Kitchen Manager

This position works 10 months out of the year (August - May). Benefits do apply. Purdue University Northwest is seeking a Kitchen Manager. Using skills and professionalism, the Kitchen Manager efficiently manages all aspects of the kitchen and dining room operations within the White Lodging School of Hospitality & Tourism Management (HTM). This position has a wide breadth of responsibilities including, but not limited to, ensuring compliance with sanitation and safety regulations; overseeing the workflow of all aspects of food preparation; procuring and ordering food, beverage, equipment, and supplies and overseeing deliveries; managing inventory and food storage standards; and supervising students during lab courses. The Kitchen Manager plays a key role in supporting HTM laboratory instructional courses and may serve as an instructor of record for a lab course. Budgeted Salary: $44,000 Duties and Responsibilities of Kitchen Manager Ensure compliance with state, federal, and local food handling standards and requirements Store food products in compliance with health and safety practices Monitor kitchen, dining room, bar, and kiosk operations to ensure compliance with health department and fire department regulations Clean, organize, and uphold all sanitation and safety standards in the kitchen, dining room, bar, kiosk, and other HTM laboratory spaces Work with faculty and staff to support lab courses and the overall success of the HTM program Manage and supervise students during lab courses and food preparation Serve as instructor of record for a HTM lab course, as assigned, including preparing lesson plans, delivering instruction, and evaluating student performance Teach students general industry food and beverage operations, culinary terminology, basic food preparation, and bakery production Monitor inventory levels and perform weekly inventory assessments Procure food, beverage, linens, supplies, materials, equipment as needed for the kitchen, dining room, and kiosk Establish and maintain relationships with vendors Assist with monitoring the kitchen/dining operating budget Track food cost percentages and other cost-control metrics Reconcile vendor invoices against purchase orders and deliveries Plan for and manage internal and external special events hosted by the kitchen, dining room, or HTM program. Develop and manage staffing schedules for student workers and part-time kitchen/dining staff to ensure adequate lab and operational coverage Recruit, train and provide day-to-day supervision of student workers and part-time kitchen/dining staff Coordinate coverage for absences, special event and peak operational periods Conduct performance evaluations and provide feedback for student workers and part-time staff Oversee preventive maintenance schedules for kitchen and dining room equipment to minimize downtime and extend equipment life Maintain an equipment inventory/asset log, separate from food inventory, and track equipment condition and replacement needs Anticipate, identify and correct issues with equipment, inventory, and systems Place and track work order for equipment repairs and work areas as needed; coordinate with facilities/maintenance staff on repairs/maintenance staff on repairs beyond routine work orders Benefits of Kitchen Manager Full benefits – Medical, Dental, Vision, Short Term Disability, Retirement, Life Insurance and moreFull benefits – Medical, Dental, Vision, Short Term Disability, Retirement, Life Insurance and more Accrue 15 days’ vacation your first year, then 22 days’ vacation your 2nd year plus rollover University contribution of 10% to retirement (3 year waiting period) University contributions to Health Savings Account – Plus a chance to earn more through participating in University Wellness Initiatives 10 paid holidays Employee Wellness Programs Paid Parental Leaveafter one year of service Tuition remission for you,yourspouse and dependent children at any Purdue campus ServSafe or current food handler’s care certification as required by federal/state/local law. Experience of Kitchen Manager At least one year of experience in the food industry Core Competencies of Kitchen Manager Excellent financial, people, organizational and communication skills. Ability to plan, multitask and foster teamwork. Strong knowledge of kitchen sanitation and safety regulations. Must be able to lift and carry 50 to 80 lbs. frequently, and up to 100+ lbs occasionally. Additional Information Purdue will not sponsor employment authorization for this position Professional references will be verified prior to any offer of employment. Employment is contingent upon completion of successful background check along with a motor vehicle records check if applicable. Purdue University Northwest is an equal opportunity/equal access university. Purdue University Northwest (PNW) is a student-centered university that transforms lives through innovative education, impactful research and community engagement. Located in Northwest Indiana in the greater Chicago area and near the Indiana Dunes National Park, PNW serves approximately 9,000 students, including 6,000 core students, in a wide range of academic programs at the baccalaureate, master’s and applied doctoral levels. Purdue Northwest employs more than 1,000 faculty and staff members for operations at its main campus in Hammond, Ind., and its branch campus in Westville, Ind., plus additional sites in Northwest Indiana including the Gabis Arboretum near Valparaiso, Ind. PNW’s values reflect the university’s commitment to respect, innovation, a student-centric university, and excellence. PNW is consistently ranked among the best public regional universities in U.S. News & World Report’s annual Best Colleges report and is recognized as a First Scholars institution as well an Innovation and Economic Prosperity University. With its vision to cultivate leaders, inspire excellence, and impact our world, PNW advances the socioeconomic mobility of its students and positively impacts regional development. #J-18808-Ljbffr