Kitchen Manager /Chef

Job description


Essential Functions

The Kitchen Manager/Chef is responsible for leading and managing the back of the house food operation in the absence of the Director. The position ensures that the kitchen facilities meets and adheres to all safety and sanitation codes. This position is responsible for food service, completing and filling customer orders properly and in a timely manner, and have full availability in either morning or evening shifts. Delivery of superior food and beverage product/service which exceed the customer expectations.

FOOD & BEVERAGE OPERATIONS

  • Daily food service operations in order to provide quality products including: menu evaluation, purchasing, inventory, receiving, food preparation, control and storage.
  • Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
  • Accountable for the execution of product and service quality by maintaining highest level of delivery.
  • Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).
  • Monitors quality and consistency in menu items.
  • Coordinate and direct all food preparation, from prep through service
  • Monitor the quality of all food and beverages
  • Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
  • Delegate daily tasks to other kitchen and/or club staff; manage their progress throughout the day
  • Oversee entire kitchen staff activity and ensure efficient work
  • Order and arrange pickup or delivery of foods for the week
  • Oversee repairs of kitchen appliances
  • Direct and design and plating/presentation techniques for all dishes
  • Create new recipes and design overall menu, including specials each week
  • Help determine pricing for menu items
  • Hire and train new kitchen staff
  • Work efficiently to resolve any problems that arise in the kitchen
  • Research and implement new culinary trends
  • Maintain a clean kitchen and abide by all state food safety and sanitation laws

STAFF MANAGEMENT

  • Provides team leadership by ensuring cohesiveness and service excellence.
  • Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.
  • Supervises day-to-day work, prioritizing activities.
  • Provides team leadership in management of kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).
  • Provides training to all staff on service excellence, food preparation and delivery.

BUDGET & BUSINESS PLAN

  • Maintains food costs, inventory and waste.
  • Prepares all the food items as directed in a sanitary and timely manner.
  • Follows recipes, controls, portion, and presentation specifications as set by the restaurant.
  • Assumes 100% responsibility for quality of the products that is served.
  • Following proper plate presentation and garnish set up for all dishes.
  • Handle, store and rotate all the products properly.
  • Assigned to prepare dishes for costumers with food allergies or intolerances.

SUPERVISOR DUTIES

  • Provides team leadership by ensuring cohesiveness and service excellence through training and review of employees.
  • Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.
  • Provides training to all staff on food preparation and delivery and other items as needed.

Required Qualifications

  • 3 years experience, golf course, upscale dining, banquet, special event planning and production
  • Food Safety Procedures training and certifications
  • Purchasing, Inventory Control, Costing and Menu Development and Culinary Skills
  • Ability to work Flexible Schedule, Nights and Weekends


Special Instructions
Candidates must apply online through jobs.du.edu to be considered. Only applications submitted online will be accepted.

Pay
The pay for this position is $32,863
Salary will be determined by the qualifications of the selected candidate balanced with departmental budget availability, internal salary equity considerations, and available market information.

Please include the following documents with your application:

  1. Resume
  2. Cover Letter
  3. Names and contact information for three references

The University of Denver is committed to enhancing the diversity of its faculty and staff. We are an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment regardless of age, race, color, national origin, religion, sex, sexual orientation, gender identity, disability, military/ veteran status or any other status protected by law.

All offers of employment are based upon satisfactory completion of a criminal history background check.

 

 

 

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Job No: 492652
Posted: 8/23/2019
Application Due: 10/22/2019
Work Type:
Salary: Negotiable