavy objects or materials up to 50 pounds. Specific vision abilities required by this job include close vision, and color vision. WORKING CONDITIONS AND HAZARDS: Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. Equal Opportunity Employment statement: Aztec Shops is committed to equal opportunity and does not discriminate on the basis of race, sex, color, ethnicity, national origin, disability, or any other protected characteristic. All hiring decisions are based on qualifications and job‑related criteria in accordance with applicable laws. #J-18808-Ljbffr