*Supervises all kitchen staff to include interviewing, hiring, scheduling and training.
*Establishes and maintains high quality standards in regard to food production, presentation, service and sanitation, safety and expediency of line service.
*Tests, recipes, sets cooking techniques.
*Trains kitchen personnel in the following:
*Food production principles and practices, including retention of maximum amounts of desirable nutrients and meeting special dietary requests; safe operating procedures for all equipment, utensils and machinery; sanitation practices; departmental policies and procedures.
*Plans and prices menus.
*Works with Tech Lead on implementing new recipes, cycle menus, and web page information.
*Has weekly menu meetings with board plan operations to change menus with the seasons and respond to customer requests.
*Sets food specifications with Purchaser.
*Works with Purchaser on implementing Vermont grown products.
*Controls food costs through careful and consistent review of production records and through establishing and following product storage requirements, standardized recipes and waste control procedures.
*Establishes maintenance, cleaning and stock rotation schedules and sanitary controls.
*Coordinates menu, production and execution of special board plan events and monotony breakers as well as catered events.
*Works with other members of the management team in implementing departmental goals and objectives.
*Serves on the Dining Services food committee, safety committee and marketing team.
*Plans and schedules production personnel for all campus events, including commencement, reunion, and parents weekends. Layout and design of food set-ups for the events.
*Schedule Rounds Cook.
*Coordinates Culinary Intern program with Hannaford Career Center.
*Instructs local cooking class teaching healthy cooking techniques to lower income families. Instructs Alumni College cooking classes.
*May be required to supervise dining room as well as kitchen staff at special events, or in the absence of the Unit Manager.
*Do evaluations for Head Baker and Purchaser. Works with Managers on evaluations of Chefs and 1st Cooks.