Manager of Culinary Operations
Kendall College is seeking a dynamic, highly-qualified leader to serve as Manager of Culinary Operations. A successful candidate will support Kendall College Culinary, Baking and Pastry and Beverage programs from its long history of innovation and excellence, to a future state of excellence in preparation and developments to the Hospitality and Food Service Industry. The Director of Operations is responsible for overseeing the food and beverage operations that support the program, continuous improvement and quality initiatives, including licensing and tracking. The position will report to the Dean of the College and work closely with the Director/Associate Dean to ensure that the teaching kitchens and food and beverage operations meet the program standards while maintaining the costs to the college are sustainable.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Procurement liaison with inventory manager and storeroom staff –work with team to ensure product quality and satisfaction as well as financial targets.
- Ordering of culinary course food – ensure that the food requested meets recipe specifications necessary for course outcomes and budget requirements.
- Facilities liaison – work closely with the facilities and cleaning team to ensure that the kitchens and areas meet with health code requirements and communicate when equipment needs repairs.
- Health inspection and licensing tracking – participate in inspections, keep accurate records of previous inspections, follow up on violations or notices, track business and liquor licenses and ensure proper placement.
- Foodservice operations support & oversight (cafeteria, dining room, food components of Daily Grind and kiosks) – overall budget management, ensure flow of food output to foodservice outlets and scheduling and management of employees.
- Kitchen inventory management (individual staples, butter, spices, oils, etc.) Set and manage par levels.
- Steward management – supervise, manage and schedule dishwashing and cleaning staff
- Kitchen cleaning scheduling and management – work with facilities team on preventative maintenance programs, ensure appropriate deep cleans, hood cleaning and ansul system management.
- Small ware and equipment management – manage, maintain, inventory and ordering of small wares for culinary programs
- Linen and Uniform management – manage inventory for culinary department (dining room, uniform cleaning) including inventory, invoicing, etc.
PHYSICAL WORKING CONDITIONS
- The employee is occasionally required to stand; walk; and stoop, kneel, crouch, or crawl.
- The employee must frequently lift and/or move up to 50 pounds.
- Work around commercial kitchen equipment.
THE SUCCESSFUL CANDIDATE MUST:
- Handle multiple assignments and priorities yet still fulfills all commitments. Readily accepts new responsibilities and adapts well to changes in procedures.
- Proactively assesses the need for change, and seeing to it that appropriate resources are available to facilitate changes.
- Stays focused on objectives and considers both the short-term and longer-term impact of decisions and keeps objectives in mind throughout the process.
- Provides performance feedback in a timely and effective manner. Keeps employees informed about what is going well and what needs to be improved.
- Is an effective team player who adds complementary skills and contributes valuable ideas, opinions and feedback.
- Builds rapport and develops alliances with a broad range of people. Adjusts communication style to meet the needs of individuals at various organizational levels and to meet the needs of clients.
- Keeps his/her manager informed of newly-acquired skills and knowledge and offers to share information, demonstrate skills or summarize learning for others on the team.
- Has established a track record of producing work that is highly accurate, demonstrates attention to detail and reflects well on the organization.
- Personally committed to high quality work and encourages others to have similar standards.
- Demonstrates an unwavering commitment to do what is ethically “right”.
- Communicates effectively and appropriately. Listens to others and uses good judgement as to what to communicate.
- Learn new skills quickly on his/her own AND apply them both quickly and effectively to work situations.
- Shows genuine sensitivity to needs, feelings and capabilities of other people, and treats others with respect and consideration.
- Establish an environment that creates incentives for, and eliminate barriers to, a team environment.
- 1 – 3 years of Food and Beverage operations
- 1 – 3 years of supervisory experience
- 1 – 3 years budget management
- 3 – 5 years procurement and vendor experience
- Associates Degree in Culinary Arts, Hospitality Management, or Business required
- ServSafe, City of Chicago, Bassett, and Allergen certifications required