Chef Manager

The Chef De Cuisine for Vanderbilt Campus Dining is responsible for supporting the leadershipandoversightoftheday-to-dayculinaryoperationsinanassigneddininghall.The Chef De Cuisine will provide hands-on culinary leadership to facilitate a quality dining program with dining experiences that meet or exceed guest expectations and will support leadership in managing of the unit's annual budget. This leader will create and influence an operation built on integrity, respect, and excellence while maintaining relationships with employees, guests, support partners and other departments within the operation and university community.The Chef De Cuisine position reports to the General Manager and has interactions with staff, students, faculty, and external entities on a regular basis. DutiesandResponsibilities: Leadership PromotethevisionandcorevaluesofVanderbiltCampusDining. EnsurecompliancewithVanderbiltCampusDiningpolicies,procedures,collective bargaining unit agreements and employment programs. Support financial management of the unit including assisting in forecasting and monitoringtheannualoperationalbudgetwhileencouragingcreativeapproachesto improve financial sustainability. Developandmaintainpositive,professionalrelationshipsemployees,guests,support partners and other departments within the operation and university community. Manageorganizationalchangesandownmessagesbeingdeliveredtotheteamand serving as a link between managers and leadership to communicate concerns and ideas. Reinforce individual and team accountability for assigned tasks, monitor staff performance,coachemployeesandmanagerstoeffectchangesinbehavior,and implement appropriate action plans with deliverables when needed. Provideopenhonestfeedbacktohourlyteammembersandarecompleting performance evaluations for team members. Assistwiththedevelopmentandimplementationofnewpolicies,procedures,and trainings. OperationalManagement Developrecipes,source,createandexecutehigh-performancemenusforcustomers, with an emphasis on local, nutrient-dense, high-quality foods to optimize taste, nutrition, and menu diversity. Overseekitchenactivities,includingfoodpreparation,foodpresentation,food portioning, kitchen organization, and sanitation. Ensureperformanceexpectationsandworkrulesareclearlycommunicatedand followed. Supervisestaffwithresponsibilitiesforplanning,coordinating,andcontrollingwork schedules, and following departmental procedures and policies. ExecutesonthevisionofCampusDiningandUniversityleadershipbycontinuously evolving and improving food quality, presentation, and service to drive guest satisfaction. Work closely with the Director of Culinary Operations, unit General Manager and diningRegisteredDietitiantoproducedelicious,creative,andappealingmealsand snacks that meet the nutritional demands of the customers. Designsseasonalandperiodizedmenusthatincreasevarietyanddriveexcitement and overall engagement. Effectivelyutilizethemenumanagementsystemtoprovidemenuandnutritional information to customers. Fostersanatmosphereanddiningexperiencethatincreasesmealattendanceand satisfaction. Coordinate,engage,andguideculinarystaffregardingmenuexecution,ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation. Supervise hourly union staff and know, understand, and ensure compliance with CollectiveBargainingContract.Thisincludesdirectsupervisionanddocumentationof all disciplinary processes. ForecastannualkitchenbudgetandanalyzeP&Lspreadsheetstotrackprogressand proactively implement solutions to any problem areas. SupervisoryRelationships: This position has direct supervisory responsibility over hourly food service employees; this positionreportsadministrativelyandfunctionallytotheGeneralManager(orotherposition, depending on location) Qualifications: AhighschooldiplomaorGEDisnecessary. Anassociatedegreefromanaccreditedhighereducationinstitutionwithspecialized training in Culinary Arts is preferred. 5yearsofrelatedculinarymanagementandexperienceindevelopingaqualityfood program in a restaurant or hospitality environment is necessary. Strongrecordofbusinessjudgementincludingfinancial,andpersonnelmanagement is necessary. Operationalexperiencewithavarietyoffoodserviceapplicationsandcomputerized menu management systems is preferred. ProficiencyinMicrosoftOfficeapplications(Word,Outlook,Excel)isnecessary. Strongcommunication(verbal,written,interpersonal)skillsandanabilityto communicate effectively with a diverse population is necessary. Strongtimemanagement,organizationalandmulti-taskingskillsandaneyefordetail is necessary. Demonstratedabilitytodeliverexceptionalcustomerserviceisnecessary. AbilitytomanagepeopleandhaveaccountabilityforVanderbiltassetsisnecessary. ServSafeManagercertificationwithin30daysofhireisnecessary. AllerTrainUcertificationwithin30daysofhireis necessary. At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of "America's Best Large Employers" as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice. Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law. #J-18808-Ljbffr