Chef Manager

The University of St. Thomas (www.stthom.edu), a private Catholic university committed to the liberal arts and to the religious and intellectual tradition of Catholic higher education, is seeking a Chef Manager.

Purpose:

The purpose of this position is developing and executing dining solutions to meet customer needs and taste.

Essential duties and Responsibilities:

• Leadership - Ensure consistent standards and techniques are applied to the preparation and presentation of food items. Manages and trains kitchen employees. Coach employees by creating shared understanding about what to be achieve and how it is to be achieved. Reward and recognize employees. Plan and execute daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
• Client Relationship - Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Communicate on-site consumer and local competitor insights.
• Financial Performance - Responsible for delivering food and labor targets.
• Productivity - Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Estimate accurate food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance.
• Compliance - Ensure compliance with Food Safety, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
• Must be able to work on weekends such as Friday, Saturday or Sunday.

Qualifications:

• 1 year of supervisory experience
• Prior experience in the food service industry
• High school education or equivalent
• Must have a 4-year degree or Accredited Culinary Institute degree
• Great customer service and communication skills
• Strong leadership skills
• Time management, organization, and multi-tasking skills
• Ability to work successfully in a team environment promote team work
• Ability to use confidential information in an appropriate manner and protect employee privacy
• Ability to manage people and have accountability for company assets
• Ability to work in a fast-paced environment and effectively use problem solving and decision making skills
• Basic computer skills and ability to quickly learn new technology systems
• Previous supervisory experience or experience in the food service industry