Job location: Coral Gables, FL

Employment Type: Full-time
Posted data: 2021-03-31
Req: R100045918
Current Employees:

If you are a current Staff, Faculty or Temporary employee at the University of Miami, please click here to log in to Workday to use the internal application process. To learn how to apply for a faculty or staff position using the Career worklet, please review this tip sheet.

Transforming Lives

The University of Miami is among the top research universities and academic medical centers in the nation, and one of the largest private employers in South Florida.

With more than 16,000 faculty and staff, the University strives for excellence, and is driven by a powerful mission to transform and impact the lives of its students, patients, members of the community, and people across the globe.

The University is committed to fostering a culture of belonging, where everyone feels valued and has the opportunity to add value. Through values of Diversity, Integrity, Responsibility, Excellence, Compassion, Creativity, and Teamwork (DIRECCT) the U community works together to create an environment driven by purpose, excellence, community, and service.

The Chef Manager, Restaurant has responsibilities to the Director, Restaurant (University Rathskeller and Student Activities Center server) to supervise the food service and kitchen operations in the Rathskeller to ensure quality food, variety, and customer service. The Manager will direct, and at times prepare menu items while supervising a team of 35-40 line cooks and assists in the supervision of approximately 35 front of house staff. Primary responsibilities include operational management, leadership, mentorship, food and beverage costing, retail pricing, financial functions, catering operations, special menus, and coordinating events at the Rathskeller. Given the dynamic nature of student culinary tastes, an emphasis will be placed on creating new special menu items, corporate catering offerings, and researching new food trends in the culinary environment (meat-less protein products, locally sourced foods and beverage items).

OPERATIONAL

• Hires and trains all kitchen staff, wait staff, and assistant managers in coordination with the Director. Evaluates staff on progress and development of skills. Conduct staff performance reviews in accordance with standards and to ensure quality workforce.
• Provides daily management support for Rathskeller operations including supervision of staff and facility operations; works to ensure facility is up and running daily.
• Assists in the supervision of all Rathskeller employees/ staff (approx. 80 employees)
• Responsible for employee performance evaluations, assigning schedules, other employee issues.
• POS (Point of Sales) management and maintenance including but not limited to back office maintenance (updating menu items and prices)
• Orders all necessary Foodservice products; ensures the quality and accuracy of those orders; assists Director in identification of vendors; maintains and completes monthly inventory; develops controls/ systems to meet quality and costs goals.
• Understand daily forecasts and customer counts. Coordinate all par stock levels.

• Supervises Foodservice staff in the preparation and cooking of products; assists in Coordinates with the Director the scheduling of staff and conducts training of Foodservice staff to ensure food safety, ensures prompt service of all orders, cleanliness and all aspects of foodservice operations. Assists Director, Restaurant in supervision of Student Assistant Managers.
• Knowledgeable of all local health department sanitation laws.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Set and create standards for catering sales on all special menus and price structures.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to maintain confidentiality of information.
• Develops menu and pricing of menu items to meet operational goals; creates and plans meal specials to consistently provide variety and competitive pricing; ensures high standards of quality.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available.
• Assists and works with Director, Restaurant in equipment purchase decisions and layout of Foodservice areas to maximize efficiency and sales.
• Coordinates (menu, prep, staffing, scheduling, etc.) Rathskeller-provided catering operations primarily within Rathskeller and Student Center Complex in cooperation with the Director, University Rathskeller.
• Assists Director, Restaurant & Executive Director Student Center Complex on the use, maintenance, cleanliness of Servery Kitchen in the Shalala Student Center
• Helps solicit, evaluate, select, and train a group of non-UM caterers who will be authorized to use the Shalala Student Center Servery Kitchen for the purpose of providing food during events.
• Assists in the inspection of the catering kitchen prior to, during, and after events as needed to ensure proper operation and use, cleanup, and area/ equipment security.
• Recommends and arranges for routine and as-needed maintenance and replacement on all catering kitchen equipment and spaces.
• Represent the Rathskeller in the Director, Restaurant's absence.
• Other duties as assigned by Director, Restaurant; Vice President for Student Affairs/President Rathskeller, Inc. Board of Directors.

ADMINISTRATIVE

• Create and assess student learning outcomes related to student employment program.
• Develop strategic plan for Rathskeller (in conjunction with Director) and monitor strategic goals on a continual basis.
• Ensure strategic plans of Rathskeller, Student Center Complex, Student Affairs and University of Miami are aligned.
• Other duties as assigned by the Director, University Rathskeller; the Executive Director, Student Center Complex/Vice President Rathskeller, Inc.; Vice President for Student Affairs/President Rathskeller, Inc.; and the Board of Directors Rathskeller, Inc.
• Must be able to work with minimal supervision.
• Must possess or quickly acquire an outstanding working knowledge of the University policies and procedures such as Title IX

KNOWLEDGE, SKILLS AND ABILITIES

• Professional demeanor, discretion and high interpersonal skills.
• Strong organizational skills.

• Must be customer service-oriented, adaptable, and show initiative.
• Must be able to work in a team environment with student employees and professional staff.
• Must be able to advise, counsel, teach, and guide the student staff as a mentor.

QUALIFICATIONS

• Primary work week schedule is Monday - Friday; some evenings and weekends and holidays as arranged with Director, Restaurant-dependent upon other staff schedules and planned events.
• Must attend and be certified in all Food and Alcohol training programs that the Rathskeller participates in and as required by state and local laws.
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

WORK EXPERIENCE REQUIREMENTS:

• Bachelor's degree in Hospitality or Culinary Arts (or related field) and/or 5 years' experience in a full service restaurant/ bar
• College/University experience preferred

The University of Miami is an Equal Opportunity Employer - Females/Minorities/Protected Veterans/Individuals with Disabilities are encouraged to apply. Applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.

Job Status:

Full time

Employee Type:

Staff

Pay Grade:

c104