*Supervises all kitchen staff to include interviewing, scheduling and evaluations.
*Establishes and maintains high quality standards in regard to food production and presentation, sanitation, safety and expediency of service lines.
*Trains kitchen personnel in food production principles and practices, safe operating procedures for all equipment, utensils, and machinery, sanitation practices, and how to retain maximum amounts of desirable nutrients and meet special dietary requests.
*Controls food costs through careful and consistent review of production records, establishing purchasing specifications, storeroom requisition systems, product storage requirements and rotation, standard recipes, and waste control procedures.
*Designs menu cycles, production records, and recipes that support the food program. Confirm food and non-food orders for the operation with the purchaser.
*Enters and confirms payroll in Kronos.
*Works a rotating schedule based on needs, including nights and weekends.
Tests recipes, sets cooking techniques, and enters data into the CBORD database.
Works with Dining IT Analyst in implementing new recipes, cycle menus, production records, and web page information.
*Conducts weekly meetings with kitchen staff to discuss menu changes and other kitchen related operational issues.
Establishes maintenance, cleaning, stock rotation schedules, and sanitary controls.
*Assists with the menu, production, and execution of special board plan events, including monotony breakers and catered events at any campus location.
*Works with other members of the management team in implementing department goals and objectives.
Assists in scheduling of kitchen staff and planning the layout and design of food set-ups for all-campus events, which include large board plan meals, Commencement, Reunion Weekend, and parents’ weekends.
*Supervises dining room staff in the absence of the Commons Dining Room Manager.
Performs other duties as assigned to assist the department in obtaining and maintaining its mission.