Chef Manager
OverviewTufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner.
Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.
What You'll DoThe Chef Manager will be responsible for the effective management of the kitchen, food production stations and culinary staff in a resident dining unit.
The Chef Manager will provide leadership in the areas of food preparation and presentation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering.
Will monitor all food production procedures, directly supervise culinary staff and provide culinary skills training to all unit staff.
Will foster creativity and productivity in employees through positive daily interactions and on-going coaching.
Will ensure the timely service of consistently high quality and safe foods with the authentic flavors and appetizing appearance and within acceptable cost parameters.
Will accomplish all this through effective production scheduling, ensuring proper preparation techniques, effective recipe and inventory managementand successful communication with peers, staff and customers.
The Chef Manager will be expected to become proficient with Foodpro software.
The Chef Manager will work closely with front-of-house service staff to ensure proper food presentation and excellent customer service.
As a member of the unit management team the Chef-Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining experience.
What We're Looking ForBasic Requirements:
5 years supervising staff in a high volume food production operation.
Associates Degree in the Culinary Arts or an equivalent combination of education and related work experience.
Computer competence including familiarity with food management/production systems and Microsoft Office.
Some travel required for training and seminars to advance professional development.
Preferred
Qualifications:
ServSafe Certification.
ACF Certification.
Certificate of Allergen Awareness Training.
Pay RangeMinimum $57,900.
00, Midpoint $72,450.
00, Maximum $87,000.
00 Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range.
Recommended Skills Creativity Customer Service Diseases And Disorders Forecasting Leadership Microsoft Office Estimated Salary: $20 to $28 per hour based on qualifications.
Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.
What You'll DoThe Chef Manager will be responsible for the effective management of the kitchen, food production stations and culinary staff in a resident dining unit.
The Chef Manager will provide leadership in the areas of food preparation and presentation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering.
Will monitor all food production procedures, directly supervise culinary staff and provide culinary skills training to all unit staff.
Will foster creativity and productivity in employees through positive daily interactions and on-going coaching.
Will ensure the timely service of consistently high quality and safe foods with the authentic flavors and appetizing appearance and within acceptable cost parameters.
Will accomplish all this through effective production scheduling, ensuring proper preparation techniques, effective recipe and inventory managementand successful communication with peers, staff and customers.
The Chef Manager will be expected to become proficient with Foodpro software.
The Chef Manager will work closely with front-of-house service staff to ensure proper food presentation and excellent customer service.
As a member of the unit management team the Chef-Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining experience.
What We're Looking ForBasic Requirements:
5 years supervising staff in a high volume food production operation.
Associates Degree in the Culinary Arts or an equivalent combination of education and related work experience.
Computer competence including familiarity with food management/production systems and Microsoft Office.
Some travel required for training and seminars to advance professional development.
Preferred
Qualifications:
ServSafe Certification.
ACF Certification.
Certificate of Allergen Awareness Training.
Pay RangeMinimum $57,900.
00, Midpoint $72,450.
00, Maximum $87,000.
00 Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range.
Recommended Skills Creativity Customer Service Diseases And Disorders Forecasting Leadership Microsoft Office Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
